Mexican Street Corn Potato Salad
Ingredients:
2 lbs potatoes (Yukon Gold or red potatoes work best), peeled and cubed
3 ears of corn, husked (or 2 cups frozen corn kernels)
1 tablespoon olive oil
½ cup mayonnaise
½ cup sour cream
1 tablespoon lime juice (freshly squeezed)
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon smoked paprika
1 cup cotija cheese (or feta), crumbled
2 garlic cloves, minced
¼ cup fresh cilantro, chopped
2-3 green onions, chopped
Salt and pepper, to taste
Chili lime seasoning, for garnish (optional)
Extra lime wedges, for serving
Instructions:
Step 1: Cook the Potatoes
Bring a large pot of salted water to a boil.
Add the cubed potatoes and cook for about 10-12 minutes or until tender but not mushy.
Drain the potatoes and set them aside to cool.
Step 2: Grill or Cook the Corn
If using fresh corn, brush the corn on the cob with olive oil and grill them over medium-high heat for about 10 minutes, turning occasionally, until charred and cooked. You can also roast the corn on the stovetop in a skillet.
Once the corn is cooked and charred, cut the kernels off the cob. If using frozen corn, cook it in a skillet with olive oil until slightly charred.
Step 3: Prepare the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, and garlic.
Season with salt and pepper to taste.
Step 4: Assemble the Salad
In the same large bowl with the dressing, add the cooled potatoes, charred corn, cotija cheese, cilantro, and green onions.
Gently toss everything together until well combined and the potatoes are coated with the creamy dressing.
Step 5: Garnish and Serve
Sprinkle the salad with extra cotija cheese, chili lime seasoning (optional), and fresh cilantro.
Serve with lime wedges on the side for an extra burst of citrus.