Chili Cheese Corn and Potato Bake

This recipe is great with chicken and pork chops but is not limited to these meals.

Ingredients:

• 4 medium red skin potatoes
• 2 tbsp olive oil
• 1 large clove garlic, finely chopped
• 1 tsp dried cilantro
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 1 cup frozen sweet corn
• 2 cups shredded colby jack cheese
• 3/4 cup sour cream

Directions:

Heat oven to 400 degrees. Wash potatoes and without peeling cut them into 1/4 inch cubes, should make about 4 cups, and set aside. Heat a 10 inch cast iron skillet with lid over medium heat for 3-5 minutes. Add olive oil, heat until hot, but not smoking. Add garlic and cook for 1-2 minutes. Do not let it burn. Add diced potatoes. Stir to coat with olive oil. Sprinkle on cilantro, chili powder, cumin, salt and black pepper. Stir to coat potatoes with seasonings. Place lid on pan and place in oven. Bake for 15 minutes or until potatoes are fork tender. Remove from oven, stir in frozen corn and sprinkle cheese on top. Place lid back on skillet and bake for 5 minutes. Remove lid and bake for 3-5 minutes more or until cheese is completely melted. Divide into 6 wedges. Serve with a dollop of 2 tbsp cold sour cream per serving.

Number of Servings: 6