Best 5 Cheddar Corn And Salsa Mashed Spuds Recipes

Craving a comforting and flavorful side dish to elevate your meals? Look no further than our Cheddar Corn and Salsa Mashed Spuds! This delectable dish combines the classic comfort of mashed potatoes with a vibrant twist of cheddar cheese, sweet corn, and a zesty salsa kick. Savor the creamy texture of Yukon Gold potatoes perfectly mashed and infused with melted cheddar cheese, creating a rich and indulgent base. The addition of sweet corn adds a delightful crunch and natural sweetness, while the salsa brings a pop of freshness and a touch of heat. Whether you're serving it alongside grilled meats, roasted vegetables, or as a standalone snack, these Cheddar Corn and Salsa Mashed Spuds are sure to be a hit. Our recipe includes variations for a slow cooker and an Instant Pot, ensuring you can enjoy this dish with ease, regardless of your cooking preferences. Get ready to experience a mashed potato dish that goes beyond the ordinary and tantalizes your taste buds with every bite!

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR CREAMED CORN

Cheddar Creamed Corn image

I brought this super easy recipe to a school potluck once and it was gone in no time. I've been asked to bring it to every function since. -Jessica Maxwell, Englewood, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 3h10m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

2 packages (one 16 ounces, one 12 ounces) frozen corn, thawed
1 package (8 ounces) cream cheese, cubed
3/4 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

Nutrition Facts : Calories 272 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 317mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

SAUTEED CORN WITH CHEDDAR

Sauteed Corn with Cheddar image

My husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! -Sarah Cope, Dundee, New York

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1-1/2 cups frozen corn, thawed
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
3/4 cup shredded cheddar cheese

Steps:

In a small skillet, saute the corn, salt and pepper in butter until tender. Stir in cheese.

Nutrition Facts : Calories 309 calories, Fat 19g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 447mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Cheesy Potato Casserole from Ore-Ida® image

Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.

Provided by Ore-Ida

Categories Trusted Brands: Recipes and Tips Ore-Ida®

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 (10.5 ounce) can condensed cream of chicken soup*
2 cups sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
⅓ cup sliced green onions
1 (30 ounce) package Ore-Ida® Shredded Hash Brown Potatoes
2 cups crushed corn flakes cereal
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 31.5 g, Cholesterol 73.2 mg, Fat 29.4 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 17.7 g, Sodium 857.4 mg, Sugar 1.3 g

CORN AND CHEDDAR CHOWDER

Corn and Cheddar Chowder image

Categories Soup/Stew Cheese Dairy Cheddar Corn Winter Gourmet

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 bacon slices, cut into 3/4-inch pieces
1 large onion, finely chopped
1 tablespoon unsalted butter
2 teaspoons ground cumin
3 tablespoons all-purpose flour
4 cups chicken broth
1 large boiling potato, peeled and cut into 1/4-inch dice
1/2 cup heavy cream
10-ounce package frozen corn kernels
1/2 pound sharp Cheddar, grated

Steps:

Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
Add onion and butter to fat in pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil, whisking occasionally. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
Serve topped with bacon.

CORN AND CHEDDAR CHOWDER

Corn and Cheddar Chowder image

A yummy creamy chowder. Always a winner in our house!

Provided by Katymac1

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
½ teaspoon cumin
¼ teaspoon dried sage
3 tablespoons all-purpose flour
2 cups chicken stock
1 ½ cups milk
1 ½ cups frozen corn kernels
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
¼ cup dry white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g

Tips:

Choose the right potatoes: Yukon Gold or russet potatoes are best for mashed potatoes because they have a high starch content, which makes them fluffy and creamy.
Boil the potatoes in salted water: Salting the water helps to draw out the starch from the potatoes, making them more fluffy.
Drain the potatoes well: Be sure to drain the potatoes thoroughly before mashing them. Excess water will make the potatoes gluey.
Use a potato ricer or food mill: A potato ricer or food mill will give you the smoothest, creamiest mashed potatoes.
Don't overmix the potatoes: Overmixing the potatoes will make them gummy. Mash them just until they are combined.
Add your favorite mix-ins: Cheddar cheese, corn, salsa, and green onions are all great additions to mashed potatoes. Get creative and try different combinations to find your favorite.
Serve immediately: Mashed potatoes are best served immediately. If you need to make them ahead of time, keep them warm in a slow cooker or chafing dish.

Conclusion:

Cheddar corn and salsa mashed spuds are a delicious and easy side dish that is perfect for any occasion. They are creamy, cheesy, and packed with flavor. Follow these tips to make the best mashed potatoes every time.