Description
This Loaded Street Corn Potato Salad combines tender baby gold potatoes with charred corn kernels, creamy mayo and sour cream dressing, and zesty lime for a vibrant twist on a classic potato salad. Enhanced with cotija cheese, fresh cilantro, and green onions, this Mexican-American inspired side dish is perfect for summer gatherings and BBQs.
Ingredients
Scale
Vegetables and Corn
- 2 pounds baby gold potatoes, halved
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Dressing
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnishes
- 1/2 cup crumbled cotija cheese
- Extra cotija cheese for garnish
- Extra chili powder for garnish
Instructions
- Cook the Potatoes: Place the halved baby gold potatoes in a large pot filled with salted water. Bring to a boil over high heat and cook for 10 to 12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
- Char the Corn: While the potatoes cook, heat the olive oil in a skillet over medium-high heat. Add the corn kernels and sauté for 5 to 7 minutes until they are lightly charred, stirring occasionally. Remove from heat and let them cool.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Toss Salad Ingredients: Add the cooled potatoes and charred corn to the bowl with the dressing. Gently toss to ensure the potatoes and corn are thoroughly coated.
- Add Fresh Elements: Fold in the crumbled cotija cheese, chopped cilantro, and green onions carefully to distribute evenly throughout the salad.
- Chill and Serve: Cover the bowl and chill the potato salad in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, garnish with extra cotija cheese and a sprinkle of chili powder, if desired.
Notes
- For an extra smoky flavor, grill the corn instead of sautéing it.
- Add chopped jalapeños or crispy bacon for a spicy or savory twist.
- This potato salad is best served cold or at room temperature, making it great for picnics and cookouts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
