Great side dish with Southwest flavored brats, beef, chicken or turkey
2 lbs. small red potatoes, quartered
1/4 c. olive oil
3/4 t. salt, divided
1/2 t. pepper, divided
15 oz. can whole kernel corn, drained (or frozen, thawed)
small red onion, finely chopped
small sweet red pepper finely chopped
1/2 c. minced fresh cilantro
3 oz. low-fat cream cheese, softened
1/3 c. low-fat sour cream
4 oz. can green chilies, chopped
1 t. smoked paprika
1/2 t. garlic powder
Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15"x10"x1" baking pan.
Bake at 400 degrees for 30-35 minutes or until tender and browned a bit. Stir once after about 20 minutes.
After baking, remove potatoes to several layers of paper towel to absorb any leftover oil. Cool slightly.
For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and the remaining salt and pepper.
In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup of the dressing and cilantro; toss to coat.
Save the remaining dressing for another use (good with Tostito chips), or toss. Otherwise, use all dressing if you prefer a lot of dressing.
Served at room temperature or refrigerate to chill, whichever you prefer.