Delicious Mexican Street Corn Potato Salad
A vibrant and flavorful dish that combines creamy potatoes with sweet corn, enhanced by spices and fresh herbs.
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Potatoes
- 2 pounds Red or Yukon Gold Potatoes Diced into uniform pieces for even cooking.
Corn
- 2 cups Fresh Corn About 3-4 ears, cooked and kernels removed.
Dressing
- 1 cup Mayonnaise Regular or light, for creaminess.
- 1/2 cup Sour Cream Adds tanginess and creaminess.
- 2 tablespoons Fresh Lime Juice From about 2 limes for brightness.
- 1 teaspoon Chili Powder For a hint of heat.
- 1/4 cup Fresh Cilantro Chopped for freshness.
Seasoning
- to taste Salt and Pepper Essential for flavor enhancement.
- 2-3 Green Onions Chopped, using both white and green parts.
Instructions
- Wash and dice the potatoes into even chunks. Place them in a large pot, cover with cold water, and add salt. Bring to a boil, then simmer for 12-15 minutes until fork-tender. Drain and cool.
- If using fresh corn, boil it in a separate pot for 5-7 minutes until tender. Cool and cut kernels off the cob. If using frozen corn, cook according to package instructions.
- In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, cilantro, salt, and pepper. Whisk until smooth.
- Add the cooled potatoes and corn to the dressing. Gently fold to combine without breaking the potatoes. Stir in chopped green onions.
- Adjust seasoning if necessary. Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Before serving, give the salad a gentle stir and garnish with extra cilantro or green onions if desired.
Notes
This salad is perfect for gatherings, picnics, or as a side dish. Store leftovers in an airtight container for up to 3 days.