Description
A creamy, smoky, and zesty twist on traditional potato salad, this Mexican Street Corn Potato Salad combines tender baby red potatoes with sweet corn, chili-lime mayo dressing, cotija cheese, and fresh cilantro. It’s perfect for summer cookouts, picnics, or as a vibrant side dish to any meal.
Ingredients
2 pounds baby red potatoes, halved or quartered
2 cups cooked corn kernels (fresh, canned, or frozen)
1/2 cup mayonnaise
1/4 cup sour cream
Juice of 1 lime
1 teaspoon chili powder (plus more for garnish)
1/2 teaspoon smoked paprika
1 clove garlic, minced
Salt and pepper, to taste
1/3 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
Instructions
- Place the potatoes in a large pot of salted water. Bring to a boil, reduce heat, and simmer for 12–15 minutes until fork-tender. Drain and let cool.
- Prepare the corn: grill for a charred flavor or use drained canned/frozen corn. Let cool.
- In a bowl, whisk together mayo, sour cream, lime juice, chili powder, paprika, and garlic. Season with salt and pepper.
- In a large bowl, toss the cooled potatoes and corn with the dressing.
- Fold in cotija cheese and cilantro, reserving some for garnish.
- Chill the salad for at least 30 minutes.
- Before serving, garnish with extra cheese, chili powder, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer