Comfort food with a tingle for your tongue! I like to use the potatoes unpeeled for more fiber.
Cut corn kernels from cobs (you should have about 1 cup). In a large saucepan cook the corn, potatoes, carrots, jalapeno peppers and garlic, covered, in enough boiling water to cover for about 15-20 minutes or until vegetables are tender. Drain off the water. Add butter to the vegetables. Coarsely mash the vegetables with a potato masher. Stir in the sour cream and 3/4 cup of the cheese. Season to taste with salt and pepper. Top with remaining cheese. Makes 6 servings.
2-3 fresh ears of corn or 1 cup frozen whole kernels
3 medium yellow potatoes, peeled and cut up
3 medium round red potatoes, peeled and cut up
3 medium carrots, peeled and sliced
2 medium fresh jalapeno chile peppers, halved, seeded and sliced
4 cloves garlic, minced
1/4 cup butter
1/4 cup sour cream
1 cup shredded sharp cheddar cheese
Salt and pepper to taste