 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Aren't you getting tired of my magazine recipes? Maybe I either need to (1) stop subscribing to so many or (2) Read them & toss them. But those pictures look soooo good that I'm sure I'll make it someday. I can't swear to the publication but the date is Oct. 2004 & the page looks like those BHG prize tested cut-outs. Ingredients:
3 ears fresh corn or 1 cup frozen corn |
1 lb yellow potato, peeled and cut in 1 inch cubes |
1 lb red potatoes, peeled and cut in 1 inch cubes |
3 medium carrots, peeled and sliced in 1 inch sections |
2 medium jalapeno peppers, seeded & sliced |
4 garlic cloves, minced |
1/4 cup butter |
1/4 cup sour cream |
1 cup sharp cheddar cheese, shredded |
salt |
pepper |
Directions:
1. Cut corn kernels from cobs if using fresh.
2. In a large saucepan, cook corn, potatoes, carrots, jalapeño peppers and garlic in enough boiling water to just cover for 15-20 minutes until all vegetables are tender. Drain off water.
3. Add butter to vegetables & coarsely mash with a potato masher. Stir in sour cream & 3/4 cup cheese.
4. Season to taste with salt & pepper.
5. Top with remaining cheese.
6. Microwave 30 seconds to 1 minute or until cheese topping melts.
7. Serve immediately.
|
|