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Mexican Street Corn Potato Salad

The Best of 2 Classic Side Dishes put together for any summer get together.
Course: Mexican, Salad, Side Dish
Cuisine: American, Mexican
Author: Catherine's Plates

Ingredients

Potatoes

  • 2 1/2 lbs potatoes (russets, yukon gold or red) washed, peeled and cut into 1/2 inch pieces.
  • 1/2 TBS salt to flavor water for potatoes

Hard Boiled Eggs

  • 6 large eggs

Corn

  • 6 ears of corn or 12 niblets you can substitute 2 cans of drained corn or 2 cups frozen corn, thawed

Dressing

  • 2/3 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • salt & pepper to taste
  • 1 lime, juiced

Extra Ingredients

  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped substitute parsley, if desired
  • 1/2 cup cojita cheese, crumbled substitute with feta other crumble cheese

Instructions

Potatoes

  • Peel and cut potatoes into bite size (1/2 inch) pieces. Rinse potato pieces and place into a large pot. Fill pot with water 1 inch above potatoes. Place pot on burner over high heat and season with 1/2 TBS salt.
    Bring to a boil. Turn down heat to a medium high and let simmer for 10-12 minutes until fork tender. Drain potatoes into a colander and run cold water over potatoes until cool. Pat dry with paper towel and set aside.

Hard Boiling Eggs

  • Use your method to hard boil eggs. Peel and chop eggs into bite size pieces. Set aside.

Shucking Corn on the Cob & Charring the Kernels

  • Take fresh corn on the cob and cut off the kernels.
    NOTE: see my video above for shucking corn using a bundt pan. Very Easy Process.
  • Place the kernels of corn into a skillet over medium high heat and allow to char while moving the corn around. Remove from heat.

Making the Dressing

  • In a medium bowl whisk together mayonnaise, sour cream, cumin, paprika, chili powder, and lime juice. Season with salt & pepper, to taste.

Let's Put it Together

  • In a large mixing bowl combine cooked drained potatoes, charred corn, chopped hard boiled eggs, dressing, red onion, cilantro, and cojita cheese.
  • Top with sprinkling of cumin, chili powder, cojita cheese, and cilantro. Chill in refrigerator before serving.