Corn Mashed Potatoes

I love mashed potatoes, any way, any time. Grilled on cedar planks, made with roasted garlic, packed with Boursin cheese, it doesn’t matter how they’re made, I’ll eat them. Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish.
corn-mashed-potatoesFor a little twist on these corn mashed potatoes, use corn on the cob (you’ll need 3-4 cobs depending on the size), roasting the corn first on a grill or under the broiler. Once charred, remove the cobs from the oven and let cool. Then scrape off the kernels and use them in the potatoes.

Mashed potatoes are also great made in a crockpot. Try some slow-cooker Tennessee-style mashed potatoes.

Corn Mashed Potatoes

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side
Cuisine: American
Servings: 4 -6 servings

Ingredients

  • 1 1/2 pounds yellow potatoes
  • Kosher salt
  • 8 tablespoons unsalted butter
  • 1/2 cup sweet onion chopped
  • 2 cloves garlic minced
  • 2 cups corn kernels
  • Freshly ground black pepper
  • 1 1/2 cups heavy cream

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes. Reduce to a simmer and simmer for 20 or so minutes or until the potatoes are tender.
  • Drain and then mash the potatoes using a potato masher.
  • Meanwhile, melt the butter in a large skillet over medium heat.
  • Add the onions and saute for 5 minutes.
  • Add the corn and saute for 5 minutes.
  • Add the garlic and saute for 2 minutes.
  • Season with salt and pepper.
  • Reduce heat to low and stir in the corn.
  • Add the corn mixture to the potatoes and stir.
  • Season with salt and pepper and serve.

Deconstructed Mexican Style Corn

Now, if it was summer I certainly would’ve made this deconstructed Mexican style corn using fresh corn-on-the-cob. But, sadly, it’s not summer. So I had to go with Plan B: use up some of the fantastic sweet corn I put up for winter. I didn’t char the corn, which really is a must to make this authentic street-style, but that’s ok. The dish is absolutely delicious none-the-less. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.
deconstructed-mexican-style-cornMayonnaise in corn may seem odd, but it makes the corn wonderfully creamy, but with a little tang that you wouldn’t get with something like cream. Every bite has that bit of tang. It’s refreshing and different.

Also try my slow cooker chili cheese corn.

Deconstructed Mexican Style Corn

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side
Cuisine: Mexican
Servings: 4 servings

Ingredients

  • 6 ears corn or about 4 cups of kernels
  • 1/2 red onion minced
  • 1 tablespoon vegetable oil
  • 3/4 cup crumbled cotija cheese divided (I substituted feta)
  • 3/4 cup mayonnaise
  • 1 teaspoon chipotle chile powder divided
  • Kosher salt
  • 2 tablespoons fresh cilantro chopped
  • 2 limes zested

Instructions

  • If you are using corn-on-the-cob, roast the corn on a grill or under the broiler. Let cool and then cut the kernels from the cobs.
  • If you are using corn kernels, you can roast them first on a sheet pan under the broiler, but keep an eye on them so they do not burn. Stir occasionally.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onions and saute for 5 minutes.
  • Add the corn and saute for another 5 minutes.
  • Reduce heat to low and stir in half of the cheese, the mayonnaise and 1/2 teaspoon of chipotle chile powder. Season with salt to taste.
  • Serve sprinkled with the remaining cheese and chipotle chile powder, along with the chopped cilantro.

Corn on the Cob Maque Choux

This corn on the cob maque choux is a fun twist on the classic southern Louisiana dish. Lightly caramelized onions and peppers cooked with spicy tasso, served over grilled fresh corn on the cob. Every bite is a combination of sweetness and smokiness with just a hint of spicy.

corn-on-the-cob-maque-chouxThe topping on the corn on the cob maque choux is also great on other dishes, such as grilled hamburgers or hot dogs. It’s really packed with flavor and takes almost no time to make.

Tasso may be hard to find depending on where you live. You can substitute bacon, or if you have a smoker, make your own. It takes a little time and effort to make, but oh boy is it ever worth it.

Also try my spiced corn on the cob.

Corn on the Cob Maque Choux

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side
Cuisine: American
Servings: 6 servings
Author: Mike

Ingredients

  • 6 ears corn-on-the-cob cooked however you wish

For the topping

  • 1 teaspoon olive oil
  • 1 medium yellow onion sliced
  • 1 medium green or red bell pepper sliced
  • 4 ounces tasso or smoked bacon chopped
  • 2 cloves garlic minced
  • 1/2 stick unsalted butter
  • 1 teaspoon Cajun seasoning

Instructions

  • While the corn is cooking heat the oil in a medium skillet over medium-high heat.
  • Add the onion and bell pepper and saute for 2 minutes.
  • Add the tasso (or bacon) and cook for 5 minutes.
  • Add the garlic, butter and Cajun seasoning. Stir until the butter melts and the vegetables and tasso get lightly caramelized.
  • Spoon generously over cooked corn.