MASHED POTATOES WITH CORN AND CHEESE
The cheese and corn add a boost of flavor to mashed potatoes. For more convenience, purchase refrigerated mashed potatoes. Heat according to package directions; then add corn and cheese.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 12-14 minutes or until tender; drain. , Place potatoes in a bowl; mash with milk, butter, salt and pepper. Stir in corn and cheese.
Nutrition Facts : Calories 270 calories, Fat 14g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
STEAK, CORN AND POTATOES WITH GARLIC BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
- Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
- Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
- While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
- Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.
CREAMY CORN AND POTATO MASH
Haven't made this, but it sounds good! The recipe calls for 6 fresh corn cobs, so I looked up the conversion charts, which suggests that 1 medium corn cob yields about 3/4 cup of corn. That would be 4.5 cups of frozen or canned corn, which sounds like rather a lot, to 200 gr of potatoes, which is about one large potato. Although the corn is pureed, which would make a difference. So I'm going to suggest 3 cups corn, but if you feel that this is too much, or too little, adjust accordingly. And let us know! :D Recipe comes from "Gourmet Stews And Mash".
Provided by Karen Elizabeth
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using frozen corn, prepare as per packet instructions.
- Cook the potato in a pot of lightly salted boiling water until tender, drain and mash with the cream.
- While the potato is cooking, melt the butter in a small pan over low heat. Add the onion and cook, stirring, for about five-ten minutes, until very soft but not browned.
- Blend the cooked corn with the cooked onion in a food processor until smooth, adding salt and pepper to taste. Stir into the mashed potato and cream, checking the seasoning for taste.
Nutrition Facts : Calories 142.7, Fat 10.4, SaturatedFat 6.6, Cholesterol 29.7, Sodium 77.6, Carbohydrate 11.5, Fiber 1.6, Sugar 1.6, Protein 1.6
CORN AND MASHED POTATOES
I always mix my corn (or peas for that matter) up with my mashed taters. Here's my interpretation of a recipe I found on the net for it. Originally there were 2 pages of ingredients and endless steps. Simply delicious.
Provided by riffraff
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
- Cook potatoes and garlic in boiling salted water until tender.
- Drain potatoes, reserving about a half a cup of liquid.
- Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
- Set aside.
- Melt the remaining butter until it becomes brown lightly and begins to smell nutty.
- Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
- Whip the potatoes with the mixer along with cream, browned butter and sour cream.
- Add additional potato cooking liquid as needed.
- Fold in corn kernals, season with salt and pepper.
- Mix in chives or scallions if using.
MASHED POTATOES WITH CORN AND CHIVES
Steps:
- Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
- Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
- To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 569 milligrams, Sugar 5 grams
POTATOES AND CORN SOUP
I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
Provided by Soraya Sanchez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
- Mix the chives into the pot, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g
CHILE-CORN MASHED POTATOES
A recipe by Texas chef Stephan Pyles. The chile powder required for this recipe is NOT Mexican chili powder which contains other spices. You can easily make your own pure chile powder by grinding anchos (mild), chipotles (medium) or habaneros (hot), or mixing peppers.
Provided by Susie D
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes with water in saucepan. Boil and the reduce to a simmer. Cook 15-20 minutes or until tender. Drain well.
- In small skillet, melt butter. Add garlic cloves and corn. Saute on low heat about 3 minutes. Do not brown. Add chile powder. Strain corn mixture reserving juices.
- Whip potatoes while adding milk and reserved juices. When thoroughly mashed stir in corn, cilantro, and honey. Add salt to taste.
Nutrition Facts : Calories 265.5, Fat 16.2, SaturatedFat 9.9, Cholesterol 42.4, Sodium 50.1, Carbohydrate 28.2, Fiber 3.4, Sugar 4.1, Protein 4.6
MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE
When I was little I loved nothing more than my Mom's mashed potatoes and corn. One day she decided to combine both of my favorites into a casserole. It turned out fabulous and it became a regular family favorite. It was usually served with a great meat loaf and a salad.
Provided by Sooz Cooks
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Peel the potatoes and cut them into quarters.
- Put the potatoes in a pan and just cover them with cold water. Add salt.
- Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
- Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
- Season potatoes with salt and pepper to taste.
- Grease the bottom of a 9x13 pan.
- Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
- Cover the corn with the mashed potatoes.
- Sprinkle the top of the mashed potatoes with cheese.
- Bake for 20 minutes and serve with a serving spoon.
Nutrition Facts : Calories 558.9, Fat 23.3, SaturatedFat 13.8, Cholesterol 64.2, Sodium 728.2, Carbohydrate 75.3, Fiber 8.7, Sugar 6.4, Protein 19.6
POTATO CORN CASSEROLE
According to my husband, potatoes are the best food there is! He loves them in a variety of dishes. This comforting casserole is quickly prepared in the microwave. --Elsie Dahl, Tower, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Crumble beef into a shallow 2-qt. microwave-safe dish. Sprinkle with salt and pepper. Layer with onion, potatoes and corn. Dot with butter. Cover and microwave on high for 9-10 minutes; stir. , Cover and heat 7-9 minutes longer or until meat is no longer pink and potatoes are tender.
Nutrition Facts : Calories 400 calories, Fat 12g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 380mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
GARLIC MASHED POTATOES WITH CORN
Provided by Stephan Pyles
Categories Garlic Potato Side Kid-Friendly Corn Summer Family Reunion Potluck Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes.
- Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.
GARLIC MASHED POTATOES WITH CORN
Who can resist this yummy comfort food? Kids love it! Use fresh or frozen corn - canned will do if in a pinch. I got this recipe from the 7-2000 issue of Bon Appetit. I never add the saffron and I almost always use 1/2 and 1/2 and its been great. Using the whipping cream makes it purely decadent, however.
Provided by Spit In Soup
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion, corn and garlic in oil till tender. Add cream, butter and saffron - heat till close to boil.
- Remove from heat, cover and let stand for 20 minutes.
- Add mixture to potatoes, stir well.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 475.8, Fat 23.8, SaturatedFat 12.3, Cholesterol 64.5, Sodium 66.3, Carbohydrate 61.2, Fiber 7.7, Sugar 4.7, Protein 8.2
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