Friday, August 5, 2011

Spiced Up Corn and Potoatos



In preparation for our Corn Fest here at the ranch, we've been getting busy creating some new corn recipes.







With oodles of corn ready to eat, I have to get my game on creating some new dishes that include CORN! Plain 'ol corn-on-the-cob can get old after a week of it.


So I have been ruffling through my cookbooks and coming up with some new dishes that are family taste tested.


Vic beat me to it!

He worked on this recipe, out of shear hunger, and was quite proud of the outcome.


[ I was too because it turned out darn good]





Our family has a love for fried potatoes and onions [in olive oil].  So Vic used that premise as a base for his creation.  We also love rice; brown, white, flavored, you name it. He added brown rice, sweet corn, and red pepper flakes to spice it up, parsley and avocado slices. On the side are warm flour tortillas.

You can add the corn and potato mixture into a flour tortilla and roll into a small burrito or have it alone.  Top it off by adding your favorite salsa and you have yourself a meal that is "to die for!"


[Good job to my cowboy who cooks...sometimes!]




Loving Corn this month!








SPICED UP CORN AND POTATOES


INGREDIENTS:

3-4 tablespoons olive oil to coat skillet
3-4 large baking potatoes sliced 
1 large Yellow Onion
2-3 cobs cooked sweet corn (removed from cob)
2 cups cooked brown rice
1/2 teaspoon red pepper flakes
1 teaspoon parsley flakes
salt and pepper to taste
1 avocado sliced
6 cooked flour tortillas


DIRECTIONS:

Slice or chunk baking potatoes to your liking, cut onion into slices, remove corn kernels from 2 to 3 cobs of cooked sweet corn, cook 2 cups of brown rice. Set aside. 

In a large skillet on medium heat, pour olive oil in the pan to coat the bottom, cook potatoes for 10 minutes continually stirring and then add the onions, red pepper flakes, salt and pepper.  Fry potatoes and onions until browned and crispy on the outside, soft in the inside. Add the cooked corn and cooked rice, stirring until mixed and heated thoroughly. Turn heat to low.

On a flat skillet or griddle on medium-low heat, warm flour tortilla on both sides for 2-3 minutes per side or until heated thoroughly.

Add the corn and potatoes mixture to the center of the flour tortilla and roll into a nice little burrito!  Top it off with avocado slices.

Add salsa and/or a teaspoon of sour cream for a little more flavor. 

Enjoy! 

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