Mexican Street Corn Potato Salad
The ultimate summer side dish! This Mexican Street Corn Potato Salad combines creamy potatoes with sweet corn and a zesty dressing, making it perfect for any gathering. Easy to prepare and bursting with flavor, it's a must-try for your next picnic!
Equipment
- Mixing Bowl
- Chef's Knife
- Large Pot
- Wooden Spoon
- Frying Pan
- Whisk
- Peeler
Ingredients
- 2 lbs russet potatoes peeled and chopped into 1/2-inch pieces
- 1.5 teaspoons kosher salt for boiling the potatoes
- 6 large ears of corn kernels removed or use 1 can of sweet corn, drained
- 6 large hard boiled eggs chopped small - optional
- 1 small red onion finely chopped
- 0.5 cup cotija cheese crumbled
- 2 tablespoons fresh cilantro finely chopped
- 0.5 teaspoon freshly ground black pepper
- to taste salt
- 1.25 cups mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt or to taste
- 1 teaspoon sugar or to taste
Instructions
- Add the potatoes to a large pot and cover with water, also add 1 1/2 teaspoons kosher salt. Place on the stove over medium-high heat and bring to a boil.
- Boil until barely fork-tender, about 9 to 10 minutes. Drain well and let cool in the pot or in a colander.
- In a medium bowl whisk together the dressing ingredients and place in the fridge to chill.
- Next, while boiling the potatoes, place a cast iron pan over medium-high heat, add just a splash of oil, and add the corn kernels. Stir and cook until lightly charred. Remove from heat and set aside to cool.
- Transfer the cooled potatoes to a large mixing bowl.
- Add the chopped eggs, if using. Add the corn, onion, cotija cheese, and cilantro. Stir to combine.
- Add the salad dressing and gently stir until fully coated. Taste and adjust for salt and pepper.
- Serve warm or chilled with more cotija cheese on top and fresh cilantro.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. The salad may become creamy as it sits.
- Freezing: This salad does not freeze well due to the texture of the potatoes and the dressing. It's best enjoyed fresh.
- Pairing: Serve it with grilled chicken, fish, or veggie burgers for a summer meal.
- Herbs: Experiment with different herbs! Try adding dill or parsley along with the cilantro for a unique flavor.
- Cheese Variations: If you can't find cotija cheese, try using feta or other crumbly cheeses that offer a salty finish.