Southwest Cumin Corn Potato Salad
- Ready In:
- 27mins
- Ingredients:
- 20
- Yields:
-
5 cups
- Serves:
- 4-6
ingredients
- 118.29 ml chopped celery top
- 59.14 ml chopped green bell pepper
- 118.29 ml chopped red bell pepper
- 177.44 ml chopped green onion
- 177.44 ml chopped fresh cilantro
- 566.99 g package Simply Potatoes® Shredded Hash Browns
- 432.33 g can drained whole kernel corn
- 4.92 ml lime juice
- 29.58 ml olive oil
- 2.46 ml chili powder
- 1.23 ml paprika
- 2.46 ml garlic powder
- 11.09 ml cumin
- 236.59 ml ricotta cheese
- 29.58 ml sour cream
- 14.79 ml mayonnaise
- 118.29 ml supremo queso fresco mexicano cheese, crumbled
- 118.29 ml taco cheese
- 236.59-354.88 ml Fritos chili cheese corn chips
- garnish with red bell pepper and a sprig cilantro
directions
- 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.
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