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Street Corn Mashed Potato Poppers with Ancho-cado Dip

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Potato Type: Russet
Cuisine: American
Prep Method: BoiledGrilled



Cook Time

45 Mins


Serves 70


  • 3 lbs. russet potatoes
  • 4 1/2 teaspoons salt, divided
  • 2 ears corn
  • 1 jalapeno pepper
  • 1 Tablespoon vegetable oil
  • ½ cup cilantro, chopped
  • 2 cups shredded pepper jack cheese
  • 2 eggs, lightly beaten
  • 3 Tablespoons flour
  • ½ teaspoon pepper
  • 1 ½ teaspoons garlic powder
  • 2 Tablespoons Mexican crema
  • 1 cup crumbled cotija cheese

Ancho-cado Dip

  • 1 large avocado, skin and pit removed
  • ¼ teaspoon cayenne
  • 1/8 teaspoon salt
  • 1/3 cup mayonnaise
  • 1/3 cup Mexican crema
  • 2 teaspoons ancho chili powder
  • 6 cups vegetable oil
  • 3 cups panko breadcrumbs
  • ½ cup cilantro, chopped
  • 1 lime, cut into wedges


  1. Peel and cut potatoes into ½ inch cubes and add to a large pot. Cover with cold water and bring to a boil over medium-high heat. Season the water with 2 teaspoons of the salt, and cook until fork tender, about 10-15 minutes. Drain the potatoes and return them to hot pot to dry.
  2. While the potatoes are cooking, grill the corn and jalapeno. Heat a large grill pan over high heat. Brush the oil all over the corn and jalapeno, place on the hot grill pan, and cook turning frequently until charred on all sides. This will take about 8-10 minutes. Set aside until cool enough to handle.
  3. In a large bowl, scrape the corn kernels off of the cob with a sharp knife and using the back of the knife, scrape all the corn milk into the bowl as well. Remove the stem and seeds from the jalapeno, dice it and add it to the corn. Add the cilantro, cheese, eggs, flour, pepper, garlic powder, crema, cotija and remaining 2 ½ teaspoons of salt. Stir until the mixture is evenly combined. Add the potatoes and stir, slightly mashing, until the mixture is evenly blended. Place in the refrigerator to cool for at least 30 minutes.
  4. While the potato mixture is chilling, make the dip. Add the avocado, cayenne, salt, mayonnaise, crema and chili powder to a small food processor. Blend until smooth and set in the refrigerator until ready to serve.
  5. Heat the oil to 375 °F in a large, high sided pot over medium-high heat, fitted with a candy thermometer.
  6. While the oil is heating, use a small cookie scoop to spoon 2 Tablespoons of the potato mixture out. Roll into panko until well coated on all sides. Working in batches, fry for 3-5 minutes, until deeply golden brown and crisp. Remove poppers from the oil and place on a large paper towel lined cookie sheet to drain.
  7. Place the poppers on a serving platter, sprinkle with cilantro and serve with lime wedges and dip.


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Recipe By: Lauren Wyler

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