Prepare the Potatos

  • Patates douces 1.4 kg
  • Sel casher 10.0 g
  • Pepper to taste

Prepare the Corn

  • Poivre noir, fraîchement moulu 2.5 g
  • Grains de maïs frais 4.0 n/a
  • Huile d’olive extravierge 30.0 ml
  • Sel, cacher 7.0 g
  • Oignon rouge, en petits dés 60.0 g
  • Céleri haché 56.0 g
  • Oignons verts, coupés 50.0 g
  • Coriandre hachée 4.0 g

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!