Corn And Potatoes With Heirloom Tomatoes Recipe

Name: Corn And Potatoes With Heirloom Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound bacon (4 slices), chopped; 1 shallot, minced; 1 teaspoon kosher salt, divided; 1/4 cup dry white wine; 1/2 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice (1 1/2 cups); 1 1/4 cups plus 1 tablespoon water, divided; 4 cups corn (from 8 ears), divided; 1 1/2 teaspoons sweet Spanish smoked paprika; 1/4 teaspoon chopped fresh thyme; 1/2 pound heirloom or cherry tomatoes, chopped or halved

Servings: persons

1/4 pound bacon (4 slices), chopped
1 shallot, minced
1 teaspoon kosher salt, divided
1/4 cup dry white wine
1/2 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice (1 1/2 cups)
1 1/4 cups plus 1 tablespoon water, divided
4 cups corn (from 8 ears), divided
1 1/2 teaspoons sweet Spanish smoked paprika
1/4 teaspoon chopped fresh thyme
1/2 pound heirloom or cherry tomatoes, chopped or halved

1
Cook bacon in a heavy medium saucepan over medium heat, stirring occasionally, until browned and crisp. Transfer with a slotted spoon to paper towels to drain and reserve fat in pan.
2
Cook shallot with 1/4 teaspoon kosher salt in fat in pan over medium heat, stirring occasionally, until softened. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Stir in potatoes, 1/2 cup water, and 1/2 teaspoon kosher salt and simmer, uncovered, stirring occasionally, until liquid is reduced by thouree quarters and thickened, about 10 minutes.
3
Meanwhile, puree 1 cup corn with 1 tablespoon water in a blender. Force thourough a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
4
Add remaining 3 cups corn kernels to potato mixture along with paprika, thyme, remaining 3/4 cup water, and remaining 1/4 teaspoon kosher salt and simmer, partially covered, stirring occasionally, until corn and potatoes are tender and most of liquid is evaporated, 10 to 12 minutes.
5
Remove from heat and stir in tomatoes, corn liquid, 1/4 teaspoon pepper, and kosher salt to taste. Serve sprinkled with bacon.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 pound bacon (4 slices), chopped, 1 shallot, minced, 1 teaspoon kosher salt, divided, 1/4 cup dry white wine, and more.

Yes, Corn And Potatoes With Heirloom Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Potatoes With Heirloom Tomatoes

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