Why Make This Recipe
Mexican Street Corn Potato Salad combines the bright flavors of street corn with the comforting texture of potato salad. It’s a delicious and unique side dish perfect for summer barbecues, potlucks, or any gathering. The mix of creamy dressing, fresh cilantro, and tangy lime juice gives this dish a tasty twist that everyone will love.
How to Make Mexican Street Corn Potato Salad
Ingredients
- 2 lbs small potatoes (such as Yukon gold or red potatoes), halved or quartered
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
Directions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- While the potatoes are cooking, grill or boil the corn until tender. Once cooked, cut the kernels off the cob.
- In a large bowl, combine the cooled potatoes and corn.
- In a separate bowl, mix mayonnaise, sour cream, cilantro, lime juice, chili powder, salt, and pepper to taste.
- Pour the dressing over the potato and corn mixture and toss to coat.
- Sprinkle crumbled cotija cheese on top before serving.
- Chill in the refrigerator for 30 minutes before serving to allow flavors to meld.
How to Serve Mexican Street Corn Potato Salad
This salad can be served chilled or at room temperature. It makes an excellent side dish to grilled meats, tacos, or any festive meal. Consider serving it in a large bowl with a sprinkle of extra cotija cheese and cilantro on top for a vibrant presentation.
How to Store Mexican Street Corn Potato Salad
Store any leftovers in an airtight container in the refrigerator. This potato salad is best enjoyed within 3 days. If the salad gets too thick after chilling, you can add a little extra sour cream or mayonnaise to loosen it up before serving again.
Tips to Make Mexican Street Corn Potato Salad
- Make sure to cool the potatoes completely before mixing them with the dressing to prevent it from becoming runny.
- Feel free to add diced jalapeños for some added heat if you enjoy spicy food.
- For extra flavor, you can grill the potatoes lightly before boiling.
Variation
Try adding diced red onion or bell peppers to give the salad some crunch and extra flavor. You can also substitute feta cheese if cotija cheese is not available.
FAQs
1. Can I make this salad in advance?
Yes, you can prepare the salad a day ahead of time. Just be sure to keep it refrigerated until you’re ready to serve.
2. Is there a vegan version of this salad?
Certainly! You can replace mayonnaise and sour cream with vegan versions and use a plant-based cheese.
3. What type of potatoes work best for this recipe?
Small potatoes like Yukon gold or red potatoes are perfect because they are creamy and hold their shape well.
Mexican Street Corn Potato Salad
Ingredients
Method
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- While the potatoes are cooking, grill or boil the corn until tender. Once cooked, cut the kernels off the cob.
- In a large bowl, combine the cooled potatoes and corn.
- In a separate bowl, mix mayonnaise, sour cream, cilantro, lime juice, chili powder, salt, and pepper to taste.
- Pour the dressing over the potato and corn mixture and toss to coat.
- Sprinkle crumbled cotija cheese on top before serving.
- Chill in the refrigerator for 30 minutes before serving to allow flavors to meld.