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Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad
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This Easy Mexican Street Corn Potato Salad combines smoky roasted corn, zesty lime, and creamy mayonnaise with tender Yukon Gold potatoes. Bursting with vibrant colors, textures, and bold flavors, it’s a fresh and exciting side dish perfect for BBQs, potlucks, and family gatherings. Easy to make and loaded with classic Mexican street corn elements, this salad offers a unique twist on traditional potato salad that everyone will love.

Ingredients

Scale

Vegetables & Produce

  • 2 pounds Yukon Gold potatoes, peeled and chopped into chunks
  • 3 ears fresh corn, kernels removed
  • 3 green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 lime, juiced (about 2 tablespoons lime juice)

Dressing & Seasonings

  • 1/2 cup mayonnaise
  • 1 teaspoon chili powder
  • Salt, to taste
  • Black pepper, to taste

Cheese

  • 1/2 cup Cotija cheese, crumbled

Instructions

  1. Cook the Potatoes: Peel and chop the Yukon Gold potatoes into evenly sized chunks. Boil them in salted water until fork-tender but still firm, about 10 to 15 minutes. Drain well and let them cool to room temperature.
  2. Roast or Grill the Corn: Remove kernels from the fresh corn cobs. Roast the kernels in a hot skillet or grill whole ears until lightly charred all over to achieve a smoky flavor essential for the salad.
  3. Prepare the Dressing: In a bowl, whisk together mayonnaise, lime juice, minced garlic, chili powder, salt, and black pepper until smooth and creamy, creating a zesty dressing to coat the salad.
  4. Mix Salad Ingredients: Once the potatoes have cooled, gently toss them with the roasted corn kernels, chopped green onions, and fresh cilantro. Pour the dressing over the mixture and fold carefully to avoid mashing the potatoes.
  5. Add Cheese and Season to Taste: Sprinkle crumbled Cotija cheese over the salad and mix gently once more. Adjust the seasoning with additional lime juice, chili powder, salt, or pepper as desired.

Notes

  • Don’t overcook the potatoes to maintain their shape and texture.
  • Use fresh, in-season corn for the best sweetness and crunch.
  • Chill the salad for at least an hour before serving to let flavors meld beautifully.
  • Toast your chili powder briefly in a dry pan to intensify its smoky flavor.
  • Gently fold the ingredients to keep the potatoes intact and prevent mushiness.

Nutrition

Keywords: Mexican street corn, potato salad, BBQ side dish, summer salad, Mexican flavors, easy potato salad, gluten free salad

Find it online: https://marybaking.com/mexican-street-corn-potato-salad/