Crispy Potato Nests with Roasted Corn Cream and Chives

Name: Crispy Potato Nests with Roasted Corn Cream and Chives
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Fusión contemporánea
Ingredients: 1.1 lb potatoes; 2 tbsp olive oil; 1 tsp salt; 1/4 tsp black pepper; 1 cup corn kernels; 4 oz cream cheese; 1/4 cup sour cream; 2 tbsp chives; 2 cloves garlic; 1 tsp lemon zest; 1 tbsp lemon juice; 1/2 tsp smoked paprika

An original appetizer of finely shredded potato nests baked until golden and crisp, filled with a smooth roasted corn, cream cheese, lemon, and chive filling. It offers a balanced sweet-savory flavor and a pleasing contrast of textures.

20 minPrep

30 minCook

50 minTotal

8Servings

Vegetarian

Ingredients

Adjust servings

500 g potatoes (peladas and grated gruesas)
30 ml olive oil (divided)
5 g salt (or to taste)
1 g black pepper (freshly ground)
150 g corn kernels (fresh or descongelado)
120 g cream cheese (at room temperature)
60 g sour cream (for the cream)
10 g chives (chopped fino, and a poco more for decorar)
6 g garlic (chopped or grated)
2 g lemon zest (fina)
15 ml lemon juice (freshly squeezed)
1 g smoked paprika (for the cream)

Nutrition facts

per serving

145 kcal

Calories

3.6 g

Protein

13.8 g

Carbs

8.9 g

Fat

1.7 g

Fiber

12.1 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220°C / 425°F. Lightly grease an 8-cup muffin tin with a little of the olive oil.
2
Place the shredded potatoes in a clean kitchen towel and squeeze them very well to remove as much moisture as possible. Transfer them to a bowl and mix with 15 ml (1 tbsp) olive oil, salt, and black pepper.
3
Divide the potato mixture among the 8 muffin cups and press it onto the bottom and up the sides to form thin nests.
4
Bake the potato nests for 22 to 25 minutes at 220°C / 425°F, or until golden around the edges and cooked through. Let them rest for 5 minutes before carefully unmolding.
5
While the nests bake, heat a skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil and the corn kernels. Cook for 5 to 7 minutes, stirring, until the corn is tender with some toasted spots.
6
Reserve 2 tablespoons of the toasted corn for garnish. Place the rest in a food processor or blender with the cream cheese, sour cream, garlic, chives, lemon zest, lemon juice, and smoked paprika. Blend until thick and fairly smooth.
7
Taste the cream and adjust with salt and pepper if desired.
8
Fill each potato nest with a generous spoonful of roasted corn cream. Finish with the reserved corn and a little extra chopped chives on top.
9
Serve warm or at room temperature so the nests keep their crisp texture.

Chef tips

For extra crispness, after unmolding you can return the nests to the oven for 3 more minutes on a sheet pan at 220°C / 425°F before filling them.

Substitutions

You can substitute the sour cream with thick Greek yogurt. Chives can be replaced with parsley or the green part of scallions. For a deeper flavor, use grilled corn.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon