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Mexican Street Corn Potato Salad

Dive into this creamy, zesty potato salad that’s packed with vibrant flavors of street corn, ideal for summer cookouts and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups potatoes, diced Cut evenly for consistent cooking.
  • 1 cup corn (fresh or canned) Use fresh corn for better flavor.
  • 1/2 cup red onion, diced
  • 1/2 cup cilantro, chopped Don’t hold back on the cilantro!
  • 1/2 cup mayonnaise Use Greek yogurt as a substitute if desired.
  • 1/4 cup sour cream Can be substituted with vegan options.
  • 1 tablespoon lime juice Freshly squeezed is best for flavor.
  • 1 teaspoon chili powder Adjust to taste for spiciness.
  • Salt and pepper to taste
  • Feta cheese for garnish (optional) Adds a nice tang if used.

Method
 

Preparation
  1. Boil the diced potatoes in salted water until tender. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, corn, red onion, and cilantro.
  3. In a separate bowl, mix the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
  4. Pour the dressing over the potato mixture and gently toss to combine.
  5. Garnish with feta cheese if desired.
  6. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Serve in a colorful bowl to highlight the dish. Pairs well with grilled chicken or tacos. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Flavors improve over time.