Experience the vibrant and irresistible flavors of Mexican street corn in a new and exciting way with this mouthwatering Mexican Street Corn Potato Salad recipe. Perfect for any occasion, from casual picnics to festive barbecues, this dish combines creamy potatoes with charred corn kernels and a zesty mayonnaise dressing, creating a sensational fusion of flavors that will have your taste buds dancing with delight.
Ingredients:
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt (for boiling potatoes)
- 6 hard-boiled eggs, chopped small (optional)
- 1 cup mayonnaise
- ¼ cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce
- 2-3 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon sugar (adjust according to taste)
- ¼ teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
- 6 large ears of corn, kernels removed
- ¼ cup red onion, finely chopped
- ¼ cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro or parsley, chopped small
Directions:
- Begin by boiling the potatoes in a large pot of water with 2 teaspoons of kosher salt until they are just fork-tender, approximately 10 minutes. Drain and set aside to cool.
- In a large saucepan, whisk together the mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper. Add the corn kernels to the saucepan and warm the mixture over medium heat, stirring occasionally until heated through.
- Place the cooled potatoes in a large mixing bowl. If desired, add the chopped hard-boiled eggs. Pour the warm corn mixture over the potatoes and gently toss to coat evenly. Add the chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley, and mix well.
- Serve the salad warm or refrigerate until chilled before serving.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Serving and Storage Tips:
- Serving: This Mexican Street Corn Potato Salad can be served warm or chilled, depending on your preference. Garnish with extra cotija cheese and fresh cilantro or parsley for an added burst of flavor.
- Chilling: If serving chilled, allow the salad to cool to room temperature before refrigerating. Cover tightly with plastic wrap or transfer to an airtight container to maintain freshness.
- Reheating: To reheat the potato salad, gently warm it in the microwave or on the stovetop over low heat. Add a splash of chicken stock or lime juice to refresh the flavors if needed.
- Make-Ahead: You can prepare the salad up to a day in advance, making it a convenient option for meal prep or entertaining. Simply store it in the refrigerator until ready to serve.
- Storage: Leftover potato salad can be stored in the refrigerator for up to 3-4 days. Keep it covered to prevent drying out and maintain its freshness.
- Freezing: While you can freeze potato salad, the texture may change upon thawing, especially due to the creamy dressing. It’s best enjoyed fresh or refrigerated rather than frozen.
- Bringing to Potlucks or Parties: This potato salad is a fantastic dish to bring to potlucks, picnics, or parties. It’s sure to impress guests with its unique flavors and vibrant presentation.
- Pairing Suggestions: Serve this Mexican Street Corn Potato Salad alongside grilled meats, seafood, or as a filling for tacos or burritos. It also complements barbecue dishes and sandwiches wonderfully.
- Refreshing: For a refreshing twist, add diced avocado or a squeeze of fresh lime juice to the salad just before serving. These additions enhance the flavors and add a delightful creaminess.
- Adjusting Seasonings: Feel free to adjust the seasonings according to your taste preferences. You can increase or decrease the amount of hot sauce, lime juice, or spices to suit your palate.
Variations:
- Vegan Option: Replace the mayonnaise with a vegan-friendly alternative and omit the eggs and cotija cheese for a delicious vegan version of this potato salad.
- Grilled Corn: Instead of boiling the corn, grill the whole ears until lightly charred for a smoky flavor that adds depth to the salad.
- Spicy Variation: Add diced jalapeños or a pinch of cayenne pepper for an extra kick of heat. Adjust the amount according to your spice tolerance.
- Herb Infusion: Experiment with different herbs such as cilantro, parsley, or chives to add freshness and aroma to the salad.
- Protein Boost: Incorporate cooked and diced chicken, shrimp, or tofu to make the salad more filling and substantial.
- Avocado Addition: For a creamy texture and rich flavor, fold in diced avocado just before serving. This adds a luxurious touch to the salad.
- Pickled Red Onions: Substitute the raw red onion with pickled red onions for a tangy and colorful twist that complements the other flavors.
- Cheese Varieties: Explore different cheese options such as crumbled feta or grated pepper jack for a unique flavor profile.
- Roasted Potato Variation: Instead of boiling the potatoes, roast them in the oven until golden and crispy for added texture and depth of flavor.
- Cornbread Croutons: For a creative twist, cube leftover cornbread and toast it until crispy to use as crunchy croutons in the salad.
- Avocado Lime Dressing: Instead of mayonnaise-based dressing, create a creamy avocado lime dressing by blending ripe avocados with lime juice, garlic, cilantro, and a touch of Greek yogurt for added creaminess. Toss the potatoes and corn in this vibrant dressing for a refreshing twist.
- Grilled Potato Salad: For an extra layer of smokiness, grill the potatoes instead of boiling them. Cut the potatoes into thick slices, brush with olive oil, and grill until tender and charred. Combine the grilled potatoes with charred corn kernels and other ingredients for a deliciously charred potato salad.
- Chipotle Honey Dressing: Add a spicy-sweet kick to the salad by mixing chipotle peppers in adobo sauce with honey, lime juice, and a dash of cumin. Toss the cooked potatoes and corn in this flavorful dressing for a bold and zesty potato salad.
FAQs :
- Can I use frozen corn instead of fresh?
- Yes, frozen corn can be used as a convenient alternative. Thaw and drain the corn before adding it to the salad.
- Is it necessary to peel the potatoes?
- Peeling the potatoes is optional and depends on personal preference. Leaving the skins on adds texture and nutrients to the dish.
- Can I make this salad ahead of time?
- Absolutely! This potato salad can be made ahead of time and stored in the refrigerator until ready to serve.
- What can I substitute for cotija cheese?
- If cotija cheese is unavailable, you can use crumbled feta cheese or grated Parmesan cheese as alternatives.
- Is this recipe gluten-free?
- The recipe itself is gluten-free, but be sure to check the labels on your ingredients, especially the chicken stock and hot sauce, to ensure they are gluten-free.
- Can I adjust the spiciness of the salad?
- Yes, you can adjust the level of spiciness by varying the amount of hot sauce or omitting the chili powder altogether.
- How long will leftovers keep in the refrigerator?
- Leftovers can be stored in the refrigerator for 3-4 days. Be sure to cover the salad tightly to maintain freshness.
- Can I freeze this potato salad?
- While technically you can freeze potato salad, the texture may change upon thawing, so it’s not recommended.
- Can I add additional vegetables to the salad?
- Absolutely! Feel free to customize the salad by adding your favorite vegetables such as diced bell peppers, cherry tomatoes, or black beans.
- What dishes pair well with this potato salad?
- This salad pairs beautifully with grilled meats, seafood, or as a side dish for tacos, burritos, or sandwiches. It’s also delicious alongside barbecue fare or served with crusty bread for a complete meal.
Indulge in the bold and satisfying flavors of Mexican street corn with this tantalizing potato salad recipe that’s sure to become a crowd favorite at your next gathering. Whether enjoyed as a side dish or a standalone delight, this dish promises to elevate any mealtime experience with its irresistible taste and vibrant appeal.