Description
Zesty Mexican street corn potato salad brings summer flavors to classic picnic fare. Creamy potatoes, charred corn, and tangy lime dressing create a crowd-pleasing side dish you’ll crave at backyard gatherings.
Ingredients
Scale
- 2 lbs (907 g) russet potatoes, peeled and chopped into ½-inch pieces
- 6 large ears of corn, kernels removed
- 6 hard-boiled eggs, chopped small (optional)
- 1 cup mayonnaise
- ¼ cup (28 g) cotija cheese, crumbled
- 2 tbsps (30 ml) fresh cilantro or parsley, chopped small
- ¼ cup (40 g) red onion, finely chopped
- 2–3 tbsps (30–45 ml) fresh lime juice (about 1 large lime)
- 1–3 tbsps Cholula hot sauce
- ¼ cup (60 ml) chicken or vegetable stock
- 2 tsps kosher salt (for boiling potatoes)
- 1 tsp kosher salt (adjust to taste)
- 1 tsp sugar (adjust according to taste)
- 1 tsp freshly ground black pepper
- ¼ tsp ground red chili powder
Instructions
- Potato Preparation: Submerge whole potatoes in salted water, bringing to a vigorous boil. Cook until fork-tender yet slightly firm, approximately 10-12 minutes, then drain and cool to room temperature.
- Flavor Base Creation: Whisk mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and black pepper in a large saucepan until smooth and integrated. Add corn kernels and warm over medium heat, stirring periodically.
- Mixing Ingredients: Transfer cooled potatoes to a spacious mixing bowl, incorporating optional hard-boiled eggs. Gently fold warm corn mixture over potatoes, ensuring thorough coating without fragmenting the potatoes.
- Final Assembly: Integrate finely diced red onion, crumbled cotija cheese, and chopped cilantro into the salad, stirring carefully to distribute ingredients evenly. Season to taste with additional spices if desired.
- Serving Recommendation: Enjoy immediately while warm or chill for 1-2 hours to allow flavors to develop. Garnish with extra cilantro or a light dusting of chili powder before serving.
Notes
- Potato Perfection: Boil potatoes until fork-tender but not mushy, ensuring they hold their shape for the ideal salad texture.
- Flavor Fusion: Warm the corn mixture before adding to potatoes to enhance the depth of seasonings and create a more cohesive taste profile.
- Cheese Secret: Use fresh cotija cheese for authentic Mexican street corn flavor; crumble it just before mixing to maintain its crumbly texture.
- Chill or Serve: The salad tastes best either slightly warm or well-chilled, allowing the flavors to develop and merge completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 90 mg