Oh, let me tell you about my all-time favorite summer recipe – Mexican Street Corn Potato Salad! This dish combines two of my favorite things: the classic creamy comfort of potato salad and the vibrant, zesty flavors of elote, Mexico’s beloved street corn. I can vividly remember the sunny family backyard BBQs where my aunt would whip up her famous potato salad and my cousin would show off his grilling skills making elote. When I combined the two, it felt like summertime on a plate, and trust me, it became an instant hit!
What makes this recipe unique is the fire-roasted corn, cotija cheese, and zesty lime dressing that adds that fresh pop of flavor. Whether you’re hosting a picnic, BBQ, or just looking for a tasty side dish, this salad is the life of the party! So, let’s dive in and get cooking!
What’s in Mexican Street Corn Potato Salad?
Potatoes: The star of the show! I prefer using Yukon Gold potatoes because they’re creamy and hold their shape well after cooking, making them perfect for salads.
Corn: I love using sweet, charred corn for that authentic street corn flavor. You can either grill your corn on the cob or use frozen corn that’s been thawed if you’re short on time.
Red Onion: This adds a lovely crunch and mild sweetness. I usually soak them in cold water for a few minutes to mellow out their sharpness.
Cotija Cheese: A crumbly Mexican cheese that brings a salty, creamy touch to the salad. Feta can be a good substitute if you can’t find cotija.
Lime Juice: Freshly squeezed lime juice is a must! It brightens up the dish and pairs wonderfully with corn and potatoes.
Cilantro: Freshly chopped cilantro gives the salad a refreshing taste and a burst of color. If you’re not a cilantro fan, feel free to skip it!
Mayonnaise and Sour Cream: This creamy combo is the base for the dressing, making the salad luscious. You can swap in Greek yogurt for a healthier version!
Chili Powder: A dash of chili powder adds a gentle kick that’s reminiscent of the spices found in elote.
Is Mexican Street Corn Potato Salad Good for You?
When it comes to health considerations, this potato salad strikes a delightful balance.
Potatoes: Packed with vitamins C and B6, they are a great source of energy. Just remember to enjoy them in moderation as part of a balanced diet.
Corn: Full of fiber and antioxidants, corn can be a nutritional powerhouse. Just watch the portion sizes if you’re watching your carbs!
Cotija Cheese: While it adds great flavor, it is also higher in fat and sodium, so use it sparingly if that’s a concern for you.
Overall, this potato salad is a lovely blend of creaminess, crunch, and zesty flavors that can definitely fit into a healthy lifestyle—especially when served along with some grilled veggies or lean protein!
Ingredients for Mexican Street Corn Potato Salad
– 2 pounds Yukon Gold potatoes (serves about 6-8)
– 2 cups corn (grilled or frozen)
– ½ cup red onion, diced
– ¾ cup cotija cheese, crumbled
– ¼ cup fresh lime juice
– ¼ cup fresh cilantro, chopped (optional)
– ½ cup mayonnaise
– ½ cup sour cream (or Greek yogurt)
– 1 teaspoon chili powder
– Salt and pepper to taste
How to Make Mexican Street Corn Potato Salad?
1. Start by boiling your Yukon Gold potatoes whole in salted water for about 15-20 minutes, or until they’re fork-tender. Once done, drain and let them cool before dicing into bite-sized pieces.
2. While the potatoes cool, grill your corn on the cob until pleasantly charred (about 8-10 minutes), or if using frozen corn, you can sauté it in a pan for a few minutes just to get some color.
3. In a large mixing bowl, combine the cooled diced potatoes, grilled corn, diced red onion, and chopped cilantro (if using).
4. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth. Pour this creamy dressing over the potato and corn mixture, gently folding it all together until everything is coated nicely.
5. Finally, sprinkle the crumbled cotija cheese on top and give it one last gentle stir. Taste and adjust the seasoning if needed.
6. Cover the salad and chill it in the fridge for about 30 minutes to let the flavors mingle. Dive in and enjoy!
Tips for the Perfect Salad
– To save time, make the salad a few hours or even the day before! The flavors intensify over time, making it even tastier.
– Feel free to add other veggies like diced bell peppers or jalapeños for some extra crunch and spice.
– If you want to make this a main dish, consider adding diced cooked chicken or black beans for additional protein!
This Mexican Street Corn Potato Salad is sure to impress your friends and family. The flavors are just so vibrant and perfect for sunny weather. I can almost hear the laughter and clinking of soda cans from those backyard BBQs while indulging in this deliciousness! I encourage you to try it out, and please let me know how it turns out! Happy cooking!
