Prepare the Potatos

  • Potatoes-yukon gold, large dice 3.0 lb
  • Salt, kosher 1.0 Tbsp

Prepare the Corn

  • Black Pepper, freshly ground 1.0 tsp
  • Corn, fresh, cut from cob 4.0 each
  • Extra Virgin Olive Oil 1.0 oz
  • Salt, kosher 1.0 tsp
  • Red onion, small dice 0.5 cup
  • Celery, chopped 0.25 cup
  • Green onions, sliced thin 0.5 cup
  • Chopped cilantro 0.25 cup

Prepare the Avocado Crema

  1. Prepare the Potatos

    • 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 atroom 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 the 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.
    • Garnish Salad w/ Crema and Mexican TAJIN—Enjoy!
Chef Inspiration