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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted corn and garlic-cilantro mashers Recipe

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This recipe for Roasted corn and garlic-cilantro mashers is from The Heckenluber - Longenecker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 garlic bulb
2 T oil
3 ears fresh corn
2 lbs. red potatoes
3/4 c. sour cream
1/3 c butter
1/2 c milk
1 1/2 tsp. salt
1 tsp pepper
1/4 c. chopped cilantro
Directions:
Directions:
1. Cut off pointed end of garlic: place garlic on a piece of aluminum foil, and drizzle with 1 T oil. Fold foil to seal. Brush corn with 1 T oil and place on a baking sheet.
2. Bake garlic at 400º for 1 hour. After 15 min, place corn in oven, and bake, with garlic, 45 more minutes. Squeeze pulp from garlic clove cloves, and set aside. Let corn cool completely.
3.Cut kernals from corn, discard cob.
4. Cook potatoes in boiling water to cover in a large saucepan until fork-tender (about 15-20 min.). Drain and return to pan.
5. Whisk together reserved roasted garlic pulp, 3/4 c sour cream, 1/3 c butter, milk, salt and pepper, in a medium saucepan over medium heat until butter melts and mixture is heated.
6. Mash potatoes slightly, add warm garlic mixture to pan and coarsely mash. Stir in chopped cilantro and corn.
Personal Notes:
Personal Notes:
You can also add some chopped green chilies for a nice mexican flavor. Very good served with pot roast and gravy!

 

 

 

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