Mexican Corn Salad (Print Version)
# Ingredients:
01 -
2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces.
02 -
2 teaspoons kosher salt (for boiling potatoes).
03 -
6 hard-boiled eggs, chopped small (optional).
04 -
1 cup mayonnaise.
05 -
¼ cup chicken or vegetable stock.
06 -
1-3 tablespoons Cholula hot sauce.
07 -
2-3 tablespoons fresh lime juice (about 1 large lime).
08 -
1 teaspoon kosher salt (adjust to taste).
09 -
1 teaspoon sugar (adjust according to taste).
10 -
¼ teaspoon ground red chili powder.
11 -
1 teaspoon freshly ground black pepper.
12 -
6 large ears of corn, kernels removed.
13 -
¼ cup red onion, finely chopped.
14 -
¼ cup cotija cheese, crumbled.
15 -
2 tablespoons fresh cilantro or parsley, chopped small.
# Instructions:
01 -
Toss potatoes into a pot of boiling water with 2 teaspoons of salt. Cook until soft enough to stick a fork in, about 10 minutes. Drain and let cool.
02 -
In a large saucepan, mix together mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper. Add corn kernels and warm over medium heat, stirring occasionally until heated through.
03 -
Place cooled potatoes into a large mixing bowl. Optionally, add chopped hard-boiled eggs. Pour warm corn mixture over potatoes and gently mix until everything is coated.
04 -
Add chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley. Mix well.
05 -
Serve salad warm or chill in the fridge before serving.