Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad

This Mexican Street Corn Potato Salad isn’t just a dish; it’s a vibrant celebration of flavors that brings a taste of summer right to your home. Imagine tender chunks of russet potatoes dancing in a creamy, spicy, and tangy sauce that’s brimming with the sweet crunch of freshly shucked corn. Each bite transports you to that lively corner of a bustling street market where vendors serve warm elote, slathered in a decadent mix of mayonnaise, lime juice, and spices. It’s quick to make, nostalgic, and fills your kitchen with mouth-watering aromas. Perfect for family gatherings, potlucks, or simply as a standout side; this salad is bound to become a cherished favorite.

What’s Your Favorite Summer Dish?

Have you ever found yourself daydreaming about long, sunlit days while savoring a beloved dish that reminds you of carefree summers? What if you could capture that feeling with every spoonful? This Mexican Street Corn Potato Salad is like a passport to those sunny moments—perfect for picnics, barbecue gatherings, or a simple family dinner. Isn’t it irresistible?

Why You’ll Love This Recipe

This recipe is easy, quick to prepare, and a guaranteed crowd-pleaser! Here’s why this dish deserves a spot in your culinary repertoire:

• Easy Prep: Less time in the kitchen means more time to enjoy your meal.

• Wholesome Ingredients: Packed with potatoes and fresh vegetables, it’s a comforting yet nutritious choice.

• Flavor Explosion: The tangy lime, spicy Cholula sauce, and creamy mayo work in perfect harmony.

• Customizable: Easily adjust ingredients to cater to dietary preferences or get creative by adding your favorite extras.

Ingredients

• 2 lbs Russet Potatoes, peeled and chopped into 1/2 inch pieces: These starchy gems provide a soft and comforting base.

• 2 teaspoons Kosher Salt for boiling potatoes: Enhances flavor and ensures perfectly seasoned potatoes.

• 6 Hard Boiled Eggs, chopped small (optional): Adds protein and a rich creaminess.

• 1 cup Mayonnaise: The luscious, creamy element that melds all the flavors together.

• 1/4 cup Chicken or Vegetable Stock: Adds depth and moisture to the dressing.

• 1 3/4 tablespoons Cholula Hot Sauce: For that zesty kick that keeps you craving more.

• 2 3/4 tablespoons Fresh Lime Juice (about 1 large lime): The zesty brightness that lifts the whole dish.

• 1 teaspoon Kosher Salt (adjust to taste): Essential for fine-tuning your flavors.

• 1 teaspoon Sugar (adjust according to taste): A touch of sweetness to balance the heat.

• 1/4 teaspoon Ground Red Chili Powder: Adds warmth and depth.

• 1 teaspoon Freshly Ground Black Pepper (to taste): For that extra spice.

• 6 large ears of Corn, kernels removed: Sweet, juicy corn brings a delightful crunch.

• 1/4 cup Red Onion, finely chopped: Offers a sharp contrast that brightens every bite.

• 1/4 cup Cotija Cheese, crumbled: The rich, salty cheese that finishes the dish beautifully.

• 2 tablespoons Fresh Cilantro or Parsley, chopped small (for garnish): A fresh touch to bring everything together.

Timing

Get ready for a dish that doesn’t keep you hovering over the stove. This salad can be whipped up in about 30-40 minutes, offering a fast and indulgent way to feed a hungry crowd. On the other hand, if you wish to revel in a luxurious experience, allow the flavors to meld together by making it ahead of time and letting it chill in the refrigerator for a couple of hours.

Step-by-Step

1. Boil the Potatoes: Toss the chopped russet potatoes into a pot of boiling water with 2 teaspoons of salt. Watch as they soften and transform, about 10 minutes. Once they reach tender perfection, drain and let cool.

2. Create the Dressing: In a large saucepan, combine mayonnaise, chicken or vegetable stock, Cholula hot sauce, lime juice, sugar, kosher salt, ground red chili powder, and black pepper. The mixture should warm over medium heat, dancing together until it’s bubbling and aromatic.

3. Combine Ingredients: Place the cooled potatoes into a large mixing bowl. If desired, fold in the chopped hard-boiled eggs. Pour the warm corn mixture over the potatoes, gently mixing until every piece is coated with the luscious sauce.

4. Add the Freshness: Sprinkle in the finely chopped red onion, crumbled Cotija cheese, and fresh cilantro or parsley. Mix well, ensuring the vibrant colors and flavors are beautifully blended.

5. Serve: Enjoy this delightful dish warm, or, for a cooler sensation, refrigerate it until chilled before serving.

Nutritional Information

This Mexican Street Corn Potato Salad is not just indulgent; it also garners a nutritional punch. Each serving packs a hearty blend of vitamins from the potatoes and corn, while the creamy dressing brings around 350-400 calories. It’s a guilt-free indulgence that pleases the palate without weighing you down.

Healthier Alternatives

Looking for lighter options? Here are some healthier swaps:

• Low-Sugar: Substitute sugar with a natural sweetener like honey or agave syrup.

• Dairy-Free: Use avocado or a dairy-free mayonnaise alternative for a creamy, rich texture without the dairy.

Serving Suggestions

Wondering how to elevate this dish even further? Consider pairing it with some zesty lime sorbet for a refreshing dessert, or serve it at your next holiday feast alongside grilled meats and summer sides. It’s the perfect dish to bring along to potlucks or family gatherings—everyone will be begging for the recipe!

Common Mistakes

To ensure your Mexican Street Corn Potato Salad shines, avoid these common mistakes:

• Overcooking the Potatoes: Too soft potatoes can turn mushy; keep an eye on them while boiling.

• Ignoring Seasoning: Failing to adjust salt and spices will lead to dull flavors.

• Messes while Mixing: Be gentle while mixing to maintain the integrity of the potatoes and avoid a mushy salad.

Storing Tips

If you find yourself with leftovers—or wish to prep ahead—here are a few storing tips:

• Freezing Portions: You can freeze portions in airtight containers for up to 3 months.

• Reheating Instructions: For leftovers, gently reheat in the oven or microwave, adding a splash of chicken or vegetable stock to revive its creamy goodness.

Tempted to Make It?

This Mexican Street Corn Potato Salad is calling your name! Its vibrant flavors, delightful textures, and simple preparations make it a must-try recipe. So roll up your sleeves, gather your ingredients, and dive into a delicious experience that will leave your taste buds longing for more!

FAQs

1. Can I make this salad ahead of time?
   Yes! It tastes even better when the flavors have time to meld, so prepare it a few hours in advance.

2. Can I use frozen corn instead of fresh?
   Absolutely! Just be sure to thaw and drain it before use.

3. What can I substitute for Cotija cheese?
   Feta or queso fresco are fantastic alternatives if Cotija is unavailable.

4. How long will leftovers last?
   Store any leftovers in an airtight container in the refrigerator for up to 3 days.

5. Can I add other vegetables to this salad?
   Certainly! Feel free to toss in diced bell peppers, jalapeños, or even avocado for extra flavor and texture.

Dive into this culinary treat today, and let the flavors of summer wrap around you with every savory bite!

Mexican Street Corn Potato Salad

A vibrant celebration of flavors bringing a taste of summer with tender russet potatoes, creamy sauce, and sweet corn, perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American, Mexican

Calories: 375

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs Russet Potatoes, peeled and chopped into 1/2 inch pieces These starchy gems provide a soft and comforting base.
• 6 large Hard Boiled Eggs, chopped small (optional) Adds protein and a rich creaminess.
• 6 ears Corn, kernels removed Sweet, juicy corn brings a delightful crunch.
• 1 cup Mayonnaise The luscious, creamy element that melds all the flavors together.
• 1/4 cup Chicken or Vegetable Stock Adds depth and moisture to the dressing.
• 1 3/4 tablespoons Cholula Hot Sauce For that zesty kick that keeps you craving more.
• 2 3/4 tablespoons Fresh Lime Juice (about 1 large lime) The zesty brightness that lifts the whole dish.
• 1 teaspoon Kosher Salt (adjust to taste) Essential for fine-tuning your flavors.
• 1 teaspoon Sugar (adjust according to taste) A touch of sweetness to balance the heat.
• 1/4 teaspoon Ground Red Chili Powder Adds warmth and depth.
• 1 teaspoon Freshly Ground Black Pepper (to taste) For that extra spice.
• 1/4 cup Red Onion, finely chopped Offers a sharp contrast that brightens every bite.
• 1/4 cup Cotija Cheese, crumbled The rich, salty cheese that finishes the dish beautifully.
• 2 tablespoons Fresh Cilantro or Parsley, chopped small (for garnish) A fresh touch to bring everything together.

Method

 

Preparation

1. Boil the Potatoes: Toss the chopped russet potatoes into a pot of boiling water with 2 teaspoons of salt. Boil for about 10 minutes until tender. Drain and let cool.
2. Create the Dressing: In a large saucepan, combine mayonnaise, chicken or vegetable stock, Cholula hot sauce, lime juice, sugar, kosher salt, ground red chili powder, and black pepper. Warm the mixture over medium heat until bubbling and aromatic.
3. Combine Ingredients: In a large mixing bowl, place the cooled potatoes. If desired, fold in the chopped hard-boiled eggs. Pour the warm corn mixture over the potatoes, mixing gently until coated.
4. Add the Freshness: Sprinkle in the red onion, crumbled Cotija cheese, and fresh cilantro or parsley. Mix well.
5. Serve: Enjoy warm, or refrigerate until chilled before serving.

Notes

This salad can be made ahead of time for better flavor melding. Great for potlucks and barbecues. Consider healthier alternatives like low-sugar or dairy-free options.