Served this the other day at a party and it was a total hit!
This Mexican Street Corn Potato Salad is a vibrant and flavorful twist on a classic summer dish. It combines the beloved flavors of elote, or Mexican street corn, with the comforting goodness of potato salad. Tender potatoes mingle with sweet corn, tangy lime juice, and creamy mayonnaise, creating a dish that’s both refreshing and satisfying. Get ready to elevate your next picnic or barbecue with this zesty and addictive salad!
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes, peeled and diced | 5 large |
| Olive oil | 1 tablespoon |
| Salt and pepper | To taste |
| Mayonnaise | 1/2 cup |
| Sour cream | 1/4 cup |
| Lime juice | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Corn kernels, cooked | 1 cup |
| Red onion, finely chopped | 1/2 cup |
| Cilantro, chopped | 1/2 cup |
| Cotija cheese, crumbled | 1/4 cup |
| Jalapeño, seeded and finely chopped (optional) | 1 |
Instructions:
-
Prepare the Potatoes:
- Peel and dice potatoes.
- Boil in salted water until tender.
- Drain and let cool.
-
Char the Corn:
- Heat olive oil in a skillet.
- Add corn kernels and cook until charred.
- Remove from heat and let cool.
-
Make the Dressing:
- Whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika.
-
Assemble the Salad:
- Combine potatoes, corn, red onion, cilantro, cotija cheese, and jalapeño (if using) in a bowl.
- Pour dressing over the mixture and toss to coat.
-
Chill and Serve:
- Refrigerate for at least 1 hour.
- Serve chilled, garnished with additional cilantro and cotija cheese.
