Texas Butter Recipe Corn Chutney

Cornsuelo

Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern, Texan
Prep: 10 minutes
Burn Time: 10 minutes
Total Time: 20 minutes
Calories: 3676 kcal
Author: txbut
This is a side dish or dip that is tweakable til ya can’t tweak no more. Full of textures and flavor I decided it needed it’s own home. That and it’s going to Thanksgiving dinner tomorrow. Pinto beans gonna get their own page in a second. The only thing I veered from my original recipe is the type of onion used. Normally I 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!
Print 🖨️

Nuts-n-Bolts

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

The Build

Dump and Mix

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

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. 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. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Cornsuelo
Amount Per Serving (355 g)
Calories 3676 Calories from Fat 2331
% Daily Value*
Total Fat 259g 398%
Saturated Fat 76g 380%
Cholesterol 353mg 118%
Sodium 4516mg 188%
Potassium 3538mg 101%
Total Carbohydrates 266g 89%
Dietary Fiber 31g 124%
Sugars 64g
Protein 112g 224%
Vitamin A 111.6%
Vitamin C 170.6%
Calcium 137.8%
Iron 40%
* Percent Daily Values are based on a 2000 calorie diet.
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