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Prepare the Potatoes

  • Potatoes-yukon gold, large dice 3.0 lb
  • Kosher salt 1.0 Tbsp
  • Black pepper, freshly ground 1.0 tsp

Prepare the Corn

  • Corn, fresh, cut from cob 4.0 n/a
  • Extra Virgin Olive Oil 1.0 oz
  • Salt, kosher 1.0 tsp

Prepare Rest of Salad

Prepare Avocado Crema

  1. Prepare the Potatoes

    • Sprinkle potatoes with salt and pepper
    • Bake potatoes at 425F for 20-25 min, until fork tender. Set aside at room temperature to cool off & refrigerate for a minimum of 2 hrs.
  2. Prepare the Corn

    • Mix all ingredients in a clean bowl, place corn on a sheet pan and bake at 425F for 10 min. Set aside at room temperature to cool off & refrigerate for a minimum of 2 hrs.
  3. Prepare Rest of Salad

    • Using a large bowl; combine all these ingredients, along with the cooked potatoes and mix well. Dish the Potato Salad on a large platter and top salad with the cooked corn.
  4. Prepare Avocado Crema

    • Combine all ingredients using a blender and puree for 1-2 minutes or until smooth. Place Crema on a squeeze bottle and refrigerate/set aside.
  5. Finishing Touches

    Garnish Salad w/ Crema and Mexican TAJIN—Enjoy!
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