Mexican Street Corn Potato Salad
Ingredients:
2 lbs baby potatoes, diced
1 tablespoon olive oil
1 cup frozen corn kernels (or fresh grilled corn)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled cotija cheese
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons fresh cilantro, chopped
1/4 cup green onions, sliced
Directions:
Cook Potatoes: In a large pot, bring water to a boil. Add diced baby potatoes and cook until tender, about 12-15 minutes. Drain and set aside to cool.
Grill Corn (if using fresh): While potatoes are cooling, grill the corn (or use frozen corn) until lightly charred. Let it cool, then cut the kernels off the cob.
Make Dressing: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix well until smooth.
Combine Salad: In a large mixing bowl, toss together the cooked potatoes, grilled corn, cotija cheese, and green onions.
Add Dressing & Cilantro: Pour the dressing over the potato and corn mixture, stirring to coat everything evenly. Garnish with fresh cilantro.
Chill & Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: 280 kcal per serving | Servings: 6 servings