Description
Mexican Street Corn Potato Salad is a vibrant and creamy dish that brings together the beloved flavors of elote and classic potato salad. Perfect for summer gatherings, this crowd-pleaser features tender potatoes mixed with sweet corn, zesty lime juice, and spices, all enveloped in a rich dressing. It’s not just a side dish; it’s a celebration of flavors that will have everyone asking for more!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, diced
- 2 cups fresh corn kernels (about 2–3 ears)
- 1 cup mayonnaise (or Greek yogurt)
- 1/4 cup freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Boil diced Yukon Gold potatoes in salted water until tender, about 10-15 minutes. Drain and cool.
- Grill or boil fresh corn for about 5-7 minutes until tender. Allow to cool before cutting off kernels.
- In a large bowl, combine cooled potatoes, corn, mayonnaise, lime juice, cilantro, chili powder, salt, and pepper. Mix gently.
- Refrigerate for at least 30 minutes to meld flavors before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg