Mexican Street Corn Potato Salad
Ingredients
- 2 lbs russet potatoes
peeled and chopped into 1/2-inch pieces
- 1 1/2 teaspoons kosher salt
for boiling the potatoes
- 6 large ears of corn
kernels removed - or use 1 can or sweet corn, drained
- 6 hard boiled eggs
chopped small - optional
- 1 small red onion
finely chopped
- 1/2 cup cotija cheese
crumbled
- 2 tablespoons fresh cilantro
finely chopped
- 1/2 teaspoon freshly ground black pepper
- to tasteSalt
- 1 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon hot sauce
- 1 tsp smoked paprika
- 1 tsp dijon mustard
- or to taste1 teaspoon kosher salt
- or to taste1 teaspoon sugar
Directions
- 1
Add the potatoes to a large pot and cover with water, also add 1 1/2 teaspoons of salt. Place on the stove over medium-high heat and bring to a boil.
- 2
Boil until barely fork-tender, about 9-10 minutes. Drain well and let cool in the pot or in a colander.
- 3
In a medium bowl whisk together the dressing ingredients and place in the fridge to chill.
- 4
Next, while boiling the potatoes, place a cast iron pan over medium-high heat, add just a splash of oil, and add the corn kernels. Stir and cook until lightly charred. Remove from heat and set aside to cool.
- 5
Transfer the cooled potatoes to a large mixing bowl.
- 6
Add the chopped eggs, if using. Add the corn, onion, cotija cheese, and cilantro. Stir to combine.
- 7
Add the salad dressing and gently stir until fully coated. Taste and adjust for salt and pepper.
- 8
Serve warm or chilled with more cotija cheese on top and fresh cilantro.
Mexican Street Corn Potato Salad
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Based on 10 ratings
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About this Recipe
Looking for the ultimate summer side dish that's a refreshing twist on a classic? This Mexican Street Corn Potato Salad brings vibrant flavors and creamy textures perfect for any gathering.
This potato salad reimagines the beloved flavors of elote, or Mexican street corn, by folding them into a creamy potato base. The combination of smoky paprika, zesty lime, and a hint of spice from hot sauce elevates simple ingredients into something truly special. It's a delicious way to enjoy the familiar comfort of potato salad with an exciting, south-of-the-border flair.
Prepare for a delightful dance of textures and tastes. You'll find tender russet potatoes mingling with sweet corn kernels, bright red onion, and creamy cotija cheese. The dressing, a luscious blend of mayonnaise, zesty lime, smoked paprika, and Dijon mustard, coats every bite, offering a refreshing tang with just a touch of heat. It's a substantial, satisfying side that feels both familiar and excitingly new, ensuring everyone at your table will be reaching for a second helping.
Feel free to customize this vibrant dish to your taste. The recipe includes hard-boiled eggs as an optional addition, which adds extra richness and protein. If fresh corn isn't in season, canned sweet corn (drained) works beautifully as a convenient alternative. For an extra kick, consider adding a pinch more hot sauce or a finely diced jalapeño to the dressing.
This Mexican Street Corn Potato Salad shines as a star at your next summer BBQ, picnic, or potluck. Serve it alongside grilled meats, tacos, or even as a refreshing companion to a spicy main course.