Description
A creamy, zesty, and flavorful potato salad that combines the delicious taste of Mexican street corn with tender baby potatoes. This dish is perfect for any summer barbecue or a refreshing side dish to complement your favorite meals.
Ingredients
Scale
- 2 lbs baby potatoes
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
- 2 tbsp lime juice
- 2 tbsp olive oil
- 4 ears of corn, grilled and kernels removed
Instructions
- Boil baby potatoes until tender, then cut into bite-sized pieces.
- In a large bowl, mix together mayonnaise, sour cream, cilantro, cotija cheese, chili powder, garlic powder, paprika, salt, pepper, lime juice, and olive oil.
- Add potatoes and grilled corn kernels to the bowl and toss until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Feel free to adjust the spices to your taste.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
- For a smoky flavor, you can grill the corn with the husks on.
- Prep Time: 15 minutes
- Cook Time: 20 minutes