Description
Add a zesty twist to your traditional potato salad with this Mexican Street Corn Potato Salad. This vibrant and flavorful dish combines the creamy goodness of potato salad with the bold flavors of Mexican street corn, making it perfect for picnics, barbecues, or any gathering.
Ingredients
2 lbs baby potatoes, halved
2 cups corn kernels (fresh, canned, or frozen)
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
Salt and pepper to taste
Instructions
Cook the potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 10-15 minutes. Drain and allow to cool slightly.
Prepare the corn: If using fresh corn, grill or sauté the kernels until slightly charred. If using canned or frozen corn, drain and sauté until slightly charred.
Make the dressing: In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, and cayenne pepper. Mix until smooth and well combined.
Assemble the salad: Add the cooked potatoes and charred corn to the dressing mixture. Toss gently to coat the vegetables evenly with the dressing.
Add the toppings: Fold in the crumbled Cotija cheese, chopped cilantro, and green onions. Season with salt and pepper to taste.
Chill and serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled, garnished with additional cilantro and Cotija cheese if desired.
Prep Time: 20 minutes
Cook Time: 15 minutes
Notes
Mexican Street Corn Potato Salad is a delightful and unique dish that brings a burst of flavor to any meal. Perfect for summer gatherings, this salad is sure to impress with its creamy texture and vibrant taste.