I am still a little puzzled by the name which was given to this recipe. Cuisine at Home Issue No. 121 named this one a hash. I would have named it Spicy Potato and Corn Salad, but that's just me. Served alongside the Grilled Chipotle Salmon it was the perfect balance of flavors and textures. I could easily see this one being served at a summertime cookout. OR maybe with roasted shredded chicken added for a full meal in itself!
If you're not a fan of mayonnaise, this one would make a delicious potato salad for you!
1/2 cup water
12 oz. assorted baby potatoes, halved or quartered
1 T. vegetable oil
1 cup fresh or frozen corn kernels (if using frozen, thaw first) I used a can of drained Mexicorn
1 T. minced jalapeno
1/2 cup chopped scallions
1/2 t. kosher salt
1/4 t. pepper
Boil water in saute pan over medium-high heat. Add potatoes, cover, reduce heat to medium-low, and cook for 5 minutes. Uncover and cook to evaporate remaining water.
Add oil to pan; stir to coat potatoes and increase heat to medium-high. Saute potatoes until they begin to brown, 5 - 7 minutes. Stir in corn and jalapeno; saute until tender, about 2 minutes.
Stir in scallions, salt, and pepper. Garnish with jalapeno slices, if desired.
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