Tex Mex Potato Salad With Roasted Corn

Recipe by Kizzikate
READY IN: 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
  • In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.
  • To serve, garnish with roasted corn.
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