Mexican Street Corn Potato Salad
Discover the vibrant flavors of Mexican Street Corn Potato Salad, a delightful fusion of creamy potato salad and the bold tastes of elote. This refreshing side dish is perfect for summer BBQs, picnics, and family gatherings. Featuring tender potatoes tossed with roasted corn, zesty lime, and a smoky chili-lime dressing, each bite offers a burst of flavor that will impress your guests. Easy to prepare and even better when made ahead, this salad is not only a crowd-pleaser but also a versatile companion to grilled meats and veggies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling/Skillet Charring
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds baby potatoes, cut into bite-sized pieces
- 2 cups corn kernels (fresh or frozen)
- 1/3 cup mayonnaise
- 1/3 cup sour cream (or Greek yogurt)
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional garnishes: crumbled cotija cheese (or feta), fresh cilantro, sliced green onions
Instructions
- Cook the potatoes in salted boiling water for 10–12 minutes until fork-tender. Drain and let cool slightly.
- In a skillet, char the corn kernels until lightly browned.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine the potatoes with corn, cotija cheese (if using), cilantro, and green onions in the dressing until well coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Find it online: https://perfectrecipeworld.com/mexican-street-corn-potato-salad/