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Loaded Street Corn Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Mexican-Inspired

Description

This Loaded Street Corn Potato Salad is a vibrant and creamy dish combining tender Yukon Gold potatoes with sweet corn, tossed in a zesty lime and chili spiced mayonnaise dressing, and finished with fresh green onions and cilantro. Perfect for picnics, barbecues, or as a flavorful side to your favorite meals, this salad offers a delightful twist on classic potato salad with the bold flavors of Mexican street corn.

Ingredients

Scale

Potato and Corn

  • 2 lbs Yukon Gold potatoes, diced
  • 2 cups fresh corn (or 1 cup frozen corn)

Dressing

  • 1 cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • Salt and pepper to taste

Fresh Herbs and Garnish

  • 4 green onions, chopped
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Boil Potatoes and Corn: Place the diced Yukon Gold potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10-15 minutes. If using fresh corn, add it to the pot during the last 5 minutes of cooking. For frozen corn, add it during the last minute of cooking.
  2. Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until the mixture is smooth and well combined, creating a flavorful dressing.
  3. Combine Ingredients: Drain the cooked potatoes and corn thoroughly and allow them to cool slightly. Then, transfer them to a large mixing bowl and pour the prepared dressing over the top.
  4. Add Fresh Herbs: Gently fold in the chopped green onions and fresh cilantro, evenly distributing the herbs throughout the salad without mashing the potatoes.
  5. Chill Before Serving: Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld and the salad chill thoroughly before serving.

Notes

  • For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.
  • If you prefer a lighter salad, substitute half the mayonnaise with Greek yogurt.
  • Make sure to dice potatoes uniformly for even cooking.
  • This salad is best served chilled but can be enjoyed at room temperature as well.
  • To save time, you can cook the potatoes in advance and refrigerate before assembling the salad.

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Find it online: https://breakfasttodinner.com/loaded-street-corn-potato-salad-recipe/