Description
Creamy Mexican street corn potato salad blends zesty cilantro, spicy jalapeños, and tangy cotija cheese into a classic summer side dish. Cool potatoes and charred corn create a perfect balance of flavors you’ll crave at every backyard barbecue.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) baby potatoes
- 4 ears of corn, grilled and kernels removed
Cheese and Dairy:
- 1/2 cup (120 milliliters) crumbled cotija cheese
- 1/4 cup (60 milliliters) mayonnaise
- 1/4 cup (60 milliliters) sour cream
Seasonings and Herbs:
- 1/4 cup (60 milliliters) chopped cilantro
- 2 tablespoons (30 milliliters) lime juice
- 2 tablespoons (30 milliliters) olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Submerge baby potatoes in salted water and boil for 15-20 minutes until fork-tender, then slice into uniform bite-sized chunks.
- Create a vibrant dressing by whisking together creamy mayonnaise, tangy sour cream, finely chopped cilantro, crumbled cotija cheese, zesty chili powder, aromatic garlic powder, smoky paprika, freshly ground salt and pepper, bright lime juice, and smooth olive oil until thoroughly blended.
- Grill corn until lightly charred and caramelized, then carefully slice kernels away from the cob.
- Gently fold roasted corn kernels and prepared potato pieces into the creamy dressing, ensuring each morsel is evenly coated with the rich, seasoned mixture.
- Refrigerate the salad for a minimum of 60 minutes to allow flavors to meld and intensify, creating a cohesive and refreshing dish.
- Before serving, garnish with additional chopped cilantro and a sprinkle of cotija cheese for enhanced visual appeal and textural contrast.
Notes
- Swap mayonnaise with Greek yogurt for a lighter, tangier version that cuts down on calories without sacrificing creamy texture.
- Grill corn directly on the barbecue for smoky char marks that enhance the authentic Mexican street corn flavor profile.
- Make it vegan by using plant-based mayo, nutritional yeast instead of cotija cheese, and adding extra herbs like chopped green onions for depth.
- Prepare potatoes a day ahead and store in the refrigerator to let flavors meld and intensify, creating a more robust and delicious potato salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 247 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg