Hello, food lovers! Are you looking for a dish that combines the bold flavors of Mexican street corn with the hearty comfort of potatoes? This Mexican Street Corn Potato Salad is your answer! Packed with charred corn, creamy dressing, and tangy cotija cheese, this vibrant side dish will elevate your next meal or gathering. Let’s dive into this flavor-packed recipe and discover how easy it is to prepare.
Introduction
Mexican Street Corn Potato Salad is a delightful fusion of two beloved dishes: Mexican street corn (elote) and classic potato salad. This dish takes the smoky, spicy, and tangy flavors of street corn and marries them with creamy potatoes for a unique, crowd-pleasing side. Perfect for summer barbecues, picnics, or as a complement to any Mexican-inspired meal, this salad is as colorful as it is delicious. Plus, it’s easy to customize to suit your taste buds. Whether served chilled or at room temperature, it’s guaranteed to be a hit.
Ingredients
For the Salad
- 2 lbs small potatoes (such as Yukon Gold or red potatoes), halved or quartered
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For Garnish
- Additional crumbled cotija cheese
- Chopped fresh cilantro
- Lime wedges
How to Make Mexican Street Corn Potato Salad
Step 1: Cook the Potatoes Bring a large pot of salted water to a boil. Add the halved or quartered potatoes and cook them until tender, about 10-12 minutes. You can test for doneness by piercing a potato with a fork; it should slide in easily. Drain the potatoes and set them aside to cool slightly.
Step 2: Grill the Corn While the potatoes are cooking, preheat a grill or grill pan over medium-high heat. Place the husked corn on the grill and cook, turning occasionally, until it is lightly charred on all sides. This should take about 8-10 minutes. Once done, remove the corn from the grill and let it cool slightly.
Step 3: Remove Corn Kernels Once the corn has cooled enough to handle, use a sharp knife to cut the kernels off the cobs. Be sure to collect all the kernels by holding the cob upright in a large bowl and cutting downward.
Step 4: Prepare the Dressing In a small mixing bowl, whisk together mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, chili powder, and smoked paprika. Mix until smooth and well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 5: Combine Ingredients In a large mixing bowl, add the cooked potatoes and grilled corn kernels. Pour the prepared dressing over the top. Gently toss everything together until the potatoes and corn are evenly coated in the creamy, flavorful dressing.
Step 6: Adjust Seasoning Taste the salad and add more salt, pepper, or lime juice to suit your preference.
Step 7: Garnish and Serve Transfer the salad to a serving dish. Garnish with additional crumbled cotija cheese, chopped fresh cilantro, and lime wedges for an extra pop of flavor and color. Serve chilled or at room temperature for the best flavor.
Helpful Tips
- Charred Corn Flavor: If you don’t have access to a grill, you can achieve a smoky, charred flavor by using a cast-iron skillet or broiler. Simply roast the corn in a dry skillet or under the broiler until lightly blackened.
- Potato Consistency: Use waxy potatoes like Yukon Gold or red potatoes as they hold their shape better after boiling and mixing.
- Make-Ahead Option: This salad can be made up to a day in advance. Store it covered in the refrigerator and add the garnishes just before serving to keep them fresh.
Cooking Tips
- Balance of Creaminess and Flavor: For a lighter version, swap out some of the mayonnaise with Greek yogurt. This adds tanginess and reduces fat while keeping the salad creamy.
- Cheese Options: If cotija cheese is unavailable, feta cheese is a good substitute. It offers a similar crumbly texture and tangy flavor.
- Add Heat: For those who love spice, consider adding diced jalapeños or a pinch of cayenne pepper to the dressing.
Serving Suggestions
This Mexican Street Corn Potato Salad pairs wonderfully with grilled meats like chicken, steak, or fish. It’s also a great addition to tacos, burritos, or quesadillas. Serve it at a summer barbecue alongside burgers and hot dogs, or include it as part of a festive Mexican-inspired meal. Garnish with lime wedges for an extra burst of zesty freshness.
Nutritional Information
This salad is packed with vibrant flavors and offers a range of nutritional benefits:
- Calories: 280
- Carbohydrates: 32g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 250mg
- Potassium: 620mg
- Fiber: 4g
- Sugar: 3g
- Vitamin A: 8%
- Vitamin C: 20%
- Calcium: 10%
- Iron: 6%
Storage and Leftovers
Refrigerate: Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Serve Again: If the salad has been refrigerated, allow it to sit at room temperature for about 15 minutes before serving to enhance the flavors.
Repurpose Leftovers: Use leftover salad as a filling for tacos or a topping for grilled chicken or fish.
Frequently Asked Questions (FAQs)
Can I use frozen corn instead of fresh corn? Yes, frozen corn can be used in a pinch. Simply thaw and roast it in a skillet or under a broiler for a charred flavor.
What can I substitute for cotija cheese? Feta cheese or Parmesan can be used as alternatives. Both offer a crumbly texture and tangy taste similar to cotija.
Can I make this salad dairy-free? Absolutely. Substitute the mayonnaise and sour cream with plant-based versions and use a dairy-free cheese alternative or omit the cheese entirely.
Is this salad suitable for vegetarians? Yes, as long as you use a vegetarian-friendly cotija cheese or substitute it with feta.
Can I add other ingredients? Of course! Avocado, diced bell peppers, or black beans can be added for extra texture and flavor.
Related Recipes
If you love this recipe, you might also enjoy these delicious options:
- Classic Mexican Street Corn (Elote)
- Creamy Potato Salad with Dill
- Grilled Corn and Avocado Salad
- Spicy Roasted Sweet Potato Salad
Conclusion
There you have it—the ultimate Mexican Street Corn Potato Salad recipe! Combining the smoky, tangy flavors of Mexican street corn with tender potatoes and a creamy, zesty dressing, this dish is a guaranteed hit. Whether served at a backyard barbecue or as a festive side dish, it’s sure to impress. Try it out, and let us know how you enjoyed it!