Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad

Ingredients:

4 large potatoes, peeled and cubed

2 cups corn kernels (fresh or frozen)

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup lime juice

1/2 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/4 cup chopped cilantro

1/2 cup crumbled cotija cheese (or feta cheese)

Salt and pepper to taste

1/2 cup red onion, finely chopped

1/4 cup jalapeños, finely chopped (optional)

Lime wedges for serving

Directions:

Cook the Potatoes:

Boil the cubed potatoes in salted water for about 12-15 minutes, or until tender. Drain and set aside to cool slightly.

Grill or Sauté the Corn:

In a skillet, lightly grill or sauté the corn until slightly charred. This gives the corn a smoky flavor, similar to traditional Mexican street corn. Set aside.

Prepare the Dressing:

In a small bowl, mix together the mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and cumin. Adjust seasoning with salt and pepper to taste.

Assemble the Salad:

In a large bowl, combine the cooked potatoes, grilled corn, red onion, jalapeños (if using), and cilantro. Pour the dressing over the salad and gently toss to coat everything evenly.

Garnish and Serve:

Sprinkle crumbled cotija cheese on top and garnish with additional cilantro. Serve with lime wedges for an extra burst of lime flavor.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Servings: 6