Get ready to transform your ordinary potato salad into a culinary masterpiece that will transport your taste buds straight to the vibrant streets of Mexico! This Mexican Street Corn Potato Salad isn't just another side dish – it's a zesty, creamy, and utterly irresistible adventure that combines the smoky charm of street corn with perfectly tender potatoes and a kick of chipotle lime crema. Prepare to wow your friends and family with a recipe that's about to become the star of every summer gathering and potluck!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs potatoes
- 2 cups corn (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chipotle powder
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Wash potatoes thoroughly and cut into 1-inch cubes, ensuring uniform size for even cooking.
- Place potato cubes in a large pot of salted water. Bring to a boil over high heat and cook for 12-15 minutes until potatoes are tender but not falling apart. Test with a fork for doneness.
- While potatoes are cooking, prepare the corn. If using fresh corn, remove kernels from cob. If using frozen corn, thaw completely.
- Heat a cast-iron skillet or grill pan over medium-high heat. Dry roast corn kernels for 5-7 minutes, stirring occasionally, until they develop light char marks and caramelized edges.
- In a separate mixing bowl, whisk together mayonnaise, sour cream, lime juice, chipotle powder, salt, and pepper to create the creamy chipotle dressing.
- Drain cooked potatoes in a colander and let them cool for 10 minutes at room temperature. Gently pat dry with paper towels to remove excess moisture.
- In a large serving bowl, combine cooled potatoes, roasted corn kernels, and chopped cilantro.
- Pour chipotle lime crema over the potato and corn mixture, gently folding to coat evenly without breaking potato pieces.
- Cover and refrigerate for 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning with additional salt, pepper, or lime juice if needed. Garnish with extra cilantro leaves.
Tips
- Potato Perfection: Choose waxy potatoes like Yukon Gold or red potatoes that hold their shape when boiled. Cut them uniformly to ensure even cooking.
- Corn Charring Technique: For maximum flavor, use a cast-iron skillet or grill pan to get those beautiful caramelized edges on your corn kernels. The slight char adds a smoky dimension to the salad.
- Crema Consistency: Whisk your chipotle lime crema thoroughly to ensure a smooth, well-blended dressing that coats every ingredient evenly.
- Chill for Flavor Fusion: Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and intensify.
- Fresh is Best: Use fresh cilantro and squeeze lime juice just before mixing for the brightest, most vibrant flavor profile.
- Make Ahead Friendly: This salad tastes even better the next day, making it perfect for meal prep or advance party planning!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 10mg
