Sautéed corn with cotija, mushrooms, and bacon from Amá: A Modern Tex-Mex Kitchen (page 130) by Josef Centeno and Betty Hallock

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Notes about this recipe

  • lholtzman on June 02, 2025

    This was delicious, but I made vegetarian and I think I would add smoked paprika and more salt in the future. I also used shiitake mushrooms instead of Hen of the Woods, because I couldn’t find them. I didn’t have a Serrano pepper, so I left it out, but I wish I hadn’t. It would have added a little kick, which was needed. Overall though, very good.

  • Lsblackburn1 on June 12, 2020

    Delicious! Served as a side dish for grilled sausages with onions. Perfect combo.

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