Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad is a flavorful twist on traditional potato salad, combining the creamy texture of potatoes with the vibrant, tangy flavors of Mexican street corn. The addition of spices, lime, and cheese makes this dish a perfect side for any BBQ, picnic, or family gathering. Whether served warm or chilled, it’s sure to become a crowd favorite.

Ingredients

2 pounds baby potatoes, halved
2 tablespoons olive oil
Salt and pepper to taste

For the Mexican Street Corn Mixture:
(Ingredients for this mixture are missing from the original recipe. Typically, you would need grilled corn, mayonnaise, sour cream, chili powder, lime juice, and cotija cheese. Let me know if you would like me to provide the specific ingredients for this part!)

Directions

1. Boil the baby potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and set aside.
2. In a large bowl, toss the boiled potatoes with olive oil, salt, and pepper until well-coated.
3. Prepare the Mexican street corn mixture and gently fold it into the potato salad, making sure the potatoes are evenly mixed.
4. Serve the salad warm or refrigerate for a chilled version. Enjoy!

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

1. Add Protein: You can add cooked chicken or bacon to make the dish heartier.
2. Spicy Kick: Add a chopped jalapeño or a sprinkle of hot sauce for an extra layer of heat.
3. Vegan Version: Replace the mayonnaise and sour cream with dairy-free versions, and omit the cotija cheese for a completely plant-based salad.
4. Grilled Corn: Use fresh grilled corn on the cob for a smoky flavor instead of canned or frozen corn.
5. Herbs: Garnish with freshly chopped cilantro for a fresh and aromatic finish.

Storage/Reheating

• Storage: Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave for 1-2 minutes, or serve chilled for a refreshing option.

10 FAQs

1. Can I use regular potatoes instead of baby potatoes? Yes, you can use larger potatoes, but be sure to cut them into smaller, bite-sized pieces for even cooking.
2. Can I make this salad ahead of time? Yes, this salad can be made ahead and refrigerated for up to 2 days. Just give it a good mix before serving.
3. What can I use if I don’t have cotija cheese? You can substitute cotija cheese with feta cheese, Parmesan, or even a shredded cheddar cheese for a different flavor.
4. How can I make the Mexican street corn mixture? Typically, you combine grilled or roasted corn with mayonnaise, sour cream, chili powder, lime juice, and cotija cheese.
5. Can I make this potato salad spicy? Yes, adding chili powder, cayenne pepper, or jalapeños will add a nice spicy kick to the salad.
6. Can I serve this warm or is it better chilled? This salad can be served both warm or chilled, depending on your preference.
7. How do I make the salad creamier? You can add more mayonnaise or sour cream to make the salad extra creamy. Alternatively, Greek yogurt works as a healthier substitute.
8. Can I use frozen corn instead of fresh? Yes, frozen corn works fine. Just be sure to cook it first and drain any excess liquid.
9. Can I add more vegetables? Yes, diced red onion, bell peppers, or even avocado can be added for more flavor and texture.
10. Is this salad gluten-free? Yes, as long as the ingredients for the Mexican street corn mixture are gluten-free, this potato salad is gluten-free.

Conclusion

Mexican Street Corn Potato Salad is a delicious, crowd-pleasing dish that’s perfect for any occasion. With its creamy texture, bold flavors, and the classic taste of Mexican street corn, it’s a unique twist on a classic favorite. Whether you’re serving it at a BBQ or bringing it to a potluck, this potato salad will surely be a hit!

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