Скачать или смотреть Street Corn Potato Salad

If you love the flavors of Mexican street corn and a good creamy potato salad, this recipe is the perfect mashup! It’s got charred corn, a zesty chili-lime dressing, and a sprinkle of cotija cheese for bold, satisfying flavor in every bite. Perfect as a summer side dish or potluck favorite.

Get the printable recipe at https://thestayathomechef.com/street-...

⭐ Creamy and tangy with a kick of spice
⭐ Great for BBQs, picnics, and meal prep
⭐ Easy to customize with fresh or frozen corn

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INGREDIENTS

⚬ 2 1/2 pounds Russet potatoes, peeled and cut into 3/4-inch chunks
⚬ 1 tablespoon salt (for boiling potatoes)
⚬ 2 tablespoons distilled white vinegar
⚬ 2 tablespoons vegetable oil
⚬ 2 cups frozen corn, thawed (or kernels from 3 ears fresh corn)
⚬ 1/2 cup mayonnaise
⚬ 1/2 cup sour cream
⚬ 2 tablespoons lime juice
⚬ 1 teaspoon chili powder
⚬ 1/2 teaspoon garlic powder
⚬ 1/2 teaspoon salt
⚬ 1/4 cup chopped fresh cilantro
⚬ 1/4 cup sliced green onion
⚬ 1/2 cup crumbled cotija cheese

INSTRUCTIONS

1️⃣ Peel and cube potatoes. Place in a large pot, cover with water, and add salt. Boil until fork tender, about 8–10 minutes.
2️⃣ Drain and transfer to a large bowl. Drizzle with vinegar and toss gently. Let cool for 20 minutes.
3️⃣ Heat oil in a skillet over high heat. Add corn and cook undisturbed for 2–3 minutes. Stir and cook another 2–3 minutes until charred. Let cool.
4️⃣ In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt.
5️⃣ Pour dressing over cooled potatoes. Add corn and toss gently to combine.
6️⃣ Cover and chill for at least 1 hour.
7️⃣ Before serving, stir in cilantro, green onions, and Cotija cheese. Add extra toppings if desired.


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