Mexican Street Corn Potato Salad
Easy, exciting, and delicious Mexican Street Corn Potato Salad.
Ingredients
- 1.5 lbs baby potatoes
- 3 ears shucked corn on the cob
- 1/4 cup mayonnaise
- 1/4 cup Greek Yogurt (or sour cream)
- 1/3 cup feta or cotija cheese*
- 1/2 cup cilantro
- 1 tsp chili powder
- 1 medium lime, juiced (about 2 tbsp)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
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Cut potatoes in half and place in a large pot of water, leaving enough room for corn to go in (later on).
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Bring to a boil and boil for 7-10 minutes (potatoes should have a bit of give at this point when pierced with a sharp knife). Add corn to pot and continue boiling potatoes and corn for 2-4 minutes or until corn is cooked.
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Meanwhile, in a large bowl mix together mayonnaise, yogurt, cheese, cilantro, chili powder, lime juice, salt, and pepper.
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Drain potatoes and corn and let cool.
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Holding the corn tall in a bowl, run a knife along the sides to remove kernels.
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Toss potatoes, corn, and dressing together. Garnish with more cilantro if desired.
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Serve chilled or at room temperature.
Recipe Notes
* cojita cheese is a crumbly Mexican cheese that is available at some supermarkets. Feta cheese is a close and great replacement if cojita is unavailable.