Corn and Potato Taquitos Recipe | Saveur

Ingredients

• 1¼ lb. Yukon Gold potatoes, peeled and cut into equal pieces
• Kosher salt
• 4 Tbsp. unsalted butter
• 1 Tbsp. finely grated lime zest
• 2 tsp. Tajín, plus more for serving
• 1 tsp. cornstarch or potato starch
• 3 cups fresh corn kernels (from about 5 ears), or frozen
• 1 cup shredded cheddar cheese
• Sixteen 6-in. corn tortillas (as fresh as possible)
• ¾ cup extra-virgin olive oil
• Mexican crema, for serving
• Crumbled cotija cheese or queso fresco, for serving
• ¼ cup packed finely chopped cilantro leaves, for serving
• 1 lime, cut into wedges, for serving (optional)