Description
This Mexican Street Corn Potato Salad is a perfect blend of zesty, creamy, and savory flavors. Combining the iconic flavors of Mexican street corn with the heartiness of potatoes, it’s a delightful dish that’s perfect for barbecues, potlucks, or any time you need a colorful, delicious side.
Ingredients
Scale
For the Salad:
- 2 lbs small potatoes (such as Yukon gold or red potatoes), halved or quartered
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For Garnish:
- Additional crumbled cotija cheese
- Chopped fresh cilantro
- Lime wedges
Instructions
- Cook the Potatoes:
- Bring a large pot of salted water to a boil.
- Add the halved or quartered potatoes and cook until tender, about 10-12 minutes.
- Drain and let cool slightly.
- Grill the Corn:
- While the potatoes are cooking, preheat a grill or grill pan over medium-high heat.
- Grill the corn until lightly charred on all sides, about 8-10 minutes.
- Remove from the grill and let cool slightly.
- Once cool enough to handle, cut the kernels off the cobs and transfer to a large mixing bowl.
- Combine the Ingredients:
- Add the cooked potatoes to the bowl with the grilled corn.
- Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, chili powder, and smoked paprika until well combined.
- Mix the Salad:
- Pour the dressing over the potato and corn mixture.
- Gently toss until everything is evenly coated.
- Season with salt and pepper to taste.
- Serve:
- Transfer the salad to a serving dish and garnish with additional crumbled cotija cheese, chopped cilantro, and lime wedges.
- Serve chilled or at room temperature.
Notes
- Feel free to add diced jalapeños for an extra kick.
- You can use frozen or canned corn in place of grilled corn kernels.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil
- Cuisine: Mexican
Nutrition
- Calories: 210
- Fat: 12g
- Carbohydrates: 22g
- Protein: 3g