Mexican Street Corn Potato Salad is a delightful fusion of flavors, combining the creamy richness of potato salad with the vibrant tastes of Mexican street corn. This dish is perfect for any gathering and is sure to impress. To prepare, boil chopped russet potatoes until tender, then cool. In a saucepan, mix mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper, then add corn kernels and heat through. Combine the cooled potatoes, optional chopped hard-boiled eggs, and the warm corn mixture. Add red onion, cotija cheese, and cilantro or parsley, and mix well. Serve warm or chilled, and enjoy the bold flavors and creamy texture of this unique salad.
Mexican Street Corn Potato Salad is a delightful fusion of flavors, combining the creamy richness of potato salad with the vibrant tastes of Mexican street corn. This dish is perfect for any gathering and is sure to impress. Below are the ingredients you'll need to create this delicious salad.
INGREDIENTS
- Russet Potatoes: 2 lbs, peeled and chopped into 1/2-inch pieces.
- Kosher Salt: 2 teaspoons for boiling potatoes.
- Hard-Boiled Eggs: 6, chopped small (optional).
- Mayonnaise: 1 cup, for the creamy base.
- Chicken or Vegetable Stock: ¼ cup, to add moisture and flavor.
- Cholula Hot Sauce: 1-3 tablespoons, for a spicy kick.
- Fresh Lime Juice: 2-3 tablespoons, about 1 large lime, for a zesty flavor.
- Kosher Salt: 1 teaspoon, adjust to taste.
- Sugar: 1 teaspoon, adjust according to taste.
- Ground Red Chili Powder: ¼ teaspoon, for a hint of heat.
- Freshly Ground Black Pepper: 1 teaspoon, to taste.
- Corn Kernels: 6 large ears of corn, kernels removed.
- Red Onion: ¼ cup, finely chopped.
- Cotija Cheese: ¼ cup, crumbled, for a salty, tangy finish.
- Fresh Cilantro or Parsley: 2 tablespoons, chopped small, for garnish.
INSTRUCTIONS
- Step 1:
- Toss 2 lbs of chopped russet potatoes into a pot of boiling water with 2 teaspoons of salt. Cook until the potatoes are soft enough to stick a fork in, about 10 minutes. Drain and let cool.
- Step 2:
- In a large saucepan, mix together 1 cup of mayonnaise, ¼ cup of chicken or vegetable stock, 1-3 tablespoons of Cholula hot sauce, 2-3 tablespoons of fresh lime juice, 1 teaspoon of sugar, 1 teaspoon of kosher salt, ¼ teaspoon of ground red chili powder, and 1 teaspoon of freshly ground black pepper. Add 6 ears of corn kernels and warm over medium heat, stirring occasionally until heated through.
- Step 3:
- Place the cooled potatoes into a large mixing bowl. If desired, add 6 chopped hard-boiled eggs. Pour the warm corn mixture over the potatoes and gently mix until everything is coated.
- Step 4:
- Add ¼ cup of finely chopped red onion, ¼ cup of crumbled cotija cheese, and 2 tablespoons of chopped fresh cilantro or parsley. Mix well.
- Step 5:
- Serve the salad warm or chill in the refrigerator before serving.
Serving and Storage Tips
- Serve the Mexican Street Corn Potato Salad warm for the best flavor experience, or chill in the refrigerator for a refreshing cold salad.
- This salad pairs wonderfully with grilled meats, tacos, or as a stand-alone side dish for any gathering.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Before serving leftovers, give the salad a good stir to redistribute the dressing and flavors.
Helpful Notes
- If you prefer a less spicy salad, reduce the amount of Cholula hot sauce or omit it altogether.
- Feel free to add other vegetables such as diced bell peppers or cherry tomatoes for added color and texture.
- For a smoky flavor, grill the corn before removing the kernels and adding them to the salad.
Tips from Well-Known Chefs
- Chef Rick Bayless: "Using fresh, high-quality ingredients will make your potato salad stand out."
- Chef Pati Jinich: "Don't be afraid to adjust the seasoning to your taste. A little extra lime juice or hot sauce can really elevate the dish."
- Chef Aarón Sánchez: "Grilling the corn adds a delicious smoky flavor that complements the creamy dressing perfectly."