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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âMy love for Southwestern flavors led me to create this party-perfect dish. Iâve been experimenting with smoked paprika for a while and discovered that itâs an ideal addition to this recipe.ââKelly Faust, Louisville, Kentucky Ingredients:
2 pounds small red potatoes, quartered |
1/4 cup olive oil |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 package (3 ounces) cream cheese, softened |
1/2 cup sour cream |
1 can (4 ounces) chopped green chilies |
1 teaspoon smoked paprika |
1/2 teaspoon garlic powder |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 small red onion, finely chopped |
1 small sweet red pepper, finely chopped |
1/3 cup minced fresh cilantro |
Directions:
1. Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until tender, stirring once. Cool slightly.
2. For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper.
3. In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use). Serve immediately. Yield: 8 servings.
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