Daddys Fried Corn And Potatoes Recipes

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DADDY'S FRIED CORN AND POTATOES



Daddy's Fried Corn and Potatoes image

This is not only great it's simple! This is from a television's collection of recipes. I guess you could use frozen and that would come in handy, but there's nothing like the flavor of fresh corn!

Provided by FLUFFSTER

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

4 ears fresh corn
2 tablespoons butter
1 small sweet onion, diced
salt and pepper

Steps:

  • Cut the corn kernels from the cobs.
  • Melt butter in medium skillet over medium heat.
  • Sauté corn kernels just until tender, then add in onion.
  • Continue to sauté until onion is just about to turn crispy.
  • Season with salt and pepper.
  • Enjoy hot or cold.

Nutrition Facts : Calories 135.7, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 54.9, Carbohydrate 18.9, Fiber 2.7, Sugar 3.6, Protein 3.1

DADDY'S FRIED CORN AND ONIONS



Daddy's Fried Corn and Onions image

Combining my two favorites, fried onions and fresh corn, my husband came up with this very simple, delicious side dish.

Provided by MOMOF2BOYS

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 4

Number Of Ingredients 4

4 ears fresh corn
2 tablespoons butter
1 small sweet onion, diced
salt and pepper to taste

Steps:

  • Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

Nutrition Facts : Calories 162.1 calories, Carbohydrate 25.9 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 270 mg, Sugar 4.3 g

SKILLET CORN AND POTATO TOSS



Skillet Corn and Potato Toss image

Provided by Food Network

Categories     side-dish

Time 18m

Yield 4; Scant 1 cup per serving.

Number Of Ingredients 7

1 Tbsp. olive oil
3/4 cup diced onion
3/4 cup diced red or green bell pepper
1 can (14.5 oz.) Del Monte® Diced New Potatoes, well drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained
(Optional) salt
(Optional) black pepper

Steps:

  • 1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
  • 2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

POTATO AND CORN SKILLET HASH



Potato and Corn Skillet Hash image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

3 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
1 tablespoon white wine vinegar
Kosher salt
1/3 cup extra-virgin olive oil, plus more as needed
2 ears of corn, kernels cut off (about 1 1/2 cups)
Freshly ground pepper
1/4 cup chopped mixed fresh herbs (such as parsley, dill and/or chives)

Steps:

  • Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
  • Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
  • Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
  • Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.

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