Spicy Potatoes and Corn with Fried Cheese Recipe

Name: Spicy Potatoes and Corn with Fried Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 jalapenos, seeded and coarsely chopped; 6 medium plum tomatoes, seeded and coarsely chopped; 2 tablespoons cilantro leaves, chopped; 1/4 cup water; 1 small white onion, coarsely chopped; 2 tablespoons chopped mint; Kosher salt; 2 pounds medium Yukon Gold potatoes; 6 ears of choclo (white Andean corn; see Note) or yellow corn; 1 cup frozen lima beans; 2 teaspoons corn oil; 1 pound queso blanco para freir (frying cheese), sliced 1/4 inch thick

Servings: persons

3 jalapenos, seeded and coarsely chopped
6 medium plum tomatoes, seeded and coarsely chopped
2 tablespoons cilantro leaves, chopped
1/4 cup water
1 small white onion, coarsely chopped
2 tablespoons chopped mint
Kosher salt
2 pounds medium Yukon Gold potatoes
6 ears of choclo (white Andean corn; see Note) or yellow corn
1 cup frozen lima beans
2 teaspoons corn oil
1 pound queso blanco para freir (frying cheese), sliced 1/4 inch thick

1
In a food processor, coarsely chop the jalapenos with the tomatoes and cilantro leaves.
2
Add the water and pulse until the consistency of a smooth salsa.
3
Transfer to a medium bowl.
4
Stir in the onion and mint and season with salt.
5
Let stand for 30 minutes.
6
Meanwhile, in a large pot of boiling water, cook the potatoes until almost tender, about 10 minutes.
7
Add the corn and cook for 10 minutes longer.
8
Add the lima beans and cook for 5 minutes more.
9
Drain all of the vegetables and set them aside.
10
Heat the oil in a medium nonstick skillet.
11
Cook the cheese in batches over moderately low heat until golden brown, about 40 seconds per side.
12
Transfer the potatoes to a plate and cut them in half.
13
To serve, arrange 1 ear of corn, 1 halved potato, about 1/2 cup of lima beans and 2 slices of cheese on each serving plate.
14
Top the potato with about 2 tablespoons of the salsa and serve, passing the remaining salsa at the table.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 jalapenos, seeded and coarsely chopped, 6 medium plum tomatoes, seeded and coarsely chopped, 2 tablespoons cilantro leaves, chopped, 1/4 cup water, and more.

Yes, Spicy Potatoes and Corn with Fried Cheese falls under the General 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.

That's it — enjoy your meal!

Spicy Potatoes and Corn with Fried Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions