Mexican Street Corn Potato Salad
A creamy and vibrant salad that marries the beloved flavors of Mexican street corn with the comforting heartiness of potato salad. This dish combines bold flavors with refreshing crunch from corn and potatoes, topped with cotija cheese, cilantro, lime juice, and chili powder.
Ingredients
- 2 pounds Yukon Gold potatoes diced
- 2 cups corn kernels frozen or fresh
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese crbled
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- salt and pepper to taste
Instructions
- Cook the Potatoes by placing the diced Yukon Gold potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil, then reduce to a simmer. Cook for about 10-15 minutes, or until the potatoes are tender. Drain and let cool.
- Prepare the Corn: If you're using frozen corn, cook it according to package instructions. If using fresh corn, grill the corn on the cob for that authentic street corn flavor, then carefully slice the kernels off the cob when cool.
- Make the Dressing by whisking together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a large mixing bowl until smooth and creamy.
- Combine Ingredients by adding the cooled potatoes, corn, cotija cheese, and chopped cilantro to the mixing bowl with the dressing. Gently fold everything together until well combined.
- Taste your salad and adjust seasoning as needed. You may want to add more lime juice, salt, or chili powder for flavor.
- Chill and Serve by covering the salad and refrigerating for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!