Caramelized Corn, Poblano, Potato Fry
Gloriously, it's the time of year for fresh corn, peppers, and potatoes from the garden. This is a delicious side dish or top it with fried or poached eggs for breakfast or brunch.
6servings
INGREDIENTS:
5 tablespoons extra virgin olive oil, divided
2 corn cobs, cut off the cob, or 2 cups frozen corn kernels, thawed
2 poblanos, small diced
¼ cup sweet red peppers, small dice
½ cup red onion, small diced
2 ½ cups waxy* potatoes, peeled, small diced
½ teaspoon chili powder
Sea salt and fresh ground black pepper to taste
¼ cup cilantro, chopped
DIRECTIONS:
Place two and a half tablespoons of oil in a large skillet over medium heat. When hot, add the corn kernels, peppers, and red onion. When the corn begins to brown, stir for equal browning. Remove to a plate.
Add the remaining oil to the pan. When it begins to ripple, add the potatoes. Fry undisturbed until they start to brown. Shake the pan and continue to fry until brown all over. Then return the corn, pepper, and onion mixture to the skillet with the potatoes. Sprinkle with chili powder, salt, and pepper to taste. Serve topped with cilantro.
*Waxy potatoes are low-starch potatoes like new potatoes or red potatoes. They are generally best kept in the refrigerator unlike starchy potatoes such as russets or Yukon golds. They keep their shape when cooked.
Caramelized Corn, Poblano, Potato Fry
Gloriously, it's the time of year for fresh corn, peppers, and potatoes from the garden. This is a delicious side dish or top it with fried or poached eggs for breakfast or brunch.
Ingredients
- 5 tablespoons extra virgin olive oil, divided
- 2 corn cobs, cut off the cob, or 2 cups frozen corn kernels, thawed
- 2 poblanos, small diced
- ¼ cup sweet red peppers, small dice
- ½ cup red onion, small diced
- 2 ½ cups waxy* potatoes, peeled, small diced
- ½ teaspoon chili powder
- Sea salt and fresh ground black pepper to taste
- ¼ cup cilantro, chopped
Instructions
- Place two and a half tablespoons of oil in a large skillet over medium heat. When hot, add the corn kernels, peppers, and red onion. When the corn begins to brown, stir for equal browning. Remove to a plate.
- Add the remaining oil to the pan. When it begins to ripple, add the potatoes. Fry undisturbed until they start to brown. Shake the pan and continue to fry until brown all over. Then return the corn, pepper, and onion mixture to the skillet with the potatoes. Sprinkle with chili powder, salt, and pepper to taste. Serve topped with cilantro.
- *Waxy potatoes are low-starch potatoes like new potatoes or red potatoes. They are generally best kept in the refrigerator unlike starchy potatoes such as russets or Yukon golds. They keep their shape when cooked.
Nutrition Facts
Calories
160Fat (grams)
12 gSat. Fat (grams)
2 gCarbs (grams)
13 gFiber (grams)
2 gNet carbs
11 gSugar (grams)
2 gProtein (grams)
2 gSodium (milligrams)
49 mgCholesterol (grams)
0 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.