Mexican Street Corn Potato Salad
This Mexican Street Corn Potato Salad combines hearty potatoes with sweet corn and zesty flavors, making it a refreshing side dish perfect for picnics and gatherings.
Servings: 6 servings
Calories: 280kcal
Equipment
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pounds small red potatoes, quartered and boiled until tender
- 3 ears 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
Instructions
- If using fresh corn, grill the kernels in a skillet over medium-high heat until charred and golden, about 5-7 minutes. Set aside to cool.
- In a large bowl, mix together the mayonnaise, sour cream, chopped cilantro, green onions, jalapeño, lime juice, chili powder, and smoked paprika to create a creamy dressing.
- Add the cooked and slightly cooled quartered potatoes and charred corn to the bowl. Toss until the potatoes are well coated.
- Gently fold in the crumbled cotija cheese, and season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Serve chilled or at room temperature with extra cilantro or cotija cheese on top.
Notes
Let the salad chill for at least 30 minutes to enhance the flavors. Adjust the heat by adding more or less jalapeño. Fresh herbs add brightness to the dish.
Nutrition
Calories: 280kcal | Fat: 14g