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Mexican Street Corn Potato Salad

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Mexican Street Corn Potato Salad is a vibrant fusion of classic potato salad and Elote, featuring tender potatoes, roasted corn, a creamy lime dressing, cotija cheese, and bold Mexican spices. It’s a perfect side dish for BBQs, potlucks, or festive meals.

Ingredients

  • 2 pounds Russet or Yukon Gold potatoes
  • 2 cups corn (fresh, frozen, or canned)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup chopped green onions or red onions (optional)
  • 1 jalapeño, finely diced (optional)

Instructions

  1. Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly, then cut into bite-sized pieces.
  2. Char the corn in a hot skillet or on a grill until lightly blackened. Let cool.
  3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper.
  4. Add the warm potatoes and charred corn to the bowl and toss gently to coat.
  5. Stir in chopped cilantro, cotija cheese, and optional jalapeño or onions.
  6. Taste and adjust seasoning as needed.
  7. Serve immediately at room temperature or chill slightly before serving.

Notes

  • Let potatoes and corn cool slightly before adding dressing to prevent it from becoming watery.
  • For added smokiness, grill both corn and potatoes before mixing.
  • Feta or queso fresco can be used in place of cotija.
  • Adjust heat by adding more or less jalapeño or chili powder.
  • Can be made ahead—flavor improves after chilling for a few hours.

Nutrition

Find it online: https://thefamilycooking.com/mexican-street-corn-potato-salad/