If you’re looking for a vibrant and delicious side dish that screams summer gatherings and barbecues, this Mexican Street Corn Potato Salad is exactly what you need. Combining the creamy goodness of potato salad with the zest and excitement of Mexican street corn, this recipe adds a unique twist to a classic favorite. Whether you’re hosting a backyard party, heading to a potluck, or simply wanting a flavorful dish for a casual weeknight dinner, this salad will surely stand out.
Why you’ll love this dish
There are countless reasons to whip up this delightful Mexican Street Corn Potato Salad. First, it’s incredibly easy to make, allowing even novice cooks to impress their dinner guests. The combination of tender russet potatoes and the creamy, spicy dressing offers a burst of flavor with every bite. Plus, it’s budget-friendly—perfect for large gatherings without breaking the bank.
This dish is also a family favorite, often approved by picky eaters thanks to its comforting yet exotic flavors. It’s an excellent choice for summer cookouts, barbecues, or any time you’re in the mood for something fresh and filling. Trust me when I say your guests will be asking for the recipe!
“This potato salad was the star of our barbecue! The spicy kick from the hot sauce paired beautifully with the creaminess – I can’t wait to make it again for the potluck next week!” – A happy food lover.
Preparing Mexican Street Corn Potato Salad
Making this Mexican Street Corn Potato Salad is a breeze. The process involves peeling and chopping the potatoes, boiling them until they’re fork-tender, and combining everything in a large bowl. It’s a straightforward yet rewarding experience! You’ll find that mixing the ingredients takes only a few minutes, but the results are a flavorful dish that captures both comfort and excitement.
Here’s how the magic happens:
- Boil and cool the potatoes.
- Sometimes, you can add chopped hard-boiled eggs for extra richness.
- Mix your dressing separately to get the perfect balance before combining.
- Chill and serve, allowing the flavors to meld beautifully!
What you’ll need
To create this delicious dish, gather these essential 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
Feel free to swap out the mayonnaise for Greek yogurt if you’re looking for a lighter option, or try a vegan mayo for a plant-based twist!
