Mexican Street Corn Potato Salad

This vibrant and flavorful Mexican Street Corn Potato Salad combines the creamy comfort of potato salad with the zesty, smoky flavors of street corn. Packed with tender potatoes, sweet corn, and a tangy dressing, it’s finished with crumbled cotija cheese and a hint of spice for a dish that’s perfect for picnics, barbecues, or weeknight dinners.

Why You’ll Love This Recipe:

• Bold Flavors : The combination of chili powder, smoked paprika, and lime juice brings a fiesta of Mexican-inspired tastes to your plate.
• Creamy & Tangy : The mayonnaise-sour cream dressing is rich yet light, with a citrusy kick from fresh lime juice.
• Versatile : Serve it chilled as a side dish or enjoy it room temperature for a quick and satisfying meal.

📝 Ingredients (Serves 6–8):

• 4 large potatoes , peeled and cubed 🥔
• 2 cups corn kernels (fresh, frozen, or grilled) 🌽
• 1/2 cup mayonnaise 🥄
• 1/4 cup sour cream 🥄
• 1 tablespoon lime juice 🍋
• 1 teaspoon chili powder ✨
• 1/2 teaspoon smoked paprika ✨
• 1/4 teaspoon garlic powder 🧄
• 1/4 teaspoon salt 🧂
• 1/4 cup fresh cilantro , chopped 🌿
• 1/4 cup crumbled cotija cheese 🧀
• 1 tablespoon hot sauce (optional) 🔥

👩‍🍳 Instructions:

Step 1: Cook the Potatoes 🥔

1. Place the cubed potatoes in a large pot and cover with water.
2. Bring to a boil over medium-high heat and cook for 10–12 minutes, or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes and let them cool slightly.

Step 2: Cook the Corn 🌽

1. If using fresh or frozen corn, heat a skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until lightly browned and caramelized, about 5–7 minutes.
2. If using grilled corn, cut the kernels off the cob and set aside.

Step 3: Prepare the Dressing 🥄

1. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt.
2. Taste and adjust seasoning as needed.

Step 4: Assemble the Salad 🥗

1. In a large mixing bowl, combine the cooked potatoes, corn, and chopped cilantro.
2. Pour the dressing over the potato and corn mixture. Toss gently until everything is evenly coated.

Step 5: Finish and Serve 🎉

1. Transfer the salad to a serving bowl. Top with crumbled cotija cheese and a drizzle of hot sauce, if desired.
2. Serve chilled or at room temperature.

💡 Tips for Success:

• Grilled Corn Upgrade : For an extra smoky flavor, grill the corn on the cob before cutting off the kernels.
• Cheese Swap : If cotija cheese isn’t available, substitute with feta or queso fresco.
• Make Ahead : Prepare the salad a day in advance and store it in the refrigerator. Add the cotija cheese just before serving to keep it fresh.

⏰ Time Breakdown:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

📊 Nutritional Information (Per Serving, Makes 8):

• Calories: 280 kcal
• Protein: 6g
• Carbohydrates: 30g
• Fat: 16g

This Mexican Street Corn Potato Salad is a bold and delicious twist on classic potato salad, bringing together creamy textures, smoky spices, and fresh ingredients for a dish that’s sure to impress. Whether you’re serving it at a summer barbecue or enjoying it as a weekday side, this recipe is a winner. Whip it up, top it with cheesy goodness, and savor every bite—it’s a fiesta in a bowl!