Description
This creamy, tangy, and slightly spicy Mexican Street Corn Potato Salad is the perfect fusion of two comfort food classics. Featuring tender potatoes, sweet corn, and a zesty lime-mayo dressing, this dish is ideal for picnics, potlucks, or any gathering where bold flavors shine.
Ingredients
- Potatoes: 2 pounds (Yukon Gold or red), peeled and cubed
- Sweet Corn: 1 cup (grilled or canned, drained)
- Mayonnaise: ¾ cup
- Lime Juice: 2 medium limes (about ¼ cup)
- Cotija Cheese: ½ cup, crumbled
- Fresh Cilantro: ¼ cup, finely chopped
- Seasonings: 1 tsp garlic powder, ½ tsp chili powder, salt, and pepper to taste
Instructions
- Boil the Potatoes:
- Place cubed potatoes in a large pot with salted cold water.
- Bring to a boil, reduce heat, and simmer for 15-20 minutes or until fork-tender.
- Drain and allow to cool completely.
- Prepare the Dressing:
- In a bowl, whisk together mayonnaise, lime juice, garlic powder, chili powder, salt, and pepper until smooth.
- Combine Ingredients:
- In a large mixing bowl, combine cooled potatoes, sweet corn, Cotija cheese, and cilantro.
- Pour the dressing over the mixture and gently toss to coat evenly.
- Chill and Serve:
- Refrigerate the salad for at least 1 hour to let the flavors meld.
- Garnish with extra cilantro and Cotija cheese before serving, if desired.
Notes
- Make Ahead: This salad tastes even better the next day, so prepare it in advance for maximum flavor.
- Customizations: Add diced jalapeños for heat or substitute Cotija with feta if unavailable.
- Gluten-Free Option: The recipe is naturally gluten-free!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 240
- Sodium: 220mg
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g