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Tex Mex Potato Salad With Roasted Corn

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“From Southern Living Magazine. Haven't made it yet, but it sure looks good!”
READY IN:
35mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
  2. 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.
  3. To serve, garnish with roasted corn.

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