Mexican Street Corn Potato Salad
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 lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup fresh cilantro, chopped
1/4 cup crumbled cotija cheese
1 tablespoon hot sauce (optional)
Directions:
Cook Potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender. Drain and let cool.
Cook Corn: If using fresh or frozen corn, cook the kernels in a skillet over medium heat until lightly browned. If using grilled corn, cut the kernels off the cob. Set aside.
Prepare Dressing: In a bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt.
Assemble Salad: In a large bowl, combine the cooked potatoes, corn, and cilantro. Add the dressing and toss until well coated.
Finish and Serve: Top with crumbled cotija cheese and drizzle with hot sauce (optional). Serve chilled.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: 290 kcal | Servings: 6 servings