|
Corn and
Potato Skillet
From: Kerstin
- Chicago, IL, USA
This is great! I usually use fresh corn off the cob, but frozen
(thawed) corn works just as well
- 2 baking potatoes
- 2 T Olive Oil
- 1 cup fresh corn
- Natures Seasons (bottled spice)
Poke holes in the potatoes and bake them in a 450 degree oven for
1-1.25 hours, until tender.
When the potatoes are cooled enough to touch, cut them (don't
take skins off) into 2-inch cubes.
Add oil to a skillet and warm. Add potatoes and saute 3-5 minutes,
then add corn. Saute another 2 minutes and then add spice to taste.
In the end the potatoes should be slightly browned and the corn
just slightly sauteed.
Serve with a big salad and some grainy bread...it's wonderful!
|
