Mexican Street Corn Potato Salad
Craving a delicious twist on classic potato salad? This Mexican Street Corn Potato Salad is loaded with bold flavors from charred corn, creamy mayo, zesty lime, cotija cheese, and smoky spices. It’s the perfect summer BBQ side, potluck favorite, or easy weeknight dinner companion.
Ingredients:
4 large potatoes, peeled and cubed
2 cups corn kernels (fresh, frozen, or grilled)
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija cheese
1 tablespoon hot sauce (optional, for extra kick!)
Instructions:
1. Cook the Potatoes:
Place cubed potatoes in a large pot, cover with water, and bring to a boil. Cook for 10–12 minutes or until fork-tender. Drain and let cool completely.
2. Prepare the Corn:
If using fresh or frozen corn, sauté in a skillet over medium heat until lightly charred. For grilled corn on the cob, slice off the kernels. Set aside.
3. Make the Dressing:
In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt until smooth.
4. Assemble the Salad:
In a large serving bowl, combine the cooled potatoes, charred corn, and chopped cilantro. Pour the dressing over and toss gently to coat.
5. Garnish and Serve:
Sprinkle crumbled cotija cheese on top and add a drizzle of hot sauce if desired. Chill for 30 minutes before serving for best flavor.
Quick Details:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: ~290 kcal per serving
Mexican Street Corn, Potato Salad, Corn Potato Salad
