Infusing Corn flavor for Mashed Potato

It is a securing feeling to consume a warm snack after you have been exposed to a vast cold environment like the Calabidongan cave of Philippines. Here, I tried to balance the tastes of corn and potato. I did it wonderfully especially when I paired it with sweet corn and bacon, and a hot choco drink.

Oooozzzing flavors of corn and bacon

 

 Another morning dip in Albay colds -

Calabidongan cave

Ingredients:
Potato shells:
3 pcs medium potatoes, washed
8 bacon strips, cut into small pieces.
cheese of choice (cheddar, parmesan, etc)
vegetable oil for deep frying

Potato-Corn Mixture:
 3 pcs medium potatoes, peeled and cubed
100ml corn kernels, blendered

90ml fresh milk
salt, to taste
1tsp, melted butter


Garnish:
sliced spring onion
long chilli, red, pitted and seeded, minced


Methods:

Boil potatoes for 15-20 mins. Be sure to avoid skin breakage. Let them cool then cut them in halves. Spoon portions of the pulps out to make potato shells. (Optional: you can store them in fridge overnight to save time for a meal.) Deep fry the shells in vegetable oil until they floated and bubbles lessened. Cut bacon into small pieces and fry. Put bacon over shells and topped with cheese. Melt cheese in oven.

Boil diced potatoes until very tender. Drain. Mash potatoes with masher to achieve smooth texture. Set aside. Blender sweet corn kernel. In a pan, heat corn and milk over medium fire for 15 mins. Mix in mashed potatoes. Season with salt and butter. Using a ladle, keep mixing over low heat until the mixture separate from the side of the pan.

Garnish and serve with potato shells and corn kernel. Pour heated corn soup over mashed mixture.

Tribute to Whitney Houston 

1963-2012