Fiesta Fusion: Zesty Mexican Street Corn Potato Salad Recipe

Ingredients

• 2 lbs (907 g) russet potatoes, peeled and chopped into ½-inch pieces
• 6 large ears of corn, kernels removed
• 6 hard-boiled eggs, chopped small (optional)
• 1 cup mayonnaise
• ¼ cup (28 g) cotija cheese, crumbled
• 2 tbsps (30 ml) fresh cilantro or parsley, chopped small
• ¼ cup (40 g) red onion, finely chopped
• 2-3 tbsps (30-45 ml) fresh lime juice (about 1 large lime)
• 1-3 tbsps Cholula hot sauce
• ¼ cup (60 ml) chicken or vegetable stock
• 2 tsps kosher salt (for boiling potatoes)
• 1 tsp kosher salt (adjust to taste)
• 1 tsp sugar (adjust according to taste)
• 1 tsp freshly ground black pepper
• ¼ tsp ground red chili powder