Fresh and Flavorful Mexican Street Corn Potato Salad
This vibrant potato salad combines the sweetness of fresh corn with creamy potatoes and zesty seasonings, making it a perfect side dish for any occasion.
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Ingredients
- 2 pounds Yukon Gold or Red Potatoes Peeled and cut into cubes.
- 3 cups Fresh Corn Kernels Can use corn on the cob or frozen corn.
- 1 small Red Onion Finely chopped.
- 1 handful Fresh Cilantro Chopped finely.
- 2 tablespoons Lime Juice Freshly squeezed.
- 1 cup Mayonnaise Light or regular variety.
- 1/2 cup Sour Cream
- 1 teaspoon Chili Powder Adjust to taste.
- to taste Salt
- to taste Black Pepper Freshly ground.
Instructions
- Wash and peel the potatoes, then cut them into 1-inch cubes.
- Bring a large pot of salted water to a boil and add the cubed potatoes. Cook for 10-15 minutes until fork-tender.
- If using corn on the cob, grill or boil it for 5-7 minutes until tender, then cut the kernels off. If using frozen corn, thaw and sauté briefly.
- Drain the potatoes and rinse under cold water to cool them down.
- In a large mixing bowl, combine the cooled potatoes, corn, chopped red onion, and cilantro.
- In a separate bowl, mix together mayonnaise, sour cream, lime juice, and chili powder until smooth.
- Pour the dressing over the potato mixture and gently fold to combine.
- Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes before serving.
- Before serving, stir gently and adjust seasoning if necessary.
Notes
This salad can be made a day in advance for enhanced flavor. Store leftovers in an airtight container for up to 3 days.