Easy, exciting, and delicious Mexican Street Corn Potato Salad.
Cut Creamer potatoes in half and place in a large pot of water, leaving enough room for corn to go in (later on).
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.
Meanwhile, in a large bowl mix together mayonnaise, yogurt, cheese, cilantro, chili powder, lime juice, salt, and pepper.
Drain potatoes and corn and let cool.
Holding the corn tall in a bowl, run a knife along the sides to remove kernels.
Toss potatoes, corn, and dressing together. Garnish with more cilantro if desired.
Serve chilled or at room temperature.
* 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.