Description
This Loaded Street Corn Potato Salad combines the flavors of Mexican street corn with creamy potatoes for a delightful side dish that’s perfect for summer gatherings. Creamy, tangy, and packed with flavor, this salad is sure to be a hit at your next barbecue or picnic.
Ingredients
Scale
Potato Salad:
- 2 pounds baby potatoes, halved
Corn Mixture:
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 4 green onions, sliced
- 4 slices cooked bacon, crumbled (optional)
Instructions
- Cook Potatoes: Place potatoes in a large pot of salted water and bring to a boil. Cook for 12 to 15 minutes until fork-tender. Drain and let cool slightly.
- Char Corn: Heat a skillet over medium-high heat and cook the corn until lightly charred, about 5 minutes.
- Make Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
- Combine Ingredients: Add the warm potatoes and corn to the bowl, toss gently to coat. Stir in cotija cheese, cilantro, green onions, and bacon if using.
- Chill: Chill for at least 30 minutes before serving for the best flavor.
Notes
- For extra heat, add a dash of cayenne pepper or drizzle with hot sauce.
- If you prefer a lighter version, swap Greek yogurt for sour cream.
- This salad tastes great warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
