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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.