Mexican Corn Salad

Source: profusioncurry.com

https://profusioncurry.com/mexican-spicy-street-corn-salad-elote-instantpot/

Ingredients

• 4 cups corn kernels (about 4-6 ears, cut from the cob)
•  3 TB mayonnaise
• 2 tablespoon lemon juice
• 1 small red onion finely diced
• 1/2 cup cotija or queso fresco, crumbled
• 1 teaspoon red chili flakes 
• 1/2 tsp chili powder
• 1 handful cilantro chopped (optional)
• Few drops of Sriracha sauce if you like it hot and spicy (optional)
• 1 jalapeno seeded and finely diced (optional)
• salt and pepper to taste

Instructions

1. Cook the corn.
2. Place mayonnaise, onion, chili powder, cilantro, chili flakes, Sriracha sauce and lemon juice into a large bowl. Mix everything well using a fork.
3. Add the corn kernels.Fold in to combine. Serve garnished with cojita and chopped cilantro.

Cheesy Potato Poppers

Source: profusioncurry.com
(slightly modified by Aimee)

https://profusioncurry.com/cheesy-potato-poppers-croquettes/?fbclid=IwAR1d5G_vBkZFSYQMIq6s2ev0nnNayNidG0rSnK52Y0HePBjDZvKk8gYL2WI

Ingredients

• 2 medium boiled potatoes
• 1 cup Panko Style Bread Crumbs
• 1 egg, beaten
• 1 tsp Turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp coriander
• 1/2 tsp cumin 
• 1 tsp ginger
• 1 tsp garlic powder
• 1 tbsp chopped cilantro
• 12 cheese cubes- 1 cm each
• 1 jalapeño pepper- thinly sliced ( optional)
• Salt & pepper to taste
• 1 tbsp oil

1. Preheat oven to 400.  In a mixing bowl, mash the boiled potatoes to smooth consistency. Add Panko, egg, and all spices. Mix well and create a smooth dough by kneading it a few times.

2. Portion the dough into 12 equal portions. Scoop each portion of the mixture on your palm and make round cups.  In the middle place the cheese cube. You can add a jalapeno slice with it if you wish . Cover the top with the rest of the dough and make smooth round balls.

3. Place each ball in oiled muffin tin.  Bake in preheated oven for 10 minutes, flip and bake the other side for 10-15 minutes (until golden brown).