Forget your grandma's classic potato salad – this year, we're spicing things up with a vibrant and flavorful Mexican Street Corn Potato Salad! This festive recipe perfectly captures the spirit of summer barbecues and 4th of July celebrations, offering a delicious twist on a beloved side dish. Imagine creamy potatoes tossed with a zesty lime dressing, sweet corn kernels bursting with flavor, and the satisfying crunch of cotija cheese and chili powder. The vibrant colors alone will make this a showstopper at your next gathering.
This Mexican Street Corn Potato Salad is surprisingly easy to make, even for novice cooks. The fresh ingredients and simple preparation will allow you to spend less time in the kitchen and more time enjoying your celebration. Ready to transform your next get-together with a taste of Mexico? Let's dive into the easy step-by-step instructions!
Tools Needed
- Pot
- Steamer
Ingredients
- Potatoes (baby red recommended): 1 1/2 lbs
- Fresh corn: 3-4 ears
- Queso fresco (or feta)
- Sour cream: 1/2 cup
- Red onion: 1/4 cup (diced)
- Mild green chilies
- Lime juice
- Mayonnaise: 1/4 cup
- Cilantro (or parsley/basil): 1/2 cup (chopped)
- Everything but the Elote seasoning (Trader Joe's): 1 teaspoon (or chili powder, salt, pepper)
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Boil potatoes in salted water until tender.
- Steam corn until slightly tender, retaining some crunch.
- Cut corn off the cob.
- Cut potatoes into quarters.
Step 2. Make the Creamy Dressing
- In a separate bowl, mix mayonnaise, sour cream, cilantro, queso fresco, lime juice.
Step 3. Combine and Season
- Combine corn, diced red onion, and chilies.
- Add potatoes and seasoning (or chili powder, cumin, salt, pepper) to the corn mixture.
Step 4. Serve and Garnish
- Toss everything together gently.
- Garnish with extra cilantro and crumbled cheese.
Read more: Easy Mexican Macaroni Salad Recipe (Cold Salad)
Tips
- You can use any kind of potato you prefer, peeled or unpeeled.
- Frozen corn can be substituted for fresh corn.
- If you don't like cilantro, parsley or basil can be used as a substitute.
- Tajin seasoning is a great alternative if you don't have the Elote seasoning.
Nutrition
- Calories: 600
- Fat: 35g
- Carbs: 60g
- Protein: 10g
FAQs
1. Can I make this potato salad ahead of time?
Yes! This potato salad tastes even better the next day after the flavors have melded. Make it up to 2 days in advance and store it in the refrigerator.
2. What can I substitute for cotija cheese?
If you can't find cotija, feta cheese or queso fresco are both great substitutes. They offer a similar salty, crumbly texture.
3. Can I use frozen corn?
While fresh corn is best, you can use frozen corn. Make sure to thaw it completely and drain any excess liquid before adding it to the salad.
This Mexican Street Corn Potato Salad is the perfect addition to any summer gathering, offering a unique and delicious twist on a classic side dish. Its vibrant flavors and satisfying textures are sure to impress your guests, leaving them wanting more. So fire up the grill, gather your friends and family, and enjoy this festive and unforgettable potato salad!