Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad

from sweetandsavorymeals.com
60 min
6 servings

Mexican Street Corn Potato Salad is the perfect side dish for a summer BBQ, creamy, refreshing, and loaded with sweet corn.

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
  • Salt (to taste)
  • 1 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon hot sauce
  • 1 tsp smoked paprika
  • 1 tsp dijon mustard
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon sugar (or to taste)

Directions

  1. 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. 2

    Boil until barely fork-tender, about 9-10 minutes. Drain well and let cool in the pot or in a colander.

  3. 3

    In a medium bowl whisk together the dressing ingredients and place in the fridge to chill.

  4. 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. 5

    Transfer the cooled potatoes to a large mixing bowl.

  6. 6

    Add the chopped eggs, if using. Add the corn, onion, cotija cheese, and cilantro. Stir to combine.

  7. 7

    Add the salad dressing and gently stir until fully coated. Taste and adjust for salt and pepper.

  8. 8

    Serve warm or chilled with more cotija cheese on top and fresh cilantro.