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Mexican Street Corn Potato Salad

A creamy and vibrant potato salad with corn, perfect for summer barbecues and picnics.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups potatoes, diced Boiled until tender.
  • 1 cup corn (fresh or canned) Can use frozen corn—thaw and drain first.
  • 1/2 cup red onion, diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup mayonnaise Can substitute with vegan mayo.
  • 1/4 cup sour cream Can substitute with Greek yogurt.
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • optional Feta cheese for garnish

Method
 

Preparation
  1. Boil the diced potatoes in salted water until tender. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, corn, red onion, and cilantro.
  3. In a separate bowl, mix the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
  4. Pour the dressing over the potato mixture and gently toss to combine.
  5. Garnish with feta cheese if desired.
  6. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Ensure potatoes are cooled before mixing to prevent a soupy salad. For a vegan version, replace mayo and sour cream with tahini or vegan mayo. Add jalapeños for heat or avocado for creaminess.