Description
A delicious and refreshing Loaded Street Corn Potato Salad that combines the creamy texture of potatoes with the sweet crunch of corn, enhanced with spices and topped with cotija cheese.
Ingredients
Scale
- 2 lbs baby potatoes, halved
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- 4 cups corn (fresh, frozen, or canned, drained)
- 1 cup cotija cheese
- 1/4 cup cilantro, chopped
- Hot sauce or Tajín for topping
Instructions
- Bring a large pot of water to boil and boil the potatoes until they are just fork tender. You do not want the potatoes to break when stabbing. Drain and let cool for 10-15 minutes.
- While the potatoes cook, char the corn in a skillet over medium to high heat for 5-7 minutes. Let cool.
- In a medium bowl whisk together the salt, pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream and lime juice. Stir until completely mixed together. Set aside.
- To a large bowl add the potatoes, corn, cotija cheese, cilantro and the dressing. Toss around until coated.
- Top with extra cotija, cilantro and Tajín before serving.
Notes
- This salad can be served warm or chilled.
- Adjust spices according to personal preference.
- For a spicier kick, add more hot sauce or Tajín as desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Charring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg