Who doesn’t love corn and mashed potatoes? But, believe it or not, there are many other ways to pair these two favorite vegetables. Chef Michael Waller of Bomba Tacos and Rum in Rocky River, Oh., uses sautéed diced potatoes, charred corn kernels and steamed kale to create flavorful Kale Corn and Potato Tacos – a great vegetarian addition to any lunch or appetizer menu.
If you’re looking to add a hearty dish to your dinner menu consider Chef Rose Previte’s (Compass Rose in Washington, D.C.) recipe for Bolivian Fricase. Fingerlings and sweet corn kernels are added to a simmered pot of pork loin that’s been marinated in aji Amarillo paste.
For other inspirational recipes, see below.