Chipotle Spiced Corn and Potatoes
Ingredients
- 1 medium russet potato, cubed
- 1/4 cup water
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 2 teaspoons chipotle chili powder
- 2 cups frozen corn
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon water
- Up to 1/4 cup water, optional
- Cilantro, for topping
- Lime, for squeezing
Preparation
Cook the cubed potato in a frying pan without oil.
Add 1/4 cup water and cook without stirring until the water is gone.
Sprinkle 1 tablespoon smoked paprika, 1 teaspoon cumin, and 2 teaspoons chipotle chili powder on top, then stir.
Pour in 1/4 cup water and cook without stirring until the water is gone.
Add 2 cups frozen corn and spread out, then cook for 5 minutes without stirring to get a little char.
Add 1 small diced yellow onion and 3 minced garlic cloves, then stir and cook for 3 minutes.
Clear a space in the center of the pan and add 2 tablespoons tomato paste, 1 tablespoon soy sauce, and 1 tablespoon water.
Stir the tomato paste mixture and cook for a minute, then mix everything together.
Add up to 1/4 cup water to thin as necessary.
Top with cilantro and a squeeze of lime, then serve.
Tips
The total preparation time is about 20 minutes, with most of the time spent cooking without stirring, allowing you to prep other ingredients simultaneously.
