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–+ servings
Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad for a Flavorful Twist

Experience a vibrant and creamy Mexican Street Corn Potato Salad, perfect for summer barbecues and customized with your favorite veggies.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds waxy or red potatoes
  • 2 cups fresh or frozen sweet corn charred for flavor
  • 1 bunch cilantro or parsley as substitute
For the Dressing
  • 1 cup mayonnaise or Greek yogurt for a lighter option
  • 1/2 cup sour cream or Greek yogurt as substitute
  • 1 lime lime juice fresh
  • 1 teaspoon chili powder adjust to taste
  • to taste salt
  • to taste pepper

Equipment

  • Large Pot
  • grill or skillet
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Cook the diced waxy or red potatoes in a large pot of boiling water for 10-15 minutes or until fork-tender, then drain and cool.
  2. Char the corn in a grill or skillet over medium-high heat for 5-7 minutes until slightly charred and golden.
  3. Prepare the dressing by whisking together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
  4. Combine cooled potatoes and charred corn in a large bowl, then mix gently with chopped cilantro.
  5. Pour the dressing over the potato and corn mixture, gently mixing to coat without mashing potatoes.
  6. Chill the salad covered in the fridge for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This salad can be customized with additional veggies or jalapeños for extra heat. Perfect for barbecues or as a hearty side dish.

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