CORN MASHED POTATOES
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
- Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
- Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.
MASHED POTATO AND CORN CHOWDER
A very easy recipe for a creamy chowder using left over, frozen or pre-made mashed potatoes. For a thicker chowder add some instant mashed potatoes, a little at a time, until desired consistency is reached. I use 1 package Simply Potatoes "Traditional" mashed potatoes For a Seafood Chowder add: 1 lb medium shrimp, Bay Scallops or a combination of both.
Provided by Irie Chef
Categories Chowders
Time 50m
Yield 1 cup, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
- Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
- Heat until bubbly.
- If adding seafood, put it in, 10 mins before the chowder is finished. That should allow enough time for the shrimp or scallops to cook, without over cooking.
Nutrition Facts : Calories 232, Fat 8.6, SaturatedFat 3.1, Cholesterol 15.2, Sodium 679.6, Carbohydrate 34.4, Fiber 3.5, Sugar 4.4, Protein 7.8
GRILLED POTATO AND CORN SALAD
Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.
Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
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
MOM'S MASHED POTATO SALAD
Everybody loved Mom's mustard potato salad. Hers was different than most because she always used mashed potatoes. A few years ago we discovered that it tastes just as good when using instant mashed potatoes. This is so easy, and it will keep for several days in the fridge. From the kitchen of Wanda Cupp Thornburg, Moberly MO.
Provided by Tona C.
Categories < 30 Mins
Time 30m
Yield 6 cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add onions to liquids for instant potatoes. Cook according to package instructions.
- While potatoes are still warm, add the remaining ingredients. Mix well.
- This dish can be served warm or cold.
- If this is too "whangy" for your taste, cut the vinegar and mustard in half.
Nutrition Facts : Calories 85.5, Fat 4.2, SaturatedFat 1.2, Cholesterol 159, Sodium 505.4, Carbohydrate 7.2, Fiber 0.4, Sugar 3.4, Protein 5
EASY SMASHED POTATOES WITH ROASTED GARLIC AND CORN
I made this recipe up after tasting a similar one at a local restaurant. It has great flavor and interesting texture with the snappy corn.
Provided by PatsyAnnie
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place frozen potatoes in a microwaveable safe bowl with the milk.
- Cover.
- Cook on high in microwave for 12 minutes, stirring half-way through.
- When potatoes are done, whip with wire whip or electric beater.
- Add the butter, sour cream, garlic, and salt& pepper to taste.
- Fold in the corn.
- Place in casserole dish which has been greased with vegetable oil spray.
- Sprinkle the cheese on top.
- Bake at 350º for 45 minutes or until heated through.
Nutrition Facts : Calories 254.1, Fat 15.2, SaturatedFat 9.4, Cholesterol 42.3, Sodium 523.9, Carbohydrate 23.4, Fiber 1.2, Sugar 1.3, Protein 7.5
MOM'S MASHED POTATO SALAD
Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.
Provided by MICKE
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g
EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON
I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!
Provided by Garden Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
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.
SMASHED POTATO AND CORN SALAD
Fiery jalapeno adds a nice bite to the creamy potatoes and sweet corn; adjust the amount to suit your taste.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot of salted water and bring to a boil. Reduce heat and simmer for 20 minutes, or until tender. Remove from heat and drain. Let cool. Break potatoes into chunks with your fingers, or break them up with a wooden spoon.
- Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch until tender and bright yellow, about 3 minutes. Drain and let cool.
- In a small bowl, combine yogurt and sour cream. Stir in lemon or lime juice, all but 2 tablespoons of the chives, and the jalapeno, and season to taste with salt and pepper.
- In a large serving bowl, combine potatoes and corn, reserving some corn for garnish. Toss with dressing, and garnish with remaining corn and chives.
More about "smashed potato and corn salad food"
SMASHED POTATOES WITH CORN, TOMATO, AND BACON SALAD
From kendellkreations.com
Estimated Reading Time 4 mins
- While the potatoes are boiling, cook the bacon, lay the strips out on a foil-lined baking sheet, and bake at 425˚F for 20 minutes. If using ears of corn, coat them with a little olive oil, salt, and pepper and roast in the oven with the bacon, 15-20 minutes. If using frozen, sauté the corn to warm it through in a little oil and season with salt and pepper.
- When the potatoes are soft, toss them on a baking sheet and coat with the bacon fat, salt, and pepper. Smash the potatoes, drizzle with a little bit of olive oil and another sprinkle of salt and pepper. Place under the broiler and roast until browned, 10-15 minutes depending on your broiler. While the smashed potatoes are crisping, cut the corn off the cob and mix it with the diced tomatoes and bacon, and a splash of olive oil, vinegar, salt, and pepper. Taste and adjust the seasoning as needed. It should be slightly sweet and tart from the vinegar. When the potatoes are brown, toss the corn salad on top and return the pan to the oven for 5 more minutes.
BACON CORN SMASHED POTATO SALAD - HOT ROD'S RECIPES
From hotrodsrecipes.com
5/5 (3)Total Time 30 minsCategory Salads, Side DishCalories 353 per serving
- While potatoes are cooking, in a mixing bowl, mix together the parmesan cheese, sour cream, mayonnaise, horseradish, dry mustard, lemon juice, salt and pepper. Set aside.
- Add mashed potatoes to the mixing bowl used in the previous step along with the corn and bacon. Mix carefully.
SPICY RANCH SMASHED POTATO AND CORN SALAD
From inspiralized.com
5/5 (1)Total Time 35 minsEstimated Reading Time 2 mins
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the potatoes, drizzle with olive oil, and season with garlic powder, salt, and pepper. Roast for 30 minutes or until fork tender. Once cooked, smash using a potato smasher, back of a fork, or bottom of a can. You want to smush them but not completely flatten them.
- While the potatoes cook, heat a tablespoon of olive oil in a large skillet. Once oil is shimmering, add the corn and season with paprika and pepper. Cook until charred, 5-7 minutes. Transfer to a large mixing or salad bowl.
- Place the smashed potatoes in the bowl with the corn and drizzle with Ranch dressing. Toss to combine and transfer to a serving bowl or plate. Garnish generously with red pepper flakes for a spicy kick. Serve.
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