Daddys Fried Corn And Potatoes Recipes

Steps:

• Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
• Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
• Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Steps:

• 1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
• 2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

Steps:

• Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

Steps:

• In saucepan of boiling salted water, cook whole potatoes for 15 to 20 minutes, or just until tender but not mushy.
• Drain and peel potatoes.
• Cut potatoes into bite size chunks.
• In a large skillet, melt 1/3 cup butter over medium heat.
• Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, until crispy and golden.
• Stir in cooked corn kernels and cloves of roasted garlic; cook for 5 minutes or until heated through.
• Remove from heat; stir in basil or mint.
• ROASTED GARLIC:.
• To roast garlic, slice top third of the two garlic heads to expose tops of cloves.
• Wrap each garlic head well in foil paper.
• Bake in center of preheated 425 degree Fahrenheit oven for about 40 minutes or until cloves are thoroughly softened.
• Let cool for at least 15 minutes.
• Squeeze out pulp.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
• Stir cornmeal, sugar, flour, and salt together in a large bowl.
• Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
• Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.