Description
Indulge in the vibrant flavors of Mexican Street Corn Potato Salad, a creamy and refreshing side dish perfect for summer gatherings. Loaded with sweet corn, tender potatoes, and zesty spices, this salad is sure to impress everyone at your table.
Ingredients
– 4 medium potatoes, peeled and diced
– 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 (or feta)
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions
1. 1. Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and cool.
2. 2. In a large bowl, combine the corn, mayonnaise, sour cream, lime juice, chili powder, cumin, and crumbled queso fresco.
3. 3. Add the cooled potatoes and gently fold everything together until well combined.
4. 4. Stir in chopped cilantro and season with salt and pepper to taste.
5. 5. Refrigerate for at least 30 minutes before serving to enhance the flavors.
Notes
For a spicier kick, add diced jalapeños or hot sauce. This salad can be made a day in advance for convenience. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Snacks & Desserts
- Method: Stovetop
- Cuisine: Mexican