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STREET CORN POTATO SALAD The Best of 2 Classic Side Dishes
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Jun 22, 2025
STREET CORN POTATO SALAD The Best of 2 Classic Side Dishes Today's Recipe: https://catherinesplates.com/mexican-street-corn-potato-salad/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
welcome back everyone to Katherine's
0:01
Plates today I'm going to show you how
0:03
to make this delicious street corn
0:06
potato salad we're going to take a
0:09
classic which is Mexican street corn got
0:12
zesty flavors in it we're going to merge
0:16
it in with a potato salad woo y'all
0:20
bring this somewhere i'm telling you I
0:22
am trying to liven up y'all's summer's
0:25
barbecues your potlucks your getto
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togethers your picnics whatever you got
0:30
going on this is a great one to bring
0:34
now before we make that delicious zesty
0:36
dressing to pull this whole dish
0:39
together we're going to have to cook our
0:42
corn which I'm using some sweet corn
0:45
texas roots
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Texas
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that's where I'm at
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we've got some eggs we're going to hard
0:53
boil those cuz those go in a potato
0:55
salad and then we have our potatoes
0:59
these are ranch hand russetss now you
1:03
can use any potatoes you want for this
1:05
recipe i'm going to use 2 and 12 lbs of
1:08
these russets we're going to get those
1:10
ready so I'm going to peel the potatoes
1:13
and then we're going to cut these into
1:15
bite-sized pieces or about a half of an
1:18
inch thick for the potatoes
1:22
now I'm just peeling the potatoes
1:23
towards me now someone has told me that
1:27
you can wash off the skins of your
1:28
potatoes that you peel and then you can
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air fry them or fry them up and they
1:34
make russet skin potato chips
1:39
we definitely have to give that a try
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so I'm going to cut it lengthwise in
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half
1:46
cut that lengthwise so you have four
1:50
pieces like that we're going to turn it
1:52
around
1:55
nice big pieces there
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that's what we're talking about i'm
2:00
going to put them in a colander here cuz
2:01
we're just going to give them a rinse
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before we put them in our pot to start
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boiling
2:07
when I was growing up I was the potato
2:10
peeler in my house
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anytime we had a dish that had potatoes
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in it I was peeling lots of potatoes
2:26
and what's great about this is you can
2:28
use any potato you want to if you like
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the red potatoes the golden Yukon
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potatoes
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whatever you like you can leave the
2:39
skins on these potatoes also on the
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russetss now just make sure that you
2:44
keep your fingers in when you're
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chopping things i'm on my last potato
2:47
here
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cuz you don't want to chop a finger
2:53
all right let's go rinse these off
3:00
all right we're going to add these to a
3:01
large pot
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[Music]
3:10
now what we want to do is fill the pot
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with cold water
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we want to go about 1 inch above the
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potatoes that looks good there we'll put
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them on our back burner
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we're going to start it off on a high
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heat i'm going to add some salt so that
3:30
we can flavor the water and get those
3:33
potatoes nice and seasoned about half a
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tablespoon
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now when these come to a boil I'm going
3:39
to turn down the heat to about a medium
3:41
medium high let them simmer until
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they're fork tender this should take
3:46
about 10 to 12 minutes once it comes to
3:48
a boil right we're going to need to boil
3:50
some eggs now you can do this process
3:52
any way that you like i am using my Dash
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rapid egg cooker i love this thing you
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put your eggs in there and it does the
4:01
rest so we're going to fill our cup up
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to the line with water this is for
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hard-boiled eggs takes the lid off add
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the water inside now this cup is
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multiunctional you fill it with water to
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the desired texture of your eggs and
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then on the bottom you take the lid off
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because it's got a puncture
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i don't know if y'all can see that
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right there little needle so we're going
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to take our eggs and you want to pierce
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the bottom of each egg so we're just
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going to poke it and then you put it
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whole side
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up so the smaller side of the egg will
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be down the larger side of the egg will
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be up and then you got your hole right
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there that'll release steam and our last
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one
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[Music]
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we're going to place the lid on i've
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already got it plugged in we're going to
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press the button down here let it cook
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it'll take about 12 minutes what's great
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is the potatoes the eggs and the corn
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will kind of come together all at the
5:08
same time so that's great we're going to
5:10
talk about the corn i've got fresh corn
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on the cob here we want to take it off
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the cob these are nibblets i find that
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even when you're using the large ear of
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corn get you a bunt pan it's got that
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center right there with the hole what I
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like to do let me show you this is kind
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of cool is take your corn cob now you
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know you have those little ends that go
5:36
into your corn and they hold your corn
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while you're eating them you can use
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that or you can put a fork through it
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somewhat that way you can hold it on
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there we're going to place it right on
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the middle of our bunt pan we're going
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to take our sharp knife and we're going
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to scrape down the corn and guess what
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happens goes right into the bunt pan
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right easy as pie
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i'm not making that today though
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and then just scrape it off all down
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and then your corn's not going
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everywhere is that the coolest thing
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take your corn cob your end piece just
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push it through place it right on the
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center of your bunt pan hold it in place
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take your knife and just go down the
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kernels just like that fresh corn for
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your salad
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and then just keep rotating it all right
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then you just pop it off all right i'm
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going to finish these off you're going
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to want about six big ears of corn or 12
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of the half minis right here now you
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don't have to do this step at all you
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can totally use canned corn frozen corn
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you can grill the corn if you want to do
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that we're going to roast it really
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quick and it's just going to be like a
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pan sear
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we want to give it some char bits to it
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so it looks like street corn right
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now I have done a street corn pasta
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salad if you want to check that one out
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that's on my recipe blog
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catherine'splates.com
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street corn pasta salad and I have a
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video on it also here on YouTube let me
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just look that up catherine's Plates
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Street Corn Pasta Salad you can even
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Google it too if you want and it'll just
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come right up okay our potatoes are done
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so I'm going to go ahead and drain them
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we want to run them under cold water so
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we can stop the cooking process and we
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want to make these nice and cool to cool
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these potatoes down
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now I like to put ice on top that helps
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all right we're going to place a medium
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skillet we're going to put it on a
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medium high heat all right we're going
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to cook our corn give it a nice char
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corn smells so delicious
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just going to flatten it down let it sit
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there and get nice and charred and take
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out that husk there in the meantime
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we're going to peel our eggs get a bowl
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of ice and add some water to it
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multitasking day today all right what's
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nice about it is it has a little handle
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and you can bring all of your eggs over
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we'll place the eggs into the icing
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water you'll stop the cooking process
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cool them down so we can easily handle
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them
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all right I'm going to finish the other
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five here i'm going to start stirring up
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my corn i'm trying to leave it alone
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that way it gets a nice char on them
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corn smells delicious let's see what's
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going on yeah look at that look at the
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color yeah
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all right i'm going to rinse these off
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and I'm going to dry them off and then
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chop them up
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this will help cool them down on the
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inside a little bit too
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there we go
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look how nice those eggs look they all
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cook the same time and they're different
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colors
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there we go we're going to add these
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three components to a large mixing bowl
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we're going to place in our charred corn
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y'all the corn smells delicious
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we're going to add in our potatoes
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very carefully
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and the eggs
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all right let's just toss gently
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and then we're going to make that
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delicious dressing
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kind of pull this all together give it
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some more color lighten it up look at
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that
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all right dressing time in a medium bowl
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I have 2/3 cup of sour cream half a cup
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of mayonnaise and we're going to add
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some delicious flavors to it ground
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cumin
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put it right in the center half a
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teaspoon chili powder
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all seasonings that you find on street
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corn
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i've got a smoked paprika give it a nice
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smoky flavor look at that
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one teaspoon of minced garlic
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[Music]
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we're going to roll
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a lime on the counter here break up a
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lot of the juices we're going to cut it
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in half and then we're going to squeeze
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it in
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we're going to break it all in there oo
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that smells delicious
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let's blend this all together
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make sure you give it a taste
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because that's going to be your flavor
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profile
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that's delicious
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that lime in there oo that's the bomb
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we're going to pour this into our bowl
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the potatoes the eggs and that charred
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corn
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get it all we need it all
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we need it all we got some red onion
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that I diced up about a quarter of a cup
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that's going in we're going to break in
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some cilantro
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[Music]
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releases those flavors
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it'll give it a nice pop of color
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kotia cheese
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yeah if you don't have kotilla cheese
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you can use a feta cheese you can use a
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rancherero cheese all right let's mix
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that together very carefully we don't
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want to break up those potatoes too much
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once I get it all mixed up I'm going to
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put it in a serving bowl so it looks
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pretty
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there it is what do y'all think street
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corn potato salad mexican flare to it
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there's my bite
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i love those punches of flavor in here
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all right you guys enjoy your summer
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stay cool
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i'll be bringing y'all more salads
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i'll see y'all in the next episode bye
13:11
that's so delicious
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