Name: Mexican Street Corn Potato Salad
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups boiled potatoes, cubed; 2 cups cooked corn kernels; 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup chopped fresh cilantro; 1/4 cup crumbled cotija cheese; 1 tablespoon lime juice; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; Salt and pepper to taste

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Introduction

When it comes to Mexican street food, one dish that stands out is the Mexican Street Corn. This flavorful and vibrant dish is a popular favorite among locals and tourists alike. But what if we take this classic street food and give it a delicious twist? Enter Mexican Street Corn Potato Salad! This delightful fusion dish combines the best of Mexican street corn with the comfort of a creamy potato salad. It’s the perfect side dish for any summer barbecue or potluck gathering. Let’s dive in and learn how to make this mouthwatering recipe.

Ingredients

Before we get started, let’s gather all the ingredients we’ll need:

– 4 cups of boiled potatoes, cubed

– 2 cups of cooked corn kernels

– 1/2 cup of mayonnaise

– 1/4 cup of sour cream

– 1/4 cup of chopped fresh cilantro

– 1/4 cup of crumbled cotija cheese

– 1 tablespoon of lime juice

– 1 teaspoon of chili powder

– 1/2 teaspoon of garlic powder

– Salt and pepper to taste

Steps

Now that we have all the ingredients ready, let’s dive into the step-by-step process of making this delicious Mexican Street Corn Potato Salad:

Step 1: Prepare the Dressing

In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Whisk until well combined. This creamy and tangy dressing will be the perfect complement to the potatoes and corn.

Step 2: Cook the Potatoes

Place the cubed potatoes in a large pot of salted boiling water. Cook until the potatoes are fork-tender, about 10-12 minutes. Once cooked, drain the potatoes and let them cool for a few minutes.

Step 3: Combine the Ingredients

In a large mixing bowl, combine the cooked potatoes, corn kernels, chopped cilantro, and crumbled cotija cheese. Gently toss the ingredients together until well mixed.

Step 4: Add the Dressing

Pour the prepared dressing over the potato and corn mixture. Use a spatula to gently fold the dressing into the salad, ensuring that all the ingredients are coated evenly.

Step 5: Chill and Serve

Cover the bowl with plastic wrap and refrigerate the Mexican Street Corn Potato Salad for at least 1 hour to allow the flavors to meld together. Once chilled, give it a final toss and serve it as a side dish or a standalone salad. Garnish with additional cotija cheese and cilantro, if desired.

Variations

While the classic Mexican Street Corn Potato Salad is already a crowd-pleaser, feel free to get creative and add your own twist to this dish. Here are a few variations you can try:

Avocado-Lime Dressing

If you’re a fan of avocados, swap the mayonnaise with mashed avocado and add some extra lime juice for a tangy twist. This variation adds a creamy and refreshing element to the salad.

Spicy Chipotle Mayo

If you like a bit of heat, mix some chipotle peppers in adobo sauce with the mayonnaise to create a spicy chipotle mayo. This will give the salad a smoky and spicy kick that will surely impress your taste buds.

Grilled Corn

To add a smoky flavor to the salad, grill the corn before cutting it off the cob. Grilling the corn will enhance its natural sweetness and give the salad an extra layer of depth.

Tips

Here are a few tips to help you make the perfect Mexican Street Corn Potato Salad:

– Use waxy potatoes like Yukon Gold or red potatoes for the best texture.

– Adjust the amount of chili powder and garlic powder according to your spice preference.

– For a vegetarian version, you can use vegan mayonnaise and omit the cotija cheese or replace it with vegan cheese.

– If you can’t find cotija cheese, feta cheese makes a great substitute.

– Make sure to let the salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Conclusion

Mexican Street Corn Potato Salad is a delightful fusion dish that brings together the flavors of Mexican street corn and the comfort of a creamy potato salad. With its vibrant colors and bold flavors, it’s the perfect addition to any summer gathering or barbecue. Whether you stick to the classic recipe or add your own variations, this salad is sure to impress your family and friends. So, next time you’re craving a taste of Mexico, give this recipe a try and transport yourself to the bustling streets of Mexico City.

FAQs

Can I make this salad ahead of time?

Yes, you can make this salad a day ahead of time. Just store it in an airtight container in the refrigerator and give it a good toss before serving.

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn kernels if fresh corn is not available. Just make sure to thaw and drain the corn before using it in the salad.

Can I add other vegetables to the salad?

Absolutely! Feel free to add other vegetables like diced bell peppers, red onions, or cherry tomatoes to the salad for extra crunch and flavor.

What can I serve this salad with?

This salad pairs well with grilled meats like steak or chicken. It also makes a great side dish for tacos, enchiladas, or burritos.

Can I make this recipe vegan?

Yes, you can easily make this recipe vegan by using vegan mayonnaise and omitting the cotija cheese or replacing it with vegan cheese.

Mexican Street Corn Potato Salad

Introduction

Ingredients