Mexican Street Corn Potato Salad is a delightful twist on traditional potato salad, combining the flavors of Mexican street corn (elote) with creamy potatoes. Here’s how you can make it:
Ingredients:
- Potatoes: 2 pounds, peeled and cubed
- Mayonnaise: 1/2 cup
- Sour cream: 1/2 cup
- Lime juice: 2 tablespoons
- Garlic: 2 cloves, minced
- Chili powder: 1 teaspoon
- Cumin: 1 teaspoon
- Salt and pepper: to taste
- Corn: 2 cups, cooked (you can use fresh, canned, or frozen corn)
- Red onion: 1/2 cup, finely chopped
- Cilantro: 1/4 cup, chopped
- Cotija cheese: 1/2 cup, crumbled
- Lime wedges: for serving
Equipment:
- Large pot
- Mixing bowl
- Spatula
Method:
1. Cook the Potatoes:
- Place the peeled and cubed potatoes in a large pot and cover with water.
- Bring the water to a boil, then reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly.
2. Prepare the Dressing:
- In a mixing bowl, combine the mayonnaise, sour cream, lime juice, minced garlic, chili powder, cumin, salt, and pepper. Mix well.
3. Assemble the Salad:
- In a large bowl, combine the cooked potatoes, corn, chopped red onion, and chopped cilantro.
- Pour the dressing over the potato mixture and toss gently to coat.
- Sprinkle the crumbled Cotija cheese over the top.
4. Serve:
- Serve the Mexican Street Corn Potato Salad garnished with additional chopped cilantro and lime wedges on the side.
- Enjoy!
Tips:
- For a smokier flavor, you can grill the corn before adding it to the salad.
- If you can’t find Cotija cheese, you can substitute with crumbled feta or shredded Parmesan.
- This salad can be served warm, at room temperature, or chilled, depending on your preference.
This Mexican Street Corn Potato Salad is a flavorful and colorful side dish that’s perfect for barbecues, picnics, or any casual gathering. The combination of creamy potatoes, sweet corn, tangy lime, and spicy chili powder is sure to be a hit!