• Step 1

  Make Cilantro-Lime Pesto: Add garlic, cilantro, toasted pumpkin seeds, olive oil, lime juice, and 1 1/2 tsp salt to food processor. Pulse on HIGH until well-combined. Set aside.

• Step 2

  Add potatoes and enough cold water to cover to stockpot. Simmer on MED about 20 min (don't boil), until potatoes are fork-tender. Drain.

• Step 3

  Lay potatoes flat on baking sheet to cool 10 min (still warm, not completely cooled).

• Step 4

  Combine red pepper, corn, onion, Tabasco, and remaining 3/4 tsp salt in large bowl. Fold in potatoes, pesto mixture, and lime zest.

1 lb frozen corn can be substituted for fresh corn. Blanch 30 sec and cool before use.

Note: When servings & ingredients are modified, nutrition & directions may vary.