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    Tex-Mex Potato Salad W/Roasted Corn


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 3 pounds red potatoes
    • 1 (15 1/4 oz.) can Del Monte Fresh Cut Whole Kernal Corn, drained
    • 1/2 tsp. chili powder
    • 1 cup mayonnaise
    • 2 tsp. chili powder
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • Juice of 1 lime
    • 1 (12 oz.) jar roasted red bell peppers, drained and chopped
    • 2 (2.25 oz.) cans sliced ripe olives
    • 6 to 8 scallions, thinly sliced
    • 1/2 cup chopped fresh cilantro or parsley


    Instructions


    1. Boil potatoes in salted water to cover 30 minutes or until tender. Drain, cool slightly, and cut into cubes.
      Set aside.
    2. Prepare roasted corn using corn and 1/2 tsp. chili powder. Spread whole kernel corn in a 15x10 inch jellyroll pan coated with vegetable cooking spray; coat corn with cooking spray, and sprinkle evenly with 1/2 teaspoon chili powder. Bake at 400 degrees for 15 minutes or until slightly charred, stirring occasionally.
    3. Combine mayonnaise and next 4 ingredients in a large bowl. Stir in potato, chopped roasted pepper, and next 3 ingredients. Cover and chill.
    4. Sprinkle with roasted corn before serving.
 

 

 

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