Mexican Street Corn Potato Salad

Introduction:

Prepare your taste buds for a fiesta of flavors with Mexican Street Corn Potato Salad. This vibrant dish combines the beloved elements of Mexican street corn, or “elote,” with the comfort of creamy potato salad. Picture tender potatoes tossed in a zesty dressing infused with the smoky char of grilled corn, the tang of lime juice, and the kick of chili powder. Whether served as a side dish at your next barbecue or as a stand-alone meal, this recipe promises to transport you to the bustling streets of Mexico with each delicious bite. In this article, we’ll explore the tantalizing fusion of flavors in Mexican Street Corn Potato Salad and share an irresistible recipe for you to recreate at home.

Ingredients:

– 2 pounds potatoes, peeled and cubed

– 2 tablespoons olive oil

– 1 teaspoon chili powder

– Salt and pepper to taste

– 2 cups cooked corn kernels

– 1/2 cup mayonnaise

– 1/4 cup sour cream

– 1/4 cup chopped fresh cilantro

– 1/4 cup crumbled cotija cheese

– 2 tablespoons lime juice

– 1 teaspoon garlic powder

– 1/2 teaspoon smoked paprika

– Lime wedges, for serving

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed potatoes with olive oil, chili powder, salt, and pepper until evenly coated.
3. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and tender, stirring halfway through.
5. In a large mixing bowl, combine the roasted potatoes with cooked corn kernels, mayonnaise, sour cream, chopped fresh cilantro, crumbled cotija cheese, lime juice, garlic powder, and smoked paprika. Mix until well combined.
6. Season with additional salt and pepper to taste, if needed.
7. Serve the Mexican Street Corn Potato Salad chilled or at room temperature, garnished with lime wedges on the side.
8. Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes
9. Kcal: 280 kcal | Servings: Serves 6

Serving Tips:

1. Chill Before Serving: For optimal flavor, refrigerate the Mexican Street Corn Potato Salad for at least 1 hour before serving. Chilling allows the flavors to meld together and enhances the overall taste of the dish.
2. Garnish Just Before Serving: Add fresh garnishes such as chopped cilantro, a sprinkle of chili powder, and a squeeze of lime juice just before serving. This adds a burst of freshness and visual appeal to the salad.
3. Serve with Grilled Proteins: Mexican Street Corn Potato Salad pairs well with grilled proteins such as steak, chicken, shrimp, or tofu. The smoky flavors from the grill complement the zesty and spicy notes of the salad.
4. Use as a Taco Filling: Get creative and use the potato salad as a filling for tacos. Simply spoon the salad into warm tortillas and top with your favorite taco toppings for a delicious and satisfying meal.

Storage Tips:

1. Refrigerate Leftovers Promptly: If you have any leftover Mexican Street Corn Potato Salad, transfer it to an airtight container and refrigerate it promptly. Leftovers can be stored in the refrigerator for up to 3-4 days.
2. Avoid Freezing: Due to the creamy dressing and potatoes, it’s best not to freeze Mexican Street Corn Potato Salad. Freezing can cause the texture to become watery and the potatoes to become mushy when thawed.
3. Stir Before Serving: Before serving leftover potato salad, give it a good stir to redistribute the dressing and toppings. This ensures that each bite is equally flavorful and delicious.
4. Refresh Before Serving: If the salad seems dry after refrigeration, add a splash of lime juice or a dollop of sour cream to refresh the flavors before serving.
5. Serve at Room Temperature: If you prefer to serve the salad at room temperature, allow it to sit out for about 20-30 minutes before serving. This allows the flavors to come alive and enhances the overall taste experience.

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