A delightful twist on the classic potato salad, this Mexican Street Corn Potato Salad features grilled baby potatoes, charred corn, and a zesty mayo-lime dressing. Topped with cotija cheese and cilantro, it's a perfect side dish for your barbecue gatherings.
Ingredients: 4 cups baby potatoes, halved. 2 tablespoons olive oil. Salt and black pepper to taste. 1 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons lime juice. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 3 cups corn kernels, grilled. 1/2 cup crumbled cotija cheese. 1/4 cup chopped fresh cilantro. 1/4 cup finely chopped red onion. Lime wedges for serving.
Instructions: Preheat the grill to medium-high heat. Toss halved baby potatoes with olive oil, salt, and black pepper. Grill potatoes until tender and slightly charred, about 10-12 minutes. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, and smoked paprika. Add grilled potatoes, grilled corn, cotija cheese, cilantro, and red onion to the bowl. Gently toss to combine. Chill the potato salad in the refrigerator for at least 30 minutes before serving. Serve the Mexican Street Corn Potato Salad with lime wedges on the side. Enjoy your flavorful BBQ creation!
Prep Time: 15 minutes
Cook Time: 15 minutes
BFO Kaarten

















