Mexican Street Corn Potato Salad
Yellow potatoes, fresh corn and avocado crema made from Hellmann's® Vegan Mayonnaise creates the perfect plant-forward summer potato salad.
Appetizer/Shareable
Vegan
Salads
Ingredients per serving
Prepare the Potatoes
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Potatoes-yukon gold, large dice 3.0 lb
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Kosher salt 1.0 Tbsp
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Black pepper, freshly ground 1.0 tsp
Prepare the Corn
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Corn, fresh, cut from cob 4.0 n/a
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Extra Virgin Olive Oil 1.0 oz
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Salt, kosher 1.0 tsp
Prepare Rest of Salad
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Red onion, small dice 0.5 cup
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Celery, chopped 0.25 cup
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Green onions, sliced thin 0.5 cup
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Chopped cilantro 0.25 cup
Prepare Avocado Crema
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Avocados, Haas 2.0 each
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Pepper, jalapeño, stemmed, seeded 0.25 cup
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Lime juice, fresh 2.5 floz
Preparation
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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.
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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.
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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.
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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.
- 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.
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Finishing Touches
Garnish Salad w/ Crema and Mexican TAJIN—Enjoy!
