Southwest Cumin Corn Potato Salad

• 12 cup chopped celery top
• 14 cup chopped green bell pepper
• 12 cup chopped red bell pepper
• 34 cup chopped green onion
• 34 cup chopped fresh cilantro
• 1 (20 ounce) package Simply Potatoes Shredded Hash Browns
• 1 (15 1/4 ounce) candrained whole kernel corn
• 1 teaspoon lime juice
• 2 tablespoons olive oil
• 12 teaspoon chili powder
• 14 teaspoon paprika
• 12 teaspoon garlic powder
• 34 tablespoon cumin
• 1 cup ricotta cheese
• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• 12 cup supremo queso fresco mexicano cheese, crumbled
• 12 cup taco cheese
• 1 -1 12 cup Fritos chili cheese corn chips
• garnish with red bell pepper and a sprig cilantro

1. Prepwork: Chop vegetable ingredients, drain corn and add 1 tsp lime juice to marinate corn and 2 tsp sugar.
2. Combine 1 cup ricotta cheese with 1 tbl spoon mayo, 2 tbl spoons sour cream and 2 tsp lime juice with 1/4 cup chopped cilantro and 1/2 cup chopped celery, 3/4 cup green onion, 1/4 cup green bell pepper.
3. Meanwhile, in skillet.
4. heat up olive oil and brown Simply Potatoes Hashbrowns ( Prefer Southwest flavor) add 1/4 cup chopped red bell pepper.
5. Season potatoes with a tsp of chili powder, paprika and 1 tsp spoon cumin.
6. Drain potatoes and combine in serving bowl with the white mixture.
7. Garnish with Taco cheese, red bell pepper and fritos with a sprig of cilantro to top.

celery top, green bell pepper, red bell pepper, green onion, fresh cilantro, potatoes, kernel corn, lime juice, olive oil, chili powder, paprika, garlic, cumin, ricotta cheese, sour cream, mayonnaise, supremo queso fresco mexicano cheese, taco cheese, fritos chili cheese, red bell pepper

Taken from www.food.com/recipe/southwest-cumin-corn-potato-salad-474879 (may not work)