This dish originated in a Greek restaurant that serves corn with feta cheese as a side dish. My son loves it, so I started making it as well. The other day I ordered a similar dish in a Spanish restaurant, and I liked it, so I decided to kick it up a notch and go Spanish route. As far as corn goes, the best way is to grill it on a cob and use the kernels. However, to simplify it I buy frozen corn and cook it in a pan with a little butter – no defrosting needed. With the cheese – I feel like cotija brings out the Spanish element in the dish, but if you can’t find it you can use feta.
You will need:
2 packs frozen corn
1 cup pickled onions (recipe here)
1 cup crumbled cotija cheese
2 tbsp. butter
Heat butter in a large pan until foaming. Turn heat to medium high, add corn and cook until it is defrosted and starts to brown, stirring, about 10 minutes. Add pickled onions, stir and remove from heat. Let cool and add the cheese. Serve warm or at room temperature.