Southwest Cumin Corn Potato Salad
- Ready In:
- 27mins
- Ingredients:
- 20
- Yields:
-
5-6 cups
- Serves:
- 4-6
ingredients
- 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
- 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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