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Vegan North American Recipes
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Corn and Potato Skillet
From: Kerstin - Chicago, IL, USA

This is great! I usually use fresh corn off the cob, but frozen (thawed) corn works just as well

  • 2 baking potatoes
  • 2 T Olive Oil
  • 1 cup fresh corn
  • Natures Seasons (bottled spice)
Poke holes in the potatoes and bake them in a 450 degree oven for 1-1.25 hours, until tender.

When the potatoes are cooled enough to touch, cut them (don't take skins off) into 2-inch cubes.

Add oil to a skillet and warm. Add potatoes and saute 3-5 minutes, then add corn. Saute another 2 minutes and then add spice to taste.

In the end the potatoes should be slightly browned and the corn just slightly sauteed.

Serve with a big salad and some grainy's wonderful!