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Subject : Corny Mixed Vegetables  

serves: 4 to 6




5 or 6 small red potatoes, quartered

3 tbsp. Spectrum® Canola or Grapeseed oil

1 large onion, diced

2 mild green chilies, seeded, ribbed and chopped

1 to 2 C. corn kernels, fresh or frozen (thawed)

Salt and pepper to taste

2 C. Imagine® Organic Creamy Sweet Corn Soup

Fresh cilantro for garnish


cooking directions

step 1: Cook the potatoes in a saucepan of simmering water, 15 minutes or until tender. Drain and reserve.
step 2: Meanwhile, heat the oil in large skillet. Add the onion and chilies and sauté until tender and fragrant, about 8 minutes. Stir in the corn kernels and salt and pepper to taste. Stir in the cooked potatoes and enough soup to make a creamy dish.
step 3: Serve garnished with cilantro and warm, buttered flour tortillas.
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