Thursday, August 16, 2012

Blackened Corn Spicy Potato Salad

I love when the school supplies show up in the stores, but it always means you had better hurry and get your summer activities in while you still have a chance! For me, that includes eating lots of summer-time food!

I got this recipe for Blackened Corn Spicy Potato Salad from Prudence Penny Wise and it was so good! Although I didn't follow the recipe to a "t"...we didn't have any green chilies, and used a small amount of mayo and no sour cream, but it was still the highlight of our dinner. The combination of the cool mayo, tang of the lime & cilantro, plus the spice of the cumin and chili powder was awesome. The blackened corn added such a great flavor!

This is a great change up from "regular" potato salad, and would be great at a picnic, potluck, or summer get-together. You still have time before Labor Day!

Blackened Corn Spicy Potato Salad

3 lbs. russett potatoes, peeled
1 tablespoon olive oil
2 cups corn, thawed if frozen
1 large onion, chopped
1 (4 ounce) can diced green chilies
1/3 cup sour cream
1/2 cup mayonnaise (or use more sour cream)
juice of two limes
1/2 teaspoon cumin
a pinch or two of chipotle chili powder OR tabasco
1 teaspoon each salt and pepper
1/2 cup packed cilantro leaves

Place whole potatoes in a large pot of cold water. Bring to a boil over high heat. Cook until potatoes are just tender when pricked with a fork, about 14-18 minutes. Remove from heat and drain in a colander; cut into bite sized pieces when cool enough to handle. Place same pot over medium high heat. Add oil and warm. Add onions and cook for five minutes. Crank the heat up to high and add corn and green chilies. Cook, stirring every minute or so, until corn is blackened in places, about 5 minutes. Place potatoes and corn mixture in a large bowl. Add sour cream, mayo, lime juice, cumin, chili powder, salt, pepper, and cilantro. Chill for at least two hours before serving. Adjust seasonings just before serving.