Mexican Street Corn Potato Salad

Are you looking for a dish that combines hearty comfort with zesty flair? Look no further than this delicious recipe for Mexican Street Corn Potato Salad. Perfect for picnics, family gatherings, or a unique side dish for your next dinner, this recipe is sure to impress with its blend of bold flavors and textures.

Ingredients:

• 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
• 2 teaspoons kosher salt, for boiling potatoes
• 6 hard-boiled eggs, chopped small (optional)
• 1 cup mayonnaise
• ¼ cup chicken or vegetable stock
• 1-3 tablespoons Cholula hot sauce
• 2-3 tablespoons fresh lime juice (about 1 large lime)
• 1 teaspoon kosher salt (adjust to taste)
• 1 teaspoon sugar (adjust according to taste)
• ¼ teaspoon ground red chili powder
• 1 teaspoon freshly ground black pepper
• 6 large ears of corn, kernels removed
• ¼ cup red onion, finely chopped
• ¼ cup cotija cheese, crumbled
• 2 tablespoons fresh cilantro or parsley, chopped small

Directions:

1. Prepare the Potatoes:
   • Place the peeled and chopped potatoes in a large pot and cover them with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until the potatoes are barely fork-tender, about 10 minutes. Drain and allow them to cool.
2. Mix the Dressing:
   • In a large saucepan, whisk together the mayonnaise, chicken or vegetable stock, hot sauce, lime juice, sugar, salt, chili powder, and black pepper. Add the corn kernels to the saucepan and set the heat to medium. Warm everything through, stirring occasionally to ensure even heating and flavor blending.
3. Combine and Serve:
   • Transfer the cooled potatoes to a large mixing bowl. If you’re using chopped eggs, add them now. Pour the warm corn mixture over the potatoes, gently stirring to coat everything evenly. Finally, stir in the red onion, crumbled cotija cheese, and chopped cilantro or parsley.
   • The salad can be served warm or chilled. If you prefer it cold, refrigerate it before serving to allow the flavors to meld together beautifully.

Additional Tips:

• Serving Size: This recipe makes enough to serve about 8 people as a side dish.
• Prep and Cook Time: Total preparation and cooking time is approximately 30 minutes, making this a quick and easy option for last-minute plans.
• Flavor Adjustments: Feel free to adjust the amount of hot sauce and lime juice based on your taste preferences. More hot sauce for heat, or more lime juice for a tangy zing!

This Mexican Street Corn Potato Salad is not only a feast for the taste buds but also a vibrant addition to any meal. It’s a fantastic way to spice up traditional potato salad with the irresistible flavors of Mexican street corn. Give it a try at your next gathering, and watch it become a new favorite!

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