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Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad
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Mexican Street Corn Potato Salad is a vibrant, creamy side dish combining tender baby potatoes with smoky grilled corn kernels and a zesty, slightly spicy dressing inspired by traditional Mexican street corn flavors. Perfect for BBQs, family gatherings, and casual meals, this salad features a harmonious blend of creamy mayonnaise, tangy lime juice, mild chili powder, fresh cilantro, and green onions. It’s quick to prepare, kid-friendly, and easily adaptable with delicious variations to suit any taste or dietary preference.

Ingredients

Scale

Potatoes and Corn

  • 1.5 pounds baby waxy potatoes
  • 2 cups fresh corn kernels (grilled or sautéed)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup cream cheese or Mexican crema
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • Salt, to taste
  • Black pepper, to taste

Fresh Herbs and Extras

  • 1/4 cup chopped fresh cilantro
  • 3 green onions, sliced

Instructions

  1. Cook the Potatoes: Start by boiling the baby potatoes in salted water until fork-tender but still firm, about 12-15 minutes. Drain and let them cool completely before chopping into bite-sized pieces for perfect texture.
  2. Prepare the Corn: Grill the fresh corn on the cob until slightly charred and smoky, then cut the kernels off. If grilling isn’t an option, sauté the corn kernels in a pan with a little oil over medium heat to achieve a similar smoky flavor and texture.
  3. Make the Dressing: In a bowl, whisk together mayonnaise, cream cheese or Mexican crema, fresh lime juice, chili powder, salt, and black pepper to create a creamy, tangy dressing with authentic Mexican street corn flavor.
  4. Combine Ingredients: Gently fold the chopped potatoes, charred corn kernels, chopped cilantro, and sliced green onions into the dressing until everything is evenly coated. Taste and adjust seasoning as needed to find the perfect balance.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature for best results.

Notes

  • Potato choice matters: Use waxy potatoes to keep the salad from becoming mushy.
  • Don’t skip chilling: Resting the salad in the fridge enhances the flavor depth.
  • Toast the corn: A quick char on the corn brings authentic smoky flavor.
  • Fresh lime juice: Use fresh squeezed for the best zesty kick.
  • Mix gently: Fold carefully to keep potatoes intact and the salad vibrant.

Nutrition

Keywords: Mexican street corn, potato salad, grilled corn salad, creamy potato salad, summer BBQ side, Mexican-inspired salad, easy potato salad

Find it online: https://marygourmet.com/mexican-street-corn-potato-salad/