1tablespoonchopped fresh basilplus additional for garnish
Bake potato(es) until done. Cut potatoes into 1-2-inch cubes, and set aside.
Set a large cast iron skillet over medium-high heat, and get it really hot. Toss the corn in the skillet, and hopefully you’ll hear a large sizzle. Season corn with a pinch of salt and fresh black pepper. Let corn cook until it gets golden brown on several sides, stirring occasionally. Sprinkle corn with flour, and stir in. Add half and half to pan, and stir, cooking until most of the half and half is cooked off, about 2-5 minutes. Add chopped fresh basil to pan, and stir. Remove corn mixture to a separate bowl.
In the same hot cast iron skillet, add oil, and swirl the oil into the pan. Add the chopped potatoes. Cook, stirring occasionally, until the potatoes get a crispy brown crust on a couple of sides, about 5-10 minutes. Add the corn mixture back to the pan with the potatoes, and season with another pinch of salt and black pepper. Stir, and add a bit more half and half, 1-2 tablespoons at a time, to the pan to loosen the mixture. If the mixture seems too thick, feel free to add more milk until it reaches desired thickness. Taste for salt and pepper. Garnish with additional chopped fresh basil. Serve hot or at room temperature.
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