Mexican Street Corn Potato Salad
Mexican Street Corn Potato Salad is a vibrant and flavorful twist on the classic dish, perfect for summer BBQs, picnics, and festive gatherings. This delightful salad combines creamy, tender potatoes with roasted corn and a zesty chili-lime dressing, delivering a burst of bold flavors in every bite. Topped with crumbled cotija cheese and fresh herbs, this dish is as visually appealing as it is delicious. Easy to prepare and ready to impress your guests, this Mexican Street Corn Potato Salad will quickly become a favorite at any gathering.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds baby potatoes
- 2 cups corn kernels (fresh or frozen)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled cotija cheese or feta as a substitute
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- Cook the baby potatoes in salted water until fork-tender (10-12 minutes). Drain and let cool.
- In a skillet, char the corn kernels until lightly browned.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Add the cooled potatoes and corn to the dressing along with crumbled cheese and herbs; toss gently until evenly coated.
- Chill for at least 30 minutes before serving for enhanced flavor.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://cookingwithmia.com/mexican-street-corn-potato-salad/