Mexican Street Corn Potato Salad
This Mexican Street Corn Potato Salad is a delicious and colorful addition to any meal, offering a unique blend of flavors and textures that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 6 large ears of corn, kernels removed
- 1 cup mayonnaise
- ¼ cup chicken or vegetable stock
- 1–3 tablespoons Cholula hot sauce
- 2–3 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 2 teaspoons kosher salt (for boiling potatoes)
- 1 teaspoon sugar
- ¼ teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
- 6 hard-boiled eggs, chopped small (optional)
- ¼ cup red onion, finely chopped
- ¼ cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro or parsley, chopped small
Instructions
- Place the peeled and chopped potatoes in a large pot and cover with water. Bring to a boil over high heat, adding 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
- In a large saucepan, whisk together the mayonnaise, chicken or vegetable stock, hot sauce, lime juice, sugar, remaining 1 teaspoon of salt, chili powder, and black pepper. Add the corn kernels to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
- In a large mixing bowl, place the cooled potatoes. Add the chopped hard-boiled eggs if using. Pour the warmed corn mixture over the potatoes and stir gently to coat thoroughly. Add the red onion, cotija cheese, and cilantro. Stir once more to combine.
- Serve the salad warm or refrigerate it to chill before serving.
Nutrition
- Calories: 250
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg