Directions to Follow
Boil Potatoes: Place the peeled and chopped potatoes in a large pot. Cover with water and bring it to a boil, adding 2 teaspoons of kosher salt. Cook until the potatoes are barely fork-tender, about 10 minutes. Drain and allow them to cool.
Prepare Corn Mixture: In a large saucepan, whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper. Add the corn and set the heat to medium. Warm everything through, stirring occasionally to combine.
Combine Ingredients: In a large mixing bowl, place the cooled potatoes. Add the chopped eggs if you’re using them. Pour the corn mixture over the potatoes and stir gently to coat. Finally, add in the red onion, cotija cheese, and cilantro, stirring once more.
Serve: You can serve this dish warm or refrigerate it to chill before serving. Enjoy the burst of flavors!
Best Ways to Enjoy It
This flavorful salad is versatile when it comes to serving. It’s excellent as a side dish for grilled meats like chicken, beef, or fish. Try pairing it with tacos or fajitas for an exciting meal. You can also serve it at potlucks or barbecues alongside other picnic favorites, such as coleslaw or pasta salad.
Keeping Leftovers Fresh
To keep your Mexican Street Corn Potato Salad fresh, store any leftovers in an airtight container in the refrigerator. It should be consumed within 3-4 days for optimal taste and safety. If you want to enjoy it chilled, let it sit in the fridge for a few hours before serving. Reheating is not recommended, as the creamy texture might not hold up well.
Pro Chef Tips
- Perfect Potatoes: Make sure not to overboil your potatoes; they should be tender but not mushy for the best texture.
- Flavor Boost: If you love heat, add an extra dash of hot sauce or some diced jalapeños for an added kick!
- Make It Ahead: This salad is perfect for preparing a day in advance. The flavors deepen beautifully overnight.
Creative Twists
Feel like getting creative? Consider swapping out the cotija cheese for feta or use a different type of hot sauce for varying heat levels. You could also try adding diced bell peppers or jalapeños for extra crunch and spice. For a vegetarian version, skip the chicken stock and make sure all your sauces are plant-based.
Common Questions
What is the prep time for this salad?
Expect about 20-30 minutes of prep time, plus an additional 10 minutes for boiling the potatoes and some cooling time.
Can I use other types of potatoes?
Absolutely! While russet potatoes are ideal for their texture, you can also use red or yellow potatoes if you prefer them.
Is this dish suitable for meal prep?
Yes, it stores well in the fridge for several days, making it a great option for meal prep or for using leftovers.
By incorporating this delightful Mexican Street Corn Potato Salad into your meal repertoire, you’re sure to impress your family and friends with a dish that’s bursting with flavor, texture, and personality. Enjoy cooking!
