Corn and mashed potatoes are a classic comfort food duo that is perfect for any occasion. Whether you are looking for a hearty and filling meal or a tasty side dish, this combination is sure to satisfy your cravings. With so many different ways to prepare corn and mashed potatoes, you are sure to find a recipe that you will love. From creamy and cheesy mashed potatoes to sweet and savory corn, the possibilities are endless. So grab your apron and get ready to cook up a delicious and satisfying meal that the whole family will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY
Steps:
- Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
- Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
- Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
- Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
- Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
- Combine all ingredients in a blender or food processor and puree until smooth.
- Chipotle Honey:
- 4 ounces honey
- 1 ounce chipotle peppers in adobo sauce, pureed
- Combine the honey with the chipotle puree
- Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
- Combine all ingredients in food processor or blender until smooth.
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 CHEESE
What can be better than creamy mashed potatoes. Creamy mashed potatoes with cheese, corn and Irish butter. YUM
Provided by barbara lentz
Categories Potatoes
Time 25m
Number Of Ingredients 6
Steps:
- 1. Cook the potatoes in boiling salted water. While the potatoes are cooking place cheese, butter and cream in a large bowl. Warm the corn in a microwave. Set it aside.
- 2. Drain the potatoes and put them through a ricer into the bowl with the cheese, cream, and butter. Stir to mix well. Add the corn and mix again. Taste and adjust for salt and pepper.
- 3. Serve with more Irish butter on top.
SPICY MASHED POTATOES WITH PEPPERS AND CORN
These potatoes are and a little spicy with a Mexican spin. The corn can also be grilled on barbeque.
Provided by Lynn Clay
Categories Potatoes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Rub corn with oil. Broil it 4 inches from heat, turning several times, until lightly browned all over, about 10 minutes.
- 2. Cool and then cut off corn from ears.
- 3. Cook potatoes in large pan over medium high heat until tender when pierced.
- 4. Add butter and 3/4 cup milk and beat with an electric mixer on medium speed until smooth.
- 5. Stir in roasted corn and chipotles to taste. Add a little more milk if potatoes are too thick. Add salt and pepper to taste. Serve
Tips:
- For the creamiest mashed potatoes, use Yukon Gold or russet potatoes.
- Peel and cut the potatoes into evenly sized pieces so they cook evenly.
- Bring the potatoes to a boil in salted water, then reduce heat to low and simmer until tender.
- Drain the potatoes and return them to the pot over low heat. Add the butter, milk, salt, and pepper and mash until smooth.
- For corn on the cob, choose ears that are heavy for their size and have tightly packed kernels.
- Remove the husks and silks from the corn, then rinse the ears under cold water.
- Bring a large pot of water to a boil and add the corn. Cook for 3-5 minutes, or until the kernels are tender.
- Drain the corn and serve immediately with butter, salt, and pepper.
Conclusion:
Corn and mashed potatoes are a classic comfort food combination that is perfect for any occasion. These recipes are easy to follow and will help you create a delicious meal that your family and friends will love. Whether you're looking for a quick and easy weeknight meal or a special dish for a holiday gathering, these recipes have you covered.
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