Mexican Street Corn Potato Salad

This Mexican Street Corn Potato Salad combines the rich, tangy flavors of classic street corn with the heartiness of tender red potatoes. Perfect for summer barbecues, picnics, or family gatherings, this salad brings together creamy, zesty, and slightly spicy elements that will make it the star side dish at any event.

A Flavorful Fusion of Mexican Street Corn and Potato Salad

By blending charred corn kernels, fresh cilantro, and cotija cheese with tender potatoes, this salad delivers a burst of flavor in every bite. The lime juice, chili powder, and jalapeño add a bright, zesty kick that pairs perfectly with the creamy dressing. Whether served chilled or at room temperature, it’s a crowd-pleasing dish that’s sure to impress.

• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Chill time: 30 minutes
• Serving: 6-8 people
• Equipment: Large pot, skillet, large mixing bowl

Recipe Title: Mexican Street Corn Potato Salad

Ingredients:

• 2 pounds small red potatoes, quartered and boiled until tender
• 3 ears of corn, kernels removed (or 2 cups frozen corn kernels, thawed)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cilantro, finely chopped
• 1/4 cup green onions, chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 cup cotija cheese, crumbled
• Salt and pepper to taste

Directions:

1. Char the Corn: If using fresh corn, heat a skillet over medium-high heat and cook the corn kernels until charred and golden, about 5-7 minutes. Set aside to cool. If using frozen corn, thaw and drain well.
2. Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, cilantro, green onions, chopped jalapeño, lime juice, chili powder, and smoked paprika. This creates the creamy, zesty dressing for the salad.
3. Toss the Potatoes and Corn: Add the cooked, slightly cooled potatoes and charred corn to the dressing. Toss gently to coat the ingredients evenly in the flavorful dressing.
4. Add the Cheese: Stir in the crumbled cotija cheese, being careful to keep the potatoes intact. Season with salt and pepper to taste.
5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving, allowing the flavors to meld. Serve chilled or at room temperature for a fresh, zesty side dish.

A Bold and Creamy Side Dish

This Mexican Street Corn Potato Salad brings a unique fusion of flavors that will elevate any meal. With its creamy dressing, zesty lime, and slight heat from the jalapeño, this salad is perfect as a side dish for grilled meats or as a star dish at your next potluck. The blend of cotija cheese, corn, and potatoes creates a flavorful, satisfying salad that everyone will love!