Description
This Loaded Street Corn Potato Salad combines the flavors of Mexican street corn with creamy potatoes for a delicious side dish or salad option. Perfect for BBQs or potlucks, this dish is a crowd-pleaser with its creamy dressing, charred corn, and flavorful seasonings.
Ingredients
Scale
Potato Salad:
- 2 lbs baby potatoes, halved
Corn Mixture:
- 2 cups corn kernels (fresh, canned, or thawed frozen)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Toppings:
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
Instructions
- Cook Potatoes: Place halved baby potatoes in a pot, cover with water, add salt, and boil for 10–12 minutes until fork-tender. Drain and cool slightly.
- Cook Corn: Cook corn in a skillet until lightly charred, about 5 minutes, or grill if preferred.
- Prepare Dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine Ingredients: Toss potatoes and corn in the dressing. Fold in cotija cheese, cilantro, and green onions.
- Chill and Serve: Chill the salad for at least 30 minutes before serving.
Notes
- For extra flavor, roast the potatoes instead of boiling.
- This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
