Tex Mex Potato Salad With Roasted Corn

• 3 lbs red potatoes, cooked and cubed
• 2 (15 ounce) cans whole kernel corn, drained
• 2 1/2 teaspoons chili powder, divided
• 1 cup light mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lime, juice of
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 5 1/2 ounces sliced black olives, partially drained
• 6 -8 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped

1. In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
2. In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.
3. To serve, garnish with roasted corn.

red potatoes, whole kernel corn, chili powder, light mayonnaise, salt, pepper, lime, red peppers, black olives, green onions, fresh cilantro, fresh parsley

Taken from www.food.com/recipe/tex-mex-potato-salad-with-roasted-corn-226553 (may not work)