Zesty Mexican Street Corn Potato Salad
_____Ingredients:_____
– 2 lbs baby potatoes, halved
– 3 ears of corn, grilled and kernels removed
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup fresh lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 cup crumbled Cotija cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 1/4 cup chopped green onions
– 2 cloves garlic, minced
_____Directions:_____
1. Boil the halved baby potatoes in salted water for 10-15 minutes, or until tender. Drain and let cool slightly.
2. In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, garlic, salt, and pepper. Mix until well blended.
3. Add the cooled potatoes, grilled corn kernels, Cotija cheese, cilantro, and green onions to the bowl. Toss to coat everything evenly with the dressing.
4. Adjust seasoning with more salt, pepper, or lime juice if needed.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes (including chilling time)
Kcal: 250 kcal per serving | Servings: 8 servings