Name: Mexican Street Corn Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
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

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

Scale

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