Serve these sweet, smoky potatoes with spice-rubbed chicken or flank steak. If you can't find smoked mozzarella, try smoked Gouda or smoked cheddar.
3 cups fresh corn kernels (about 6 ears)
2 1/2 pounds red potatoes, quartered
3/4 cup 2% reduced-fat milk
1/2 cup (2 ounces) shredded smoked mozzarella cheese
3 tablespoons butter, softened
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Cool.
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add milk, cheese, and butter; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add corn, cilantro, and remaining ingredients, stirring to combine.