CHEESY MEXICAN STREET CORN HASH with Smoky Red Pepper Crema

Інгредієнти

Smoked

Potatoes *

Corn

Garlic

Paprika (12 oz 24 oz)

(2 Cloves | 4 Cloves) (1 |2)

(1 |2)

Lime *

Long Green

Red Onion

Cilantro *

Pepper * (1 |2) (1 |2) (1 |2)

(1 |2)

Shredded

Smoky Red

Tex-Mex Paste

Pepper Crema *

Mozzarella *

(1 |2)

(1 |2) (1|2)

Contains: Milk

Contains: Milk

Mayonnaise

Kosher Salt

Black Pepper (2 TBSP | 4 TBSP)

Contains: Eggs

Cooking Oil (1 TBSP | 2 TBSP)

Напрямки

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, paprika, salt, and pepper. Roast until browned and tender, 20-25 minutes.

While potatoes roast, drain corn. Peel and finely chop garlic. Zest and quarter lime. Halve, deseed, and dice green pepper

into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Roughly chop cilantro. Pat chicken dry with paper towels. Heat a drizzle of oil in a medium ovenproof pan over medium-high heat. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Heat a medium dry ovenproof pan over medium-high heat (use a large pan for 4 servings). Add corn in a single layer; cook, undisturbed, until corn begins to char, 2-3 minutes. Add garlic, a drizzle of oil, and a pinch of salt; cook, stirring occasionally, until heated through and charred in spots, 2-3 minutes more. (Corn may start popping—that's OK! Cover, keeping lid slightly ajar for steam to escape and to keep corn in the pan). Turn off heat; transfer to a plate. Wipe out pan. Use pan used for chicken or beef here.

While corn cooks, combine 2 TBSP mayonnaise (4 TBSP for 4 servings), a squeeze of lime juice, and a pinch of lime zest in a small bowl. Add water a splash at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in pan used for corn over medium-high heat. Add green pepper and onion; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 4-5 minutes. Turn off heat. Once potatoes are done, add roasted potatoes, charred corn, and Tex-Mex paste to pan; toss to combine. Add cooked chicken or cooked beef to pan along with roasted potatoes.

Chicken is fully cooked when internal temperature reaches 165°. Ground Beef is fully cooked when internal temperature reaches 160°.

Sprinkle hash with cheese. Bake on middle rack until cheese melts, 2-3 minutes. Drizzle hash with crema and lime mayo; sprinkle with cilantro. Serve family style, directly from the skillet, with remaining lime wedges.

Нотатки

CALORIES 620 PREP IN 10 MIN READY IN 35 MIN

(2 servings | 4 servings)

* Times may vary based