Texas Butter Recipe Corn Chutney
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5 from 2 votes

Cornsuelo

This recipe is a side dish or dip that is tweakable til ya can’t tweak anymore. Full of textures and flavor I decided it needed its own home. Keep reading
That and it’s going to Thanksgiving dinner tomorrow. Pinto beans are going to get their page in a second. The only thing I veered from my original recipe is the type of onion used. I usually use purple for color and taste, but at this time of year, they are about like a blazing white onion. Not that that’s a problem in my mouth, but I know some of tomorrow's mouths attitudes beforehand. So I used yellow onion which puts off some sugar to tamper down the onions pow! 
Course Appetizer, Side Dish, Snack
Style American, Southern, Texan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 3676
Author Shawn

Ingredients

Nut-n-Bolts

  • 40 oz corn (='s 5 fresh ears)
  • ½ lb bacon (1/2 pack, cheap )
  • ½ cup onion (chopped )
  • 6 tsp garlic ( ='s 6 cloves sliced)
  • 2 oz jalapeno (='s 1 diced seeded or not for hotter)
  • 8 oz queso fresco
  • ½ cup mayonnaise
  • 1 tbs olive oil ( at the ready)
  • 1 tsp pepper
  • 1/4 tsp salt (to taste)

Instructions

Dump and Mix

  • Get your grill going.
  • Rub olive oil over shucked corn then sprinkle them with Cottonmouth.
  • Either put corn on grill or cook by other means. Grilled gives a char flavor.
  • Cook each piece of corn on 4 sides for about 3 minutes.
  • Pull corn when cooked and set aside to cool.
  • Cut all your bacon at once short ways ¼ inch
  • Medium hot pan throw bacon in and cook till just crisp.
  • Take a strainer over a bowl pour bacon in to drain out fat.
  • Medium hot pan pour bacon grease in and garlic slices right behind it.
  • Cook (fry) garlic until just brown. Pull from heat and set aside.
  • With a knife cut down 4 sides of the corn. Get corn off cob.
  • In a large bowl break up queso fresco into different sizes.
  • I try to make sure everything is pretty cool to not jack with the mayonnaise.
  • Add all the other ingredients and mix well.
  • You can Pyrex this and bake it or chill it and eat as is.
  • Bottom line, it’s redeye

© Texas Butter®

➕ Nutrition
Nutrition Facts
Cornsuelo
Amount Per Serving (355 g)
Calories 3676 Calories from Fat 2331
% Daily Value*
Fat 259g398%
Saturated Fat 76g475%
Cholesterol 353mg118%
Sodium 4516mg196%
Potassium 3538mg101%
Carbohydrates 266g89%
Fiber 31g129%
Sugar 64g71%
Protein 112g224%
Vitamin A 5580IU112%
Vitamin C 140.7mg171%
Calcium 1378mg138%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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