Mexican Corn and PotatoesPrep: 15 min Cook: 15 min Servings: 6by Robyn Savoie380 recipes>
In the Summer roast the fresh corn and while doing that roast those Serrano's. The additional smoky flavor will only enhance this. I like to serve this as side during a picnic because you can prepare this the day before. First, leave the onions raw. Spray a disposable aluminum pan with non-stick cooking spray. Toss all the ingredients except butter, place in pan; dot with butter. Cover with a sheet of foil, refrigerate and you're ready to go! You can reheat in oven or on grill.
- 1 - 2 Whole Serrano Chilies, Seeded & Diced
- 1 Large Onion, Chopped
- 2 Tbsp. Butter
- 2 Cups Whole Kernel Corn
- 2 Cups Cooked Potatoes, Cubed
- 1 1/2 Tsp. Ground Chipotle Powder
- 1/2 Tsp. Salt
- Cook and stir Serrano chilies and onion in margarine in a 10-inch skillet until onion is tender. Stir in remaining ingredients; cook, stirring occasionally, until heated through. About 4 minutes.
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