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
- Boil potatoes in salted water to cover 30 minutes or until tender. Drain, cool slightly, and cut into cubes.
Set aside.
- 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.
- Combine mayonnaise and next 4 ingredients in a large bowl. Stir in potato, chopped roasted pepper, and next 3 ingredients. Cover and chill.
- Sprinkle with roasted corn before serving.
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