This is a print preview of "Mexican Corn and Potatoes" recipe.

Mexican Corn and Potatoes Recipe
by Robyn Savoie

Mexican Corn and Potatoes

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Southwestern
Cook time: Servings: 6


  • 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


  1. 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.