Mexican Street Corn Potato Salad

 

Mexican Street Corn Potato Salad

Ingredients:

4 large potatoes, peeled and cubed

2 cups corn kernels (fresh, frozen, or grilled)

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 cup fresh cilantro, chopped

1/4 cup crumbled cotija cheese

1 tablespoon hot sauce (optional)

Directions:

Cook Potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender. Drain and let cool.

Cook Corn: If using fresh or frozen corn, cook the kernels in a skillet over medium heat until lightly browned. If using grilled corn, cut the kernels off the cob. Set aside.

Prepare Dressing: In a bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt.

Assemble Salad: In a large bowl, combine the cooked potatoes, corn, and cilantro. Add the dressing and toss until well coated.

Finish and Serve: Top with crumbled cotija cheese and drizzle with hot sauce (optional). Serve chilled.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Kcal: 290 kcal | Servings: 6 servings