Mexican Street Corn Potato Salad (Print version)

Tender potatoes and charred corn tossed in a creamy lime-chili dressing with cotija, cilantro, and jalapeno.

# Ingredients:

For the salad

01 - 2 lb (900 g) baby gold potatoes, halved or quartered if large
02 - 2 cups (300 g) corn kernels, fresh, thawed frozen, or well-drained canned
03 - 1 tablespoon unsalted butter
04 - 1/3 cup (45 g) crumbled cotija cheese, plus more for topping
05 - 1/4 cup (10 g) chopped fresh cilantro, plus more for topping
06 - 3 tablespoons finely diced red onion
07 - 1 small jalapeno, seeded and finely diced, optional

For the chili-lime dressing

08 - 1/2 cup (115 g) mayonnaise
09 - 1/3 cup (80 g) sour cream
10 - 2 tablespoons fresh lime juice
11 - 1 teaspoon finely grated lime zest
12 - 1 teaspoon chili powder
13 - 3/4 teaspoon smoked paprika
14 - 1 small garlic clove, finely grated
15 - 3/4 teaspoon kosher salt, plus more for the potato water
16 - 1/4 teaspoon black pepper

# Instructions:

01 - Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water well, bring to a boil, then simmer for 12-15 minutes until fork-tender. Drain and let steam dry for 2 minutes.
02 - Melt the butter in a large skillet over medium-high heat. Add the corn in an even layer and cook for 5-7 minutes, stirring only a few times, until browned in spots. Remove from the heat.
03 - In a large bowl, whisk the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic, salt, and pepper until smooth.
04 - Add the warm potatoes to the dressing and fold gently until coated. Let them sit for 5 minutes so they absorb the flavor.
05 - Add the charred corn, cotija, cilantro, red onion, and jalapeno if using. Fold gently so the potatoes stay mostly intact.
06 - Cover and chill for at least 30 minutes. Before serving, taste for salt and lime, then top with extra cotija, cilantro, and a light dusting of chili powder.

# Good to know:

01 - Best chilled for at least 30 minutes before serving.
02 - Leftovers keep refrigerated for up to 3 days.
03 - Dress the potatoes while warm for the best flavor.

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