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Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad
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Mexican Street Corn Potato Salad is a vibrant and flavorful side dish that combines creamy potatoes with smoky, tangy spices and the zest of classic Mexican street corn. Ideal for barbecues, family dinners, or as a refreshing twist on traditional potato salad, this dish offers a creamy yet tangy dressing balanced with fresh herbs and a spicy kick, perfect for any occasion.

Ingredients

Scale

Potatoes and Corn

  • 2 pounds Yukon Gold or red potatoes, boiled and chopped into bite-sized pieces
  • 3 cups fresh or grilled corn kernels (from about 3–4 ears of corn)

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt, to taste (about 1/2 teaspoon)

Add-ins and Garnishes

  • 1/2 cup fresh cilantro, chopped
  • 3 green onions, chopped
  • 1/2 cup cotija cheese, crumbled
  • Extra chili powder or smoked paprika, for dusting
  • Lime wedges, for serving (optional)

Instructions

  1. Cook and Prep the Potatoes: Boil the potatoes in salted water for 10-12 minutes until tender but still firm. Drain and let them cool slightly, then chop into bite-sized pieces to maintain texture.
  2. Prepare the Corn: Cook fresh corn by boiling or grilling for extra smoky flavor. Once cooked, carefully cut kernels off the cob with a sharp knife and set aside.
  3. Make the Creamy Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, and salt until smooth and creamy.
  4. Toss Together Salad Ingredients: In a large bowl, combine the chopped potatoes, corn kernels, green onions, and chopped cilantro. Pour the creamy dressing over the mixture and gently fold to evenly coat, being careful not to mash the potatoes.
  5. Add the Finishing Touches: Sprinkle crumbled cotija cheese over the top and dust with extra chili powder or smoked paprika. Garnish with additional lime wedges and cilantro if desired before serving.

Notes

  • Choose Yukon Gold or red potatoes for their creamy texture and ability to hold shape.
  • Gently fold the dressing into the potatoes to avoid mushy salad.
  • Grill the corn to add smoky, authentic Mexican street corn flavor.
  • Chill the salad before serving to allow flavors to meld and intensify.
  • Use fresh lime juice instead of bottled for brighter, zestier flavor.

Nutrition

Keywords: Mexican street corn, potato salad, side dish, creamy, tangy, smoky, gluten free

Find it online: https://tastebudtrek.com/mexican-street-corn-potato-salad/