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:
- 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.
- 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.
- 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!
Mexican Street Corn Potato Salad
- Total Time: 30 minutes
- Yield: 8 1x
Description
Immerse yourself in the dynamic flavors of our Mexican Street Corn Potato Salad, a creative twist on traditional potato salad. Inspired by the beloved Mexican street corn (elote), this dish combines creamy potatoes with the smoky sweetness of charred corn, all tossed in a tangy mayonnaise dressing infused with lime and chili. It’s a festive and flavorful addition to any meal, especially perfect for outdoor barbecues and family gatherings.This salad is not just a side dish; it’s a conversation starter. With its bold flavors and colorful presentation, it brings a touch of Mexican street food flair to your culinary lineup. The addition of cotija cheese adds a salty richness that complements the zesty seasonings, making every bite a delightful experience. Whether served warm or chilled, this potato salad promises to be a standout at your next event.
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
Instructions
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
In a large saucepan, whisk together mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
Place the cooled potatoes in a large mixing bowl. Add the chopped eggs, if using. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the red onion, cotija cheese, and cilantro. Stir once more.
Serve warm or refrigerate to chill before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes