Introduction
Mexican Street Corn Potato Salad is a delicious and unique twist on traditional potato salad. This recipe combines the flavors of Mexican street corn, also known as elote, with the creamy goodness of a classic potato salad. It’s the perfect side dish for barbecues, picnics, or any summer gathering.
Ingredients
For this Mexican Street Corn Potato Salad, you will need the following ingredients:
– 2 pounds of red potatoes, washed and cut into bite-sized pieces
– 4 ears of fresh corn, husks and silks removed
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 jalapeno pepper, seeded and finely diced
– 1/4 cup crumbled cotija cheese
– 2 tablespoons lime juice
– 1 teaspoon chili powder
– Salt and pepper to taste
Steps
Follow these steps to make the delicious Mexican Street Corn Potato Salad:
Step 1: Boil the Potatoes
Place the bite-sized potato pieces in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork. This usually takes about 10-15 minutes. Once cooked, drain the potatoes and set them aside to cool.
Step 2: Grill the Corn
Preheat your grill to medium-high heat. Place the ears of corn directly on the grill grates and cook, turning occasionally, until the corn kernels are lightly charred and tender. This usually takes about 10 minutes. Remove the corn from the grill and let it cool.
Step 3: Prepare the Dressing
In a bowl, combine the mayonnaise, sour cream, cilantro, diced jalapeno, crumbled cotija cheese, lime juice, chili powder, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
Step 4: Assemble the Salad
Once the potatoes and corn are cooled, cut the corn kernels off the cobs and add them to the cooked potatoes. Pour the dressing over the potatoes and corn, and gently toss everything together until the dressing is evenly distributed.
Step 5: Chill and Serve
Transfer the Mexican Street Corn Potato Salad to a serving bowl and refrigerate it for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy!
Variations
While this recipe is delicious as is, you can also customize it to suit your taste preferences. Here are a few variations you can try:
Spicy Version:
If you like your potato salad with an extra kick, add some diced pickled jalapenos or a few dashes of hot sauce to the dressing.
Vegetarian Version:
To make this recipe vegetarian-friendly, simply omit the cotija cheese or replace it with a plant-based alternative.
Grilled Version:
If you don’t have access to a grill, you can still achieve a smoky flavor by roasting the corn in the oven. Simply place the husked corn on a baking sheet and roast it at 400°F for about 20 minutes, or until the kernels are tender and slightly charred.
Tips
Here are a few tips to help you make the best Mexican Street Corn Potato Salad:
– Use red potatoes for this recipe, as they hold their shape well and have a creamy texture.
– Don’t overcook the potatoes. They should be tender but still firm enough to hold their shape in the salad.
– For an extra burst of flavor, squeeze some fresh lime juice over the salad just before serving.
– If you can’t find cotija cheese, you can substitute it with crumbled feta cheese or grated Parmesan.
Conclusion
Mexican Street Corn Potato Salad is a delightful twist on a classic dish. The combination of grilled corn, creamy potatoes, and zesty dressing creates a burst of flavors that will impress your family and friends. Whether you’re hosting a summer cookout or simply craving a unique side dish, this recipe is sure to be a hit. Give it a try and enjoy the taste of Mexican street corn in a whole new way!
FAQs
1. Can I make this salad in advance?
Yes, you can make this Mexican Street Corn Potato Salad a day in advance. Simply store it in the refrigerator in an airtight container until you’re ready to serve.
2. Can I use frozen corn instead of fresh?
While fresh corn is recommended for this recipe, you can use frozen corn kernels in a pinch. Just make sure to thaw and cook the corn before adding it to the salad.
3. Can I substitute the mayonnaise with Greek yogurt?
Yes, you can substitute the mayonnaise with Greek yogurt for a lighter version of the dressing. The taste and texture will be slightly different, but still delicious.
4. How long will this salad last in the refrigerator?
This Mexican Street Corn Potato Salad can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to maintain freshness.
5. Can I add other vegetables to this salad?
Absolutely! Feel free to add other vegetables like diced bell peppers, cherry tomatoes, or sliced green onions to enhance the flavors and textures of the salad.
Mexican Street Corn Potato Salad
A delicious twist on traditional potato salad, combining the flavors of Mexican street corn with creamy red potatoes, dressed in a zesty and creamy dressing.
Ingredients
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2 pounds red potatoes, washed and cut into bite-sized pieces
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4 ears fresh corn, husks and silks removed
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1/2 cup mayonnaise
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1/4 cup sour cream
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1/4 cup chopped fresh cilantro
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1 jalapeno pepper, seeded and finely diced
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1/4 cup crumbled cotija cheese
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2 tablespoons lime juice
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1 teaspoon chili powder
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Salt and pepper to taste
Directions
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Boil the red potatoes until tender, drain, and let cool.
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Grill the fresh corn until lightly charred and tender. Cut off the kernels.
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Prepare the dressing by combining mayonnaise, sour cream, cilantro, jalapeno, cotija cheese, lime juice, chili powder, salt, and pepper.
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Mix the potatoes, corn, and dressing together gently until well combined.
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Chill the salad for at least 1 hour before serving.
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Serve chilled and enjoy!
