Description
Zesty Mexican street corn potato salad blends creamy potatoes with grilled corn and tangy cotija cheese. Spicy cilantro-lime dressing and smoky chili powder elevate this summer side dish for summer gatherings with friends.
Ingredients
Scale
Main Ingredients:
- 6 large ears of corn, kernels removed
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 6 hard-boiled eggs, chopped small (optional)
Dairy and Cheese:
- 1 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
Seasonings and Flavor Enhancers:
- 2 teaspoons kosher salt (for boiling potatoes)
- 1 teaspoon kosher salt (adjust to taste)
- 1–3 tablespoons Cholula hot sauce
- 2–3 tablespoons fresh lime juice (about 1 large lime)
- 1/4 cup chicken or vegetable stock
- 1 teaspoon sugar (adjust according to taste)
- 1/4 teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro or parsley, chopped small
Instructions
- Submerge diced potatoes in a salted boiling water bath for approximately 10 minutes, ensuring they reach a tender consistency when pierced with a fork. Carefully drain and allow to cool completely at room temperature.
- Create a vibrant sauce by whisking together mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper in a large saucepan. Introduce corn kernels and gently warm over medium heat, stirring periodically until thoroughly heated.
- Transfer cooled potatoes into a spacious mixing vessel. If desired, incorporate chopped hard-boiled eggs for additional protein and texture. Cascade the warm corn mixture over potatoes, delicately folding to ensure uniform coating.
- Enhance the salad’s complexity by introducing finely diced red onion, crumbled cotija cheese, and freshly chopped cilantro or parsley. Gently integrate these elements to distribute flavors evenly.
- Present the salad either warm for immediate enjoyment or refrigerate for a minimum of 30 minutes to allow flavors to meld and develop a refreshing temperature. Garnish with extra cilantro or a sprinkle of chili powder before serving.
Notes
- Select waxy potatoes like Yukon Gold for the best texture and ability to hold their shape during boiling.
- Use fresh corn kernels for maximum flavor, but frozen corn works perfectly fine as a convenient alternative.
- Adjust hot sauce amount to control spice level, ensuring the dish suits different heat preferences.
- Crumble cotija cheese just before serving to maintain its crumbly texture and prevent clumping.
- If avoiding dairy, substitute cotija with nutritional yeast or vegan cheese for a similar tangy flavor profile.
- Prepare salad ahead of time and let flavors meld in the refrigerator for enhanced taste complexity.
- Consider roasting corn kernels briefly for added smoky depth before mixing into the potato salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 80 mg