Salade Mexicaine de pommes de terre et maïs

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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.
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.
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.
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!

Mayonnaise Hellmann’s® végétale à haut rendement 2 x 3,78 L