Mexican Corn and Potatoes Recipe

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1 vote | 4111 views

In the Summer roast the fresh corn and while doing that roast those Serrano's. The additional smoky flavor will only enhance this.

I like to serve this as side during a picnic because you can prepare this the day before. First, leave the onions raw. Spray a disposable aluminum pan with non-stick cooking spray. Toss all the ingredients except butter, place in pan; dot with butter. Cover with a sheet of foil, refrigerate and you're ready to go! You can reheat in oven or on grill.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.67 view details

Directions

  1. Cook and stir Serrano chilies and onion in margarine in a 10-inch skillet until onion is tender. Stir in remaining ingredients; cook, stirring occasionally, until heated through. About 4 minutes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 97g
Recipe makes 6 servings
Calories 104  
Calories from Fat 37 36%
Total Fat 4.25g 5%
Saturated Fat 2.51g 10%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 232mg 10%
Potassium 297mg 8%
Total Carbs 16.18g 4%
Dietary Fiber 2.3g 8%
Sugars 2.49g 2%
Protein 2.14g 3%
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