This Loaded Street Corn Potato Salad is creamy, smoky, tangy, and packed with bold street corn flavor in every bite. Crispy roasted potatoes are tossed with charred corn, a creamy lime chili dressing, cotija cheese, and fresh cilantro for the ultimate side dish.
It’s the perfect mix of classic potato salad and Mexican street corn, making it just right for cookouts, BBQs, summer parties, or taco night. Serve it with extra cotija, cilantro, and Tajín on top for that classic street corn finish.
Loaded Street Corn Potato Salad serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
You will need
• 2 lbs baby potatoes (halved)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili powder
• 1 tsp garlic powder and 1/2 tsp cumin
• 1/2 cup mayonnaise and 1/2 cup sour cream
• Juice of 1 lime and 4 cups corn (fresh, frozen, or canned drained)
• 1 cup cotija cheese, 1/4 cup cilantro (chopped), plus hot sauce or Tajín for topping
1. Bring a large pot of water to boil and boil the potatoes until they are just fork tender. You do not want the potatoes to break when stabbing.
Drain the potatoes and let them cool for 10-15 minutes so they hold their shape when mixed with the dressing.
2. While the potatoes cook, char the corn in a skillet over medium to high heat for 5-7 minutes. Let the corn cool slightly before adding it to the salad.
In a medium bowl whisk together the salt, pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream and lime juice. Stir until completely mixed together, then set aside.
3. To a large bowl add the potatoes, corn, cotija cheese, cilantro and the dressing.
Toss gently until everything is evenly coated. Place plastic wrap over the bowl and place in the refrigerator for 30 minutes.
4. Top with extra cotija, cilantro and Tajín before serving. Add hot sauce too if you like a little more heat.
Tips and tricks! • Let the potatoes cool slightly before mixing so the dressing stays creamy and doesn’t get oily.
• Charring the corn adds the best smoky street corn flavor, so don’t skip that step. Fresh lime juice makes a huge difference in flavor compared to bottled juice.
• Add diced jalapeños for extra heat and crunch.
• Cotija cheese can be swapped with feta cheese if needed.
• This potato salad tastes even better after chilling in the fridge for 30 minutes before serving.
• Store leftovers in an airtight container in the fridge for 3-4 days.
Post a Comment