Mexican Street Corn Potato Salad is a delightful twist on traditional potato salad, bursting with the flavors of summer and street food favorites. This simple yet satisfying dish is perfect for barbecues, picnics, or any gathering where you want to impress your guests. With its creamy texture and a kick of heat from Cholula hot sauce, it’s a customizable recipe that suits everyone’s taste.
Recipe Information
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 6g
Carbohydrates: 31g
Fat: 20g
Fiber: 3g
Sugar: 2g
Sodium: 500mg
Why Make Mexican Street Corn Potato Salad
This Mexican Street Corn Potato Salad offers numerous benefits. It’s simple to prepare, making it a fantastic choice for busy days. The dish is packed with flavor and ingredients that can be adjusted according to personal preferences. Plus, using potatoes and hard-boiled eggs provides both comfort and nutrition, giving you a filling side that can enhance any meal.
How to Make Mexican Street Corn Potato Salad Step by Step
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
1/4 cup chicken or vegetable stock
1-3 tablespoons Cholula hot sauce
Directions
- Boil the peeled and chopped potatoes with kosher salt until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs (if using), mayonnaise, chicken or vegetable stock, and Cholula hot sauce.
- Gently mix until well combined. Adjust the amount of hot sauce to your preference.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
How to Serve Mexican Street Corn Potato Salad
This vibrant potato salad pairs beautifully with grilled meats such as chicken or steak. For a lighter meal, serve it alongside fresh greens or a Mexican-style corn salad. Additionally, it can be enjoyed as a standalone dish at your next summer barbecue, making it a versatile choice for any occasion.
How to Store Mexican Street Corn Potato Salad
Store leftover Mexican Street Corn Potato Salad in an airtight container in the refrigerator for up to 3 days. If you plan to make it ahead, it tastes even better after a day in the fridge as the flavors meld together. Reheat gently in the microwave if desired, although this dish is best served cold. Freezing is not recommended, as the texture of the potatoes can change.
Expert Tips for Cooking Mexican Street Corn Potato Salad
- For an extra spicy kick, add diced jalapeños or extra Cholula hot sauce.
- Use fresh herbs like cilantro or lime juice to brighten up the flavors.
- Consider adding crunch with roasted corn or diced bell peppers for more texture.
Delicious Variations of Mexican Street Corn Potato Salad
- Spicy Mexican Street Corn Potato Salad: Add more Cholula hot sauce and diced jalapeños for a fiery version.
- Herbed Mexican Street Corn Potato Salad: Include fresh herbs such as cilantro or dill for a refreshing touch.
- Citrus Mexican Street Corn Potato Salad: Mix in zest and juice from limes or oranges to introduce a zesty flavor.
Conclusion
We encourage you to try Mexican Street Corn Potato Salad at your next gathering. Its flavor-packed profile, ease of preparation, and versatility make it an irresistible dish that everyone will love. Celebrate the season with this delicious twist on a classic.
Mexican Street Corn Potato Salad
Ingredients
For the salad
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt (for boiling potatoes)
- 6 pieces hard-boiled eggs, chopped small (optional) Optional ingredient
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce Adjust according to taste
Instructions
Preparation
- Boil the peeled and chopped potatoes with kosher salt until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs (if using), mayonnaise, chicken or vegetable stock, and Cholula hot sauce.
- Gently mix until well combined. Adjust the amount of hot sauce to your preference.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
