Description
Enjoy a creamy and zesty twist on a classic with this Mexican Street Corn Potato Salad. Perfect for summer barbecues and potlucks, it’s a crowd-pleaser!
Ingredients
– 2 pounds baby potatoes
– 2 cups corn kernels (fresh or frozen)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/2 cup crumbled queso fresco
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions
1. Boil the baby potatoes in salted water until tender, about 15-20 minutes.
2. Drain and let cool, then cut into quarters.
3. In a skillet, sauté corn kernels over medium heat until slightly charred, about 5-7 minutes.
4. In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
5. Add the cooled potatoes and charred corn to the dressing, mixing gently.
6. Fold in the crumbled queso fresco and chopped cilantro.
7. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve chilled for the best flavor. You can substitute Greek yogurt for sour cream for a lighter option. This salad is best enjoyed within 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Salads and Bowls
- Method: Stovetop
- Cuisine: Mexican