Mexican Street Corn Potato Salad (Creamy Cookout Side)
Make Mexican Street Corn Potato Salad with tender potatoes, charred corn, cotija, lime, and a smoky chili dressing. A creamy make-ahead side for BBQs,…
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Serving bowl
- Refrigerator
- Airtight container
Ingredients
- 2 lb (900 g) baby gold potatoes, halved or quartered if large
- 2 cups (300 g) corn kernels, fresh, thawed frozen, or well-drained canned
- 1 tablespoon unsalted butter
- 1/3 cup (45 g) crumbled cotija cheese, plus more for topping
- 1/4 cup (10 g) chopped fresh cilantro, plus more for topping
- 3 tablespoons finely diced red onion
- 1 small jalapeno, seeded and finely diced, optional
- 1/2 cup (115 g) mayonnaise
- 1/3 cup (80 g) sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- 1 teaspoon chili powder
- 3/4 teaspoon smoked paprika
- 1 small garlic clove, finely grated
- 3/4 teaspoon kosher salt, plus more for the potato water
- 1/4 teaspoon black pepper
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