Loaded Street Corn Potato Salad Recipe
This Loaded Street Corn Potato Salad is a vibrant and flavorful side dish perfect for barbecues, picnics, or family dinners. Featuring tender baby potatoes, charred corn, creamy dressing, and tangy cotija cheese, this salad combines the best of street corn flavors with a hearty potato base. A sprinkle of chili powder and a squeeze of lime brighten up the dish, while cilantro and Tajín add a fresh and spicy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Potatoes and Corn
- 2 lbs baby potatoes, halved
- 4 cups corn (fresh, frozen, or canned drained)
Seasonings and Dressing
- 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
Additional Toppings
- 1 cup cotija cheese
- 1/4 cup cilantro, chopped
- Hot sauce or Tajín for topping
Instructions
- Cook the Potatoes: Bring a large pot of water to a boil. Add the halved baby potatoes and boil until just fork tender, ensuring they don’t break apart when pierced. Drain and allow the potatoes to cool for 10-15 minutes.
- Char the Corn: While the potatoes cook, heat a skillet over medium to high heat. Add the corn and cook, stirring occasionally, for 5-7 minutes until the corn is nicely charred. Remove from heat and let cool.
- Prepare the Dressing: In a medium bowl, whisk together salt, pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream, and lime juice until thoroughly combined. Set the dressing aside.
- Combine Salad Ingredients: In a large bowl, add the cooled potatoes, charred corn, cotija cheese, cilantro, and the prepared dressing. Toss everything gently until the salad is evenly coated with the dressing and ingredients are well mixed.
- Garnish and Serve: Transfer the potato salad to a serving dish. Top with extra cotija cheese, additional chopped cilantro, and a sprinkle of Tajín or your favorite hot sauce for a spicy kick. Serve immediately or chill before serving for more melded flavors.
Notes
- Baby potatoes are preferred as they hold their shape well and provide a nice bite.
- Charred corn can be substituted with grilled corn for enhanced smoky flavor.
- Using fresh lime juice adds bright acidity; bottled lime juice can be used in a pinch.
- This salad can be served warm or chilled, depending on preference.
- For a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and omit cotija cheese.
Find it online: https://recipethrive.com/loaded-street-corn-potato-salad-recipe/
