Description
Sizzling Mexican street corn potato salad blends creamy potatoes with zesty elote flavors, creating a bold fusion of comfort and spice. Crisp corn, tangy cotija cheese, and smoky chili powder make this dish a summer celebration perfect for backyard gatherings and potluck crowds.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) Yukon Gold or red potatoes, peeled and cubed
- 1 1/2 cups (355 ml) corn kernels (fresh, frozen, or canned)
Vegetable Mix:
- 1/2 small red onion, finely chopped
Herbs:
- 1/4 cup (60 ml) fresh cilantro, chopped
Instructions
- Cut potatoes into uniform cubes and submerge in salted water. Boil for 8-10 minutes until soft when pierced with a fork, then drain and allow to cool completely.
- Heat a skillet over medium-high heat and roast corn kernels for 5-7 minutes, stirring occasionally to achieve a golden-brown char without burning.
- Create a vibrant dressing by whisking together creamy mayonnaise, tangy Mexican crema, fresh lime juice, zesty lime zest, and a blend of robust spices including chili powder, smoky paprika, pungent garlic powder, salt, and black pepper.
- Combine cooled potatoes with roasted corn kernels, finely diced red onion, and freshly chopped cilantro in a spacious mixing bowl.
- Drizzle the prepared dressing over the potato mixture and gently fold to ensure every ingredient is evenly coated with the zesty sauce.
- Sprinkle crumbled cotija cheese throughout the salad and optionally add diced jalapeños for heat, sliced avocado for creaminess, or a dash of hot sauce for extra kick.
- Garnish with additional chopped cilantro and a light dusting of chili powder for visual appeal and enhanced flavor profile.
- Refrigerate for a minimum of 30 minutes to allow flavors to meld and salad to chill thoroughly before serving.
Notes
- Elevate potato texture by slightly undercooking them to maintain a firm bite and prevent mushiness during mixing.
- Charring corn directly on high heat creates smoky flavor depth, mimicking authentic Mexican street corn techniques.
- Consider swapping mayonnaise with Greek yogurt for a lighter, tangier version that reduces overall calories while maintaining creamy consistency.
- Customize heat levels by adjusting chili powder or adding fresh jalapeños according to personal spice tolerance, making the dish adaptable for different palate preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg