I love looking in my fridge and cupboards and finding ingredients and flavours to try together. Recently I wanted to try adding chipotle chillies to more than just chilli con carne and I thought it would be worth trying a pinch with sweetcorn. This chipotle sweetcorn hash came out of a mish mash of ingredients I happened to have to hand and the end result was delicious. Sticky, sweet, spicy and moreish I’ll be making this one again soon!
Ingredients
You will need (for two):
- Knob of butter
- Rapeseed oil (for cooking)
- 1 small onion, finely sliced
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- ½ tsp chipotle chilli flakes
- 1 tsp ground cumin
- 1 mug frozen sweetcorn
- 300g potatoes, scrubbed and diced into 1cm cubes
- Juice ½ lemon
- 2 chicken breasts
- 2 tsp paprika
- Salt and pepper
- Plain yoghurt
- Small handful fresh coriander, roughly chopped
Method
Heat the butter and a glug of oil together in a frying pan and add the onions. Fry for around 10 minutes on a medium heat before adding the garlic and all the spices and oregano. Continue to fry for a few more minutes.
Add the potato and continue to fry for around 15 minutes with a lid on, stirring from time to time. After 15 minutes add the sweetcorn and continue to cook with the lid off for another five minutes.
While the potato cooks put the chicken breasts between two sheets of clingfilm and bash with a rolling pin to flatten. Sprinkle the paprika and a little salt and pepper onto each side.
Get another frying pan onto a medium heat and add a little oil. Fry the chicken on both sides until cooked through and golden.
Add a little seasoning and the lemon juice to the potato pan. Stir the coriander through the yoghurt.
Serve up the sweetcorn hash topped with the chicken and coriander yoghurt.
This would be delicious with tofu rather than chicken if you wanted to make it veggie.
The smokiness of the chipotle is so good with the sweetness of the sweetcorn, it would be great with a few peas too I think. I love how the golden strands of onion become entwined with the cubes of potato. The chicken is succulent and the yoghurt takes the heat off the chilli. All in all, for a few ingredients I already had and threw together, this was a delicious dinner!
Smokey, sweet and spicy…this looks so very flavourful and delicious!
Oh my, you’ve hit all of my favorite flavors here, I love the smoky and spicy with a bit of sweet! I always have corn leftover, too, for whatever reason. I know what I’m making for dinner! Thanks for the recipe!
Being from Arizona, we are at chipotle chilies are a staple, this sounds right down my alley! What I love about it most is that you’re combining flavors that people here in the south west never think to use!
Chipotle and corn is an awesome combo! This looks terrific — full of flavor. And we’re starting to get early corn (from Florida), so your timing is perfect!
my husband is a weirdo and doesn’t like corn, but i love it and i’d devour this! i’ll have to make it the next time he’s otherwise occupied for dinner. 🙂
I love it when dishes come together like this. What a wonderful combination of flavours.
I love when you can use up what you have to create a great dish or meal. It’s so satisfying and this looks like a winner.
This looks like a delicious dish – I do enjoy a bit of heat & spice with sweet corn!
this sounds so good! i’m dreaming of summer corn and salivating about how good this would be with fresh corn.