Mexican Street Corn Potato Salad
Ingredients:
2 lbs baby potatoes (red or gold), halved
1 ½ cups corn kernels (fresh, canned, or frozen)
½ cup mayonnaise
¼ cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ cup cotija cheese, crumbled (or feta)
3 tablespoons fresh cilantro, chopped
2 green onions, sliced
1 jalapeño, finely diced (optional for heat)
Salt and pepper, to taste
Directions:
Cook the Potatoes:
Bring a large pot of salted water to a boil. Add the halved potatoes and cook until tender, about 12-15 minutes. Drain and let them cool slightly.
Prepare the Corn:
If using fresh corn, char the corn on a grill or in a hot skillet for a smoky flavor. If using canned or frozen corn, you can briefly sauté it in a skillet until heated through and slightly charred.
Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, and a pinch of salt and pepper. Adjust seasoning as needed.
Assemble the Salad:
In a large bowl, combine the cooked potatoes, corn, green onions, jalapeño (if using), and cilantro. Pour the dressing over the mixture and toss gently to coat.
Add the Cheese:
Fold in the crumbled cotija or feta cheese into the salad, reserving a bit for garnish.
Chill and Serve:
Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Before serving, sprinkle with more cotija cheese, extra cilantro, and a dash of chili powder for garnish.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Servings: 6 servings