Loaded Street Corn Potato Salad
This Loaded Street Corn Potato Salad is a creamy, smoky, and tangy side dish that brings together the best of classic potato salad and Mexican street corn. Made with tender baby potatoes are mixed with sweet charred corn, a zesty lime-chili dressing, cotija cheese, and fresh cilantro.
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Ingredients
- 2 lbs baby potatoes halved
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- 4 cups corn fresh, frozen, or canned drained
- 1 cup cotija cheese
- 1/4 cup cilantro chopped
- Hot sauce or Tajín for topping
Instructions
- Bring a large pot of water to boil and boil the potatoes until they are just fork tender. You do not want the potatoes to break when stabbing. Drain and let cool for 10-15 minutes.
- While the potatoes cook, char the corn in a skillet over medium to high heat for 5-7 minutes. Let cool.
- In a medium bowl whisk together the salt, pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream and lime juice. Stir until completely mixed together. Set aside.
- To a large bowl add the potatoes, corn, cotija cheese, cilantro and the dressing. Toss around until coated.
- Top with extra cotija, cilantro and Tajín before serving.
Servings: 6
Calories: 380kcal