Are you looking for a tasty dish to bring to your next picnic or family gathering? This Mexican Street Corn Potato Salad is the perfect choice! It combines hearty potatoes with sweet corn and zesty flavors, making it a refreshing side dish that everyone will love.
Why Make This Recipe
This salad is not only delicious but also easy to make. It’s great for summer barbecues, potlucks, or just as a side dish for dinner. The combination of creamy dressing and fresh ingredients adds a vibrant touch to your table, and trust me, it’s a crowd-pleaser! Plus, you can prepare it ahead of time, allowing the flavors to blend perfectly.
How to Make Mexican Street Corn Potato Salad
Ingredients
- 2 pounds small red potatoes, quartered and boiled until tender
- 3 ears of corn, kernels removed (or 2 cups frozen corn kernels, thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cilantro, finely chopped
- 1/4 cup green onions, chopped
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 cup cotija cheese, crumbled
- Salt and pepper to taste
Directions
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If you’re using fresh corn, grill the corn kernels in a skillet over medium-high heat until they become charred and golden, about 5-7 minutes. Once done, set them aside to cool.
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In a large bowl, mix together the mayonnaise, sour cream, chopped cilantro, green onions, jalapeño, lime juice, chili powder, and smoked paprika. Stir well to create a creamy dressing.
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Add the cooked and slightly cooled quartered potatoes and charred corn to the bowl. Toss everything together so the potatoes are nicely coated with the dressing.
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Gently fold in the crumbled cotija cheese, and season with salt and pepper to taste.
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For the best flavor, refrigerate the salad for at least 30 minutes before serving. This allows all the flavors to blend beautifully.
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Serve the salad chilled or at room temperature as a flavorful side dish that brings a taste of Mexico to your table!
How to Serve Mexican Street Corn Potato Salad
You can serve this salad in a large bowl, garnished with extra cilantro or cotija cheese on top. It’s perfect next to grilled meats, at potlucks, or as part of a buffet spread. Don’t forget to have extra lime wedges on hand for refreshing flavor!
How to Store Mexican Street Corn Potato Salad
Store any leftovers in an airtight container in the refrigerator. For best taste, enjoy it within 3 days. Just give it a good stir before serving again!
Tips to Make Mexican Street Corn Potato Salad
- Make sure to let the salad chill for at least 30 minutes; this really helps the flavors meld together.
- Feel free to adjust the heat by adding more or less jalapeño, depending on your spice preference.
- Use fresh herbs if you can; they add a bright and fresh flavor to the dish!
Variation
You can add other veggies like diced bell peppers or even black beans for extra protein. This salad is quite versatile!
FAQs
Q: Can I use canned corn instead of fresh?
A: Yes, you can use canned or frozen corn if fresh corn is not available. Just make sure to drain it well before adding.
Q: Is this salad okay to make a day ahead?
A: Absolutely! Making it a day ahead can actually improve the flavor as it has more time to meld.
Q: Can I make this salad vegan?
A: Yes, just replace the mayonnaise and sour cream with vegan alternatives and skip the cotija cheese or use a vegan cheese option!
Enjoy making this Mexican Street Corn Potato Salad and watch everyone fall in love with its bold flavors!