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Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad
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A vibrant and creamy Mexican Street Corn Potato Salad combining tender Yukon gold potatoes, sweet corn, and a zesty, tangy dressing inspired by classic Mexican street corn flavors. Perfect for BBQs, potlucks, or family dinners, this flavorful salad is quick to prepare, customizable, and guaranteed to impress with its bold texture, color, and taste.

Ingredients

Scale

Potatoes and Corn

  • 2 pounds Yukon gold potatoes, washed and cut into bite-sized chunks
  • 1 1/2 cups fresh or frozen corn kernels

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt or sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste

Add-ins and Garnishes

  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1/3 cup crumbled cotija cheese
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the potatoes: Wash and cut Yukon gold potatoes into bite-sized chunks. Boil them in salted water for 10 to 12 minutes until fork-tender but still firm. Drain and allow to cool slightly to maintain their texture in the salad.
  2. Cook the corn: For fresh corn, boil or steam kernels for 3 to 5 minutes until tender. For frozen corn, thaw and rinse under warm water. Optionally, char corn quickly in a hot skillet or grill for a smoky flavor.
  3. Make the dressing: In a large mixing bowl, whisk together mayonnaise, Greek yogurt or sour cream, lime juice, chili powder, smoked paprika, and salt until smooth and creamy. Adjust lime juice and seasoning to taste.
  4. Combine all ingredients: Add warm potatoes and corn to the dressing and gently fold to coat without mashing. Stir in chopped cilantro, green onions, and crumbled cotija cheese to preserve their freshness and texture.
  5. Chill before serving: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld beautifully. Serve chilled for the best taste and texture.

Notes

  • Do not overcook potatoes to avoid mushy texture in the salad.
  • Fresh or grilled corn provides the best flavor; frozen corn works well if needed.
  • Start with less lime juice and adjust gradually to balance creaminess without overpowering.
  • Serving chilled enhances flavor fusion and firms the textures.
  • Cotija cheese is key for authentic flavor; feta cheese is a good substitute.

Nutrition

Keywords: Mexican street corn, potato salad, BBQ side dish, creamy potato salad, cotija cheese, smoky paprika, cilantro, gluten-free salad

Find it online: https://homemademealz.com/mexican-street-corn-potato-salad/