Description
- This vibrant Mexican Street Corn Potato Salad combines creamy, tender potatoes with the bold flavors of Mexican street corn. With a delicious mix of tangy mayonnaise, zesty lime, and a touch of spice, this dish is the perfect side for any barbecue or summer gathering!
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup Mexican street corn mixture (can include: 2 cups corn kernels, 1 tablespoon mayonnaise, 1 tablespoon sour cream, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, juice of 1 lime, 1/4 cup chopped cilantro, 1/4 cup crumbled Cotija cheese)
Instructions
- Boil the baby potatoes until tender, about 10-15 minutes. Drain and set aside to cool slightly.
- In a large bowl, mix the cooked potatoes with olive oil, salt, and pepper.
- Prepare the Mexican street corn mixture by combining the corn kernels, mayonnaise, sour cream, chili powder, smoked paprika, lime juice, cilantro, and Cotija cheese in a separate bowl.
- Gently fold the Mexican street corn mixture into the potatoes until fully incorporated.
- Serve warm or chilled. Enjoy!
Notes
- You can grill the corn before adding it to the mixture for an extra smoky flavor.
- If you don’t have Cotija cheese, you can substitute with feta or Parmesan.
- This dish can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes