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.
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.
CORN MASHED POTATOES
From Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860097
Provided by Queen Dana
Categories Yam/Sweet Potato
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Add corn to pan; cook 5 minutes or until potatoes are tender. Drain well. Place potato mixture in a large bowl, and mash potato mixture with a potato masher.
- Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture.
Nutrition Facts : Calories 109.9, Fat 3.4, SaturatedFat 1.2, Cholesterol 3.8, Sodium 174.1, Carbohydrate 19.1, Fiber 2.2, Sugar 1.6, Protein 1.9
POTATO AND CORN MASH, PIONEER WOMAN COOK'S STYLE RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- You can easily adjust the quantities to feed any number of people, though. Boil the potatoes for about 25 to 30 minutes. Until very tender. Drain, then put back into the pot and leave on low heat; this allows extra water to evaporate so you don't get soupy and watery potatoes. Heat 1 tbsp oil in a skillet and cook the onions, bell pepper and garlic, over low heat until they're soft and sweet. This will take about 15 minutes. Add a 1 to 2 tablespoons butter or cream cheese, or spoon in some sour cream, and add 2 cans of the corn. Start mashing. You don't want to completely mash the corn; you just want to break it up a little so it blends in with the potatoes. I like my mashed potatoes rather thick, so I added 1/2 a cup of hot milk or heavy cream. Feel free to add an additional splash of milk. Or cream. Or cream cheese. Keep mashing until the potatoes are nice and creamy. Add the rest of the corn and the onion/pepper mix and stir it in. Season with a generous amount of black pepper and some salt-or Lawry's seasoned salt. Put the corn mash back on the stove for a few moments to let the mash heat through. Garnish with fresh chives and it's ready to serve and enjoy.
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
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.
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
COWBOY MASHED POTATOES
Quick, easy and delicious mashed potatoes with corn and carrots.
Provided by Steve
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
- Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 24.6 g, Cholesterol 19.4 mg, Fat 7.3 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 108.2 mg, Sugar 2.2 g
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.
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