Cooking with LaLa – Cheesy Mexican Street Corn Hash

Hi there! I’m Lala. I’m a Catholic, Wife and Mother to my infant daughter. I love to cook and try out new recipes. Today, we’ll be making Cheesy Mexican Street Corn Hash with Smoky Red Pepper Crema.
During the livestream, I’ll walk you through each step of the cooking process. Please feel free to ask questions in chat or a comment after the livestream has ended!

Here is the Recipe:
Cheesy Mexican Street Corn Hash with Smoky Red Pepper Crema
Ingredients (for two servings, half or double depending on the number of servings you’d like!)
Potatoes – 12 ounces
Garlic – 2 cloves
Sweet Corn – 15 ounces / 1 can
1 – Long Green Pepper
1 – Lime
1 – Red Onion
Cilantro
2 ounces Mozzarella Cheese
Tex Mex Paste – 1 ounce
2 ounces Smoky Red Pepper Crema
2 ounces Mozzarella Cheese
Smoked Paprika
Salt, Pepper
4 Tablespoons Mayonnaise
1 Tablespoon Cooking Oil

1. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, paprika, salt, and pepper. Roast until browned and tender, 20-25 minutes.

2. While potatoes roast, drain corn. Peel and finely chop garlic. Zest and quarter lime. Halve, deseed, and dice green pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Roughly chop cilantro.

3. Heat a medium dry ovenproof pan over medium-high heat (use a large pan for 4 servings). Add corn in a single layer; cook, undisturbed, until corn begins to char, 2-3 minutes. Add garlic, a drizzle of oil, and a pinch of salt; cook, stirring occasionally, until heated through and charred in spots, 2-3 minutes more. (Corn may start popping—that’s OK! Cover, keeping lid slightly ajar for steam to escape and to keep corn in the pan). Turn off heat; transfer to a plate. Wipe out pan.

4. While corn cooks, combine 2 TBSP mayonnaise (4 TBSP for 4 servings), a squeeze of lime juice, and a pinch of lime zest in a small bowl. Add water a splash at a time until mixture reaches a drizzling consistency.

5. Heat a drizzle of oil in pan used for corn over medium-high heat. Add green pepper and onion; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 4-5 minutes. Turn off heat. Once potatoes are done, add roasted potatoes, charred corn, and Tex-Mex paste to pan; toss to combine.

6. Sprinkle hash with cheese. Bake on middle rack until cheese melts, 2-3 minutes. Drizzle hash with crema and lime mayo; sprinkle with cilantro. Serve family style, directly from the skillet, with remaining lime wedges.