Southwest Cumin Corn Potato Salad

taterup's Note:

Ready, Set, Cook! Special Edition Contest Entry. A company of flavors with the tour of textures and festive colors, we all eat with delight. The crunchy chili cheese corn chips, atop the family of potatoes, corn and fiesta of seasoning keeps the company longer. This recipe originates with my love for corn and potato salad and indulgence in the spices. The opportunity to bring them together with Simply Potatoes has been alot of fun.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Serves: 4-6

Yield: 5.0 cups

• 1/2 cup chopped celery top
• 1/4 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 3/4 cup chopped green onion
• 3/4 cup chopped fresh cilantro
• 1 (20 ounce) package Simply Potatoes Shredded Hash Browns
• 1 (15 1/4 ounce) can drained whole kernel corn
• 1 teaspoon lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3/4 tablespoon cumin
• 1 cup ricotta cheese
• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• 1/2 cup supremo queso fresco mexicano cheese, crumbled
• 1/2 cup taco cheese
• 1 -1 1/2 cup Fritos chili cheese corn chips
• garnish with red bell pepper and a sprig cilantro

Directions:

1. Prepwork: Chop vegetable ingredients, drain corn and add 1 tsp lime juice to marinate corn and 2 tsp sugar. Combine 1 cup ricotta cheese with 1 tbl spoon mayo, 2 tbl spoons sour cream and 2 tsp lime juice with 1/4 cup chopped cilantro and 1/2 cup chopped celery, 3/4 cup green onion, 1/4 cup green bell pepper. Meanwhile, in skillet. heat up olive oil and brown Simply Potatoes Hashbrowns ( Prefer Southwest flavor) add 1/4 cup chopped red bell pepper. Season potatoes with a tsp of chili powder, paprika and 1 tsp spoon cumin. Drain potatoes and combine in serving bowl with the white mixture. Garnish with Taco cheese, red bell pepper and fritos with a sprig of cilantro to top.