Mexican Street Corn Potato Salad

 

Mexican Street Corn Potato Salad

Ingredients

2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces

2 teaspoons kosher salt, for the boiling water with the potatoes

6 hard boiled eggs, chopped small (optional)

1 cup mayonnaise

1/4 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

1/4 cup red onion, finely chopped

1/4 cup cotija cheese, crumbled sliced thin

2 tablespoons fresh cilantro or parsley chopped small

Instructions

Cook the Potatoes:

Place chopped potatoes in a large pot and cover with water. Bring to a boil over high heat, then add 2 teaspoons of kosher salt. Cook for about 10 minutes, or until the potatoes are just fork-tender. Drain and set aside to cool slightly.

Prepare the Corn Mixture:

In a large saucepan, whisk together the mayonnaise, chicken or vegetable stock, hot sauce (to taste), lime juice, sugar, salt, chili powder, and black pepper until smooth. Add the fresh corn kernels and cook over medium heat, stirring occasionally, until warmed through, about 5–7 minutes. Remove from heat.

Combine the Salad:

Transfer the cooked potatoes to a large mixing bowl. Add the chopped hard-boiled eggs, if using. Pour the warm corn mixture over the potatoes and gently fold everything together until evenly coated.

Add Final Touches:

Stir in the red onion, crumbled cotija cheese, and chopped cilantro or parsley. Mix again gently to distribute the ingredients evenly.

Serve:

Serve the salad warm for a comforting side dish, or refrigerate and serve chilled for a refreshing twist. Enjoy as a bold, zesty complement to grilled meats or tacos.