Mexican Street Corn Potato Salad
Mexican Street Corn Potato Salad is a vibrant and creamy dish that combines Yukon Gold potatoes with sweet corn, zesty lime, and smoky spices. Perfect for summer barbecues or potlucks, this colorful salad is sure to turn heads and tantalize taste buds. Each bite bursts with flavor, making it a must-have at gatherings. Easy to prepare and delightful to serve, this potato salad will quickly become a favorite among friends and family.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 3 cups fresh or grilled corn
- 1 cup full-fat mayonnaise
- ½ cup sour cream (or Greek yogurt)
- Juice of 2 limes
- ¼ cup chopped cilantro
- 1 tsp chili powder
- ½ cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool.
- Cook corn by grilling or boiling until tender (5-7 minutes) and cool before cutting off kernels.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- In a large bowl, combine cooled potatoes and corn. Pour dressing over the mixture and fold gently.
- Add feta cheese and cilantro; fold again gently.
- Chill in the fridge for at least one hour before serving.
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For a healthier option, substitute mayonnaise with Greek yogurt. Add jalapeños for extra heat if desired. Store leftovers in an airtight container for up to three days.