Southwest Cumin Corn Potato Salad Recipes

SOUTHWEST CORN AND CUMIN SALAD

Steps:

• Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
• Cool and refrigerate for at least 1 hour.

CREAMY SOUTHWESTERN POTATO SALAD

Steps:

• Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
• Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.

ZESTY SOUTHWEST CORN SALAD

Steps:

• Combine corn, tomatoes, bell pepper, and onion in a large bowl.
• Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.

SOUTHWEST CUMIN CORN POTATO SALAD

Steps:

• 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.