Mexican Street Corn Potato Salad
This vibrant Mexican Street Corn Potato Salad combines the classic flavors of elote with creamy potatoes. It's a perfect side dish for any summer gathering!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs Baby potatoes
- 4 ears Corn on the cob
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 0.25 cup Cotija cheese, crumbled
- 0.25 cup Cilantro, chopped
- 1 tablespoon Lime juice
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
Preparation Steps
- Boil the potatoes until tender, about 15-20 minutes. Drain and let cool.
- Grill or roast the corn until kernels are slightly charred. Let cool and cut the kernels off the cob.
- In a large bowl, combine the potatoes, corn, mayonnaise, sour cream, Cotija cheese, cilantro, lime juice, chili powder, garlic powder, salt, and pepper.
- Gently toss to combine.
- Serve immediately or chill for later.
Notes
For extra flavor, add a pinch of cayenne pepper or a squeeze of extra lime juice before serving.