Mexican Street Corn Potato Salad combines the creamy, comforting texture of potato salad with the bold and vibrant flavors of Mexican street corn. This dish offers a perfect balance of smokiness, tanginess, and spice, making it a great side dish for summer barbecues, picnics, or any gathering. The addition of street corn adds a unique touch that’s sure to impress your guests, while being quick and easy to prepare.
Ingredients
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Mexican Street Corn Mixture:
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder (or to taste)
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup crumbled Cotija cheese (or feta cheese)
- 1/4 cup chopped fresh cilantro
Directions
- Boil the baby potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain and set aside to cool slightly.
- In a large bowl, toss the boiled potatoes with olive oil, salt, and pepper until well coated.
- In a separate skillet, melt the butter over medium heat. Add the corn kernels and cook for 4-5 minutes, or until heated through and slightly charred. If using frozen corn, cook until thawed and slightly golden.
- In a small bowl, mix together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika (if using). Stir in the Cotija cheese and fresh cilantro.
- Gently fold the Mexican street corn mixture into the prepared potatoes until evenly distributed.
- Serve the Mexican Street Corn Potato Salad warm or chilled. Enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Grilled Corn: For an extra smoky flavor, grill the corn instead of sautéing it. This adds a charred, outdoor barbecue taste that enhances the dish.
- Spicy Kick: Add a chopped jalapeño or a few dashes of hot sauce to the Mexican street corn mixture for an added heat element.
- Vegan Version: Substitute the mayonnaise and sour cream with plant-based versions and use vegan Cotija cheese or nutritional yeast for a dairy-free alternative.
- Extra Veggies: Incorporate additional vegetables such as red bell peppers, green onions, or avocados for more flavor and texture.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This potato salad can be served both warm or chilled. If you prefer it warm, gently reheat it in the microwave or on the stovetop, adding a bit more olive oil or butter to refresh the flavors.
10 FAQs About Mexican Street Corn Potato Salad
- Can I make this potato salad ahead of time? Yes, this dish can be made a day ahead. Simply store it in the refrigerator and serve it chilled or at room temperature when ready.
- What type of corn is best for this recipe? Fresh corn on the cob works best for the authentic street corn flavor, but frozen or canned corn can be used as well for convenience.
- Can I use regular potatoes instead of baby potatoes? Yes, you can use regular potatoes. Just cut them into bite-sized chunks before boiling.
- Is this potato salad spicy? The level of spice depends on the chili powder and paprika you use. You can adjust the amount to suit your spice tolerance or leave it out completely.
- Can I add protein to this salad? Yes, grilled chicken, shrimp, or even black beans can be added to make the salad more filling.
- Can I use a different cheese besides Cotija? Feta cheese works as a good substitute if you can’t find Cotija. Both cheeses add a creamy, tangy element to the dish.
- Can I make this salad without mayonnaise or sour cream? Yes, you can substitute with Greek yogurt or a dairy-free alternative to keep the creaminess, or use olive oil and lime juice for a lighter version.
- Can I serve this dish warm? Absolutely! This potato salad is delicious whether served warm or chilled.
- How can I make this recipe less creamy? If you prefer a lighter version, reduce the amount of mayo and sour cream and use more lime juice or olive oil for the dressing.
- How do I prevent the potatoes from becoming mushy? Make sure to not overcook the potatoes. Check for tenderness by inserting a fork; the potatoes should be soft but still firm enough to hold their shape.
Conclusion
Mexican Street Corn Potato Salad is a delicious, creative twist on the classic potato salad. Combining the rich, creamy texture of potatoes with the tangy, spicy, and smoky flavors of Mexican street corn, this dish is perfect for any occasion. Whether you’re serving it at a barbecue, picnic, or family dinner, it’s sure to be a crowd-pleaser. With easy-to-follow steps and a variety of ways to customize it, this flavorful salad is one you’ll want to make again and again!