Experience the vibrant and irresistible flavors of Mexican street corn in a new and exciting way with this mouthwatering Mexican Street Corn Potato Salad recipe. Perfect for any occasion, from casual picnics to festive barbecues, this dish combines creamy potatoes with charred corn kernels and a zesty mayonnaise dressing, creating a sensational fusion of flavors that will have your taste buds dancing with delight.

Ingredients:

• 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
• 2 teaspoons kosher salt (for boiling potatoes)
• 6 hard-boiled eggs, chopped small (optional)
• 1 cup mayonnaise
• ¼ cup chicken or vegetable stock
• 1-3 tablespoons Cholula hot sauce
• 2-3 tablespoons fresh lime juice (about 1 large lime)
• 1 teaspoon kosher salt (adjust to taste)
• 1 teaspoon sugar (adjust according to taste)
• ¼ teaspoon ground red chili powder
• 1 teaspoon freshly ground black pepper
• 6 large ears of corn, kernels removed
• ¼ cup red onion, finely chopped
• ¼ cup cotija cheese, crumbled
• 2 tablespoons fresh cilantro or parsley, chopped small

Directions:

1. Begin by boiling the potatoes in a large pot of water with 2 teaspoons of kosher salt until they are just fork-tender, approximately 10 minutes. Drain and set aside to cool.
2. In a large saucepan, whisk together the mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper. Add the corn kernels to the saucepan and warm the mixture over medium heat, stirring occasionally until heated through.
3. Place the cooled potatoes in a large mixing bowl. If desired, add the chopped hard-boiled eggs. Pour the warm corn mixture over the potatoes and gently toss to coat evenly. Add the chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley, and mix well.
4. Serve the salad warm or refrigerate until chilled before serving.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 8

Serving and Storage Tips:

1. Serving: This Mexican Street Corn Potato Salad can be served warm or chilled, depending on your preference. Garnish with extra cotija cheese and fresh cilantro or parsley for an added burst of flavor.
2. Chilling: If serving chilled, allow the salad to cool to room temperature before refrigerating. Cover tightly with plastic wrap or transfer to an airtight container to maintain freshness.
3. Reheating: To reheat the potato salad, gently warm it in the microwave or on the stovetop over low heat. Add a splash of chicken stock or lime juice to refresh the flavors if needed.
4. Make-Ahead: You can prepare the salad up to a day in advance, making it a convenient option for meal prep or entertaining. Simply store it in the refrigerator until ready to serve.
5. Storage: Leftover potato salad can be stored in the refrigerator for up to 3-4 days. Keep it covered to prevent drying out and maintain its freshness.
6. Freezing: While you can freeze potato salad, the texture may change upon thawing, especially due to the creamy dressing. It’s best enjoyed fresh or refrigerated rather than frozen.
7. Bringing to Potlucks or Parties: This potato salad is a fantastic dish to bring to potlucks, picnics, or parties. It’s sure to impress guests with its unique flavors and vibrant presentation.
8. Pairing Suggestions: Serve this Mexican Street Corn Potato Salad alongside grilled meats, seafood, or as a filling for tacos or burritos. It also complements barbecue dishes and sandwiches wonderfully.
9. Refreshing: For a refreshing twist, add diced avocado or a squeeze of fresh lime juice to the salad just before serving. These additions enhance the flavors and add a delightful creaminess.
10. Adjusting Seasonings: Feel free to adjust the seasonings according to your taste preferences. You can increase or decrease the amount of hot sauce, lime juice, or spices to suit your palate.