Mexican Street Corn Potato Salad
This Mexican Street Corn Potato Salad is a delicious twist on a classic recipe that your summer BBQ needs!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodbythegram.com.
Cooking tools:
- Microplane
- Pot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 2 1/2-3 lb red potato ( cut, boiled, cooled)
- 1 can corn (about 2 cups)
- 1 heaping cup red onion (diced)
- 1 jalapeño (seeds removed and diced or 1/4 cup pickled jalapenos diced finely)
- 1/2 cup cotija cheese (crumbled)
- 1 cup nonfat Greek yogurt
- 1 1/2 tsp chipotle chili pepper powder
- 1 1/2 tsp smoked paprika
- 1 tbsp agave nectar ( or can use honey)
- 1/2 tsp cumin
- 2 tbsp apple cider vinegar
- Juice and zest of 2 limes
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