Hello, salad lovers! If you’re looking for a fresh twist on classic potato salad, this Mexican Street Corn Potato Salad is a must-try. With creamy potatoes, fresh corn, and a blend of bold spices, it’s a perfect side dish that brings exciting Mexican flavors to your table!
Introduction
This Mexican Street Corn Potato Salad combines the best of creamy potato salad with the flavors of Mexican street corn. Tangy, slightly spicy, and loaded with fresh cilantro, lime juice, and crumbled cotija cheese, it brings a unique twist to the classic side dish. Easy to make and perfect for summer gatherings, barbecues, or any meal needing a little kick!
Ingredients
- 4 cups potatoes, peeled and cubed
- 2 cups fresh corn kernels
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro, plus extra for garnish
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder, plus extra for garnish
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- 1/2 cup crumbled cotija cheese or feta cheese
- Lime wedges, for serving
Optional Additions:
- Add diced jalapeños for extra heat.
- Top with crispy bacon bits for added flavor and crunch.
How to Make Mexican Street Corn Potato Salad
- Cook the Potatoes:
- In a large pot, bring salted water to a boil. Add the cubed potatoes and boil until tender, about 10 minutes. Drain and let cool slightly.
- Prepare the Dressing:
- In a large mixing bowl, combine the mayonnaise, sour cream, chopped cilantro, lime juice, minced garlic, chili powder, paprika, cumin, salt, and pepper. Stir until smooth.
- Assemble the Salad:
- Add the cooked potatoes and fresh corn kernels to the bowl with the dressing. Toss to coat the potatoes and corn evenly.
- Chill the Salad:
- Cover and refrigerate the salad for at least 1 hour to let the flavors meld together.
- Serve and Garnish:
- Before serving, sprinkle with additional cilantro, chili powder, and crumbled cotija cheese. Serve with lime wedges on the side.
Pro Tip: For a smokier flavor, grill the corn before adding it to the salad.
Helpful Tips
- Use Fresh Corn: Fresh corn kernels add sweetness and crunch, but thawed frozen corn can work if fresh isn’t available. Just drain well.
- Chill for Flavor: Allow the salad to sit in the fridge for an hour or more for optimal flavor.
Serving Suggestions
This Mexican Street Corn Potato Salad pairs well with:
- Grilled meats like chicken, steak, or fish
- Tacos or burritos for a Mexican-inspired meal
- Barbecue dishes at summer gatherings
Nutritional Information
Calories: 320 kcal per serving | Servings: 6
Nutritional Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 380mg
- Potassium: 520mg
- Fiber: 4g
- Sugar: 3g
- Vitamin A: 10% DV
- Vitamin C: 25% DV
- Calcium: 8% DV
- Iron: 8% DV
Storage and Leftovers
- Refrigerate: Store leftover salad in an airtight container in the fridge for up to 3 days.
- Do Not Freeze: Freezing will alter the texture of the potatoes and dressing.
Leftover Idea: Use leftovers as a filling for burritos or tacos for a delicious twist!
Frequently Asked Questions (FAQs)
Q: Can I use canned corn instead of fresh?
A: Yes, you can use canned corn. Just drain it well before adding it to the salad.
Q: Can I make this salad ahead of time?
A: Definitely! This salad tastes even better after chilling, so making it a day ahead is a great option.
Q: What’s a good substitute for cotija cheese?
A: Feta cheese is a good alternative if you can’t find cotija, as it has a similar salty flavor and crumbly texture.
Related Recipes
For more bold and delicious salad ideas, check out:
- Creamy Avocado Corn Salad
- Tex-Mex Pasta Salad
- Chipotle Lime Coleslaw
Conclusion
We hope you enjoy this Mexican Street Corn Potato Salad! With its bold flavors and creamy texture, it’s a refreshing take on traditional potato salad that’s sure to impress at any meal or gathering.