Elevate your potato salad game with our Mexican Street Corn Potato Salad recipe, a vibrant and flavorful dish inspired by the beloved flavors of Mexican street corn. Featuring tender potatoes, charred corn kernels, zesty lime juice, and a medley of spices, this salad is a delightful fusion of textures and tastes that’s perfect for summer barbecues, picnics, or any occasion. Let’s dive into the details!
Ingredients:
- 5 large potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup cooked corn kernels (fresh, canned, or frozen)
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 1 jalapeño, seeded and finely chopped (optional)
Instructions:
- Prepare the Potatoes:
- Peel and dice the potatoes into bite-sized pieces. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, then drain and set aside to cool slightly.
- Char the Corn:
- In a skillet over medium-high heat, add the olive oil. Add the cooked corn kernels and cook, stirring occasionally, until they are lightly charred, about 5-7 minutes. Remove from heat and let cool.
- Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth and well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked potatoes, charred corn kernels, chopped red onion, chopped cilantro, crumbled cotija cheese, and jalapeño (if using).
- Pour the dressing over the potato mixture and gently toss until everything is evenly coated with the dressing.
- Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final toss and adjust the seasoning with salt and pepper if needed.
- Garnish and Enjoy:
- Garnish the Mexican Street Corn Potato Salad with additional chopped cilantro and crumbled cotija cheese for an extra burst of flavor and freshness.
- Serve chilled and enjoy as a side dish or a satisfying main course!
Cook’s Tips and Variations:
- Grilled Potatoes: For added smokiness, grill the diced potatoes instead of boiling them before assembling the salad.
- Avocado Addition: For a creamy twist, add diced avocado to the salad just before serving.
- Vegan Option: Substitute vegan mayonnaise and sour cream for a dairy-free and vegan-friendly version of this dish.
FAQs (Frequently Asked Questions):
Q: Can I make this salad ahead of time? A: Yes, you can prepare the salad up to a day in advance. Keep it refrigerated until ready to serve and give it a good toss before serving.
Q: Can I use frozen corn for this recipe? A: Absolutely! Thaw the frozen corn kernels before charring them in the skillet for the best results.
Q: What can I serve with Mexican Street Corn Potato Salad? A: This salad pairs well with grilled meats such as carne asada, grilled chicken, or shrimp. It also makes a delicious accompaniment to tacos, enchiladas, or quesadillas.
Q: Can I adjust the spice level of this dish? A: Yes, feel free to adjust the amount of chili powder and jalapeño according to your preference for heat.
Conclusion:
Treat your taste buds to a fiesta of flavors with our Mexican Street Corn Potato Salad, a vibrant and satisfying dish that’s perfect for any occasion. Whether enjoyed as a side dish at a summer barbecue or as a main course for a light lunch, this salad is sure to impress with its bold flavors and fresh ingredients. So fire up the grill, gather your ingredients, and get ready to delight your senses with Mexican Street Corn Potato Salad!
