The vibrant flavors of Mexican Street Corn come together beautifully in this Mexican Street Corn Potato Salad. It’s the perfect dish to bring a refreshing twist to any gathering, from summer barbecues to family reunions. I remember making it for a potluck last year, and it was gone in minutes! What makes this salad truly special is its balance of creamy and spicy, with a delightful crunch from the corn. Trust me, once you try this recipe, you’ll understand why it has a special place at the table.
Why You’ll Love This Dish
This potato salad isn’t your typical recipe; it boasts a unique blend of flavors inspired by the street vendors of Mexico. You’ll appreciate how quickly it comes together, making it a perfect weeknight dinner option or a crowd-pleaser for parties. Not only is it budget-friendly, but it’s also a great way to use fresh corn when it’s in season. Plus, did I mention it’s customizable? You can easily tweak the levels of spice and creaminess to suit your family’s tastes.
"This is my new go-to salad for summer gatherings! The flavors are outstanding, and it pairs perfectly with grilled meats." – A satisfied reader
Step-by-Step Overview
Creating this Mexican Street Corn Potato Salad is a breeze. You start by boiling the potatoes until they’re just tender. While they cool, you’ll prepare the corn mixture, which involves warming the corn in a creamy concoction of mayonnaise, lime, and spices. Once everything is ready, all you need to do is combine the ingredients and serve! It’s a straightforward process that results in a dish packed with flavor and texture.
What You’ll Need
For this delicious recipe, gather the following ingredients:
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt (for boiling potatoes)
- 6 hard-boiled eggs, chopped small (optional)
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce
- 2-3 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon sugar (adjust according to taste)
- 1/4 teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
- 6 large ears of corn, kernels removed
- 1/4 cup red onion, finely chopped
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro or parsley, chopped small
Feel free to substitute ingredients as needed. For a lighter option, consider swapping out some mayonnaise for Greek yogurt.
