Mexican Street Corn Potato Salad is a delightful twist on two favorites, combining the creamy comfort of potato salad with the vibrant flavors of Mexican street corn. It’s simple to make, deliciously customizable, and perfect for busy days when you crave something that packs a punch without requiring too much effort in the kitchen. This dish is not only rich in flavor but also brings a festive touch to any gathering or meal.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 9 grams
Carbohydrates: 34 grams
Fat: 18 grams
Fiber: 3 grams
Sugar: 1 gram
Sodium: 610 mg
Why Make Mexican Street Corn Potato Salad
Mexican Street Corn Potato Salad is not only delicious but also offers a wonderful combination of textures and flavors that make it a standout side dish. The creamy mayonnaise mixed with the kick of Cholula hot sauce brings a zesty warmth that awakens the senses. Packed with protein from the eggs and fiber from the potatoes, this salad is a nutritious option that can easily be a main dish or a hearty side. Plus, it’s versatile enough to complement various meals, making it an excellent addition to your recipe rotation.
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
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 chopped potatoes in salted water until tender. Drain and let cool slightly.
- If using, chop the hard-boiled eggs and set aside.
- In a large bowl, combine the mayonnaise, stock, and Cholula hot sauce. Adjust the hot sauce to taste.
- Add the cooled potatoes and hard-boiled eggs to the dressing and mix gently until well combined.
- Serve chilled or at room temperature, enjoying the flavor of Mexican street corn in a hearty potato salad.
How to Serve Mexican Street Corn Potato Salad
Consider serving Mexican Street Corn Potato Salad alongside grilled chicken or barbecued ribs for a vibrant summer feast. It also pairs well with fresh corn on the cob or a zesty cucumber salad to balance out the richness of the dish. For a satisfying lunch, enjoy it in a wrap with fresh greens and diced tomatoes.
How to Store Mexican Street Corn Potato Salad
Store any leftovers of Mexican Street Corn Potato Salad in an airtight container in the fridge for up to 3 days. If you want to reheat it, gently warm it on the stove, adding a splash of stock or mayonnaise to maintain moisture. Avoid freezing the salad, as the potatoes may become mushy and the mayonnaise may separate.
Expert Tips for Cooking Mexican Street Corn Potato Salad
- Make sure to chop the potatoes evenly for consistent cooking.
- Allow the potatoes to cool slightly before mixing to prevent the mayonnaise from breaking down.
- Adjust the amount of Cholula hot sauce based on your spice preference; start with 1 tablespoon for a mild kick.
- This salad is best enjoyed fresh, but it can be made a day in advance for enhanced flavors.
- Garnish with crumbled queso or fresh cilantro for added flavor and presentation.
Delicious Variations of Mexican Street Corn Potato Salad
To spice things up, try adding diced jalapeños for an extra kick. For a herbed version, mix in freshly chopped cilantro and a squeeze of lime for a refreshing twist. If you’re looking for a vegetarian take, skip the hard-boiled eggs and enhance the salad with black beans and corn for additional texture and protein.
Mexican Street Corn Potato Salad is a fantastic dish that invites you to explore its flavorful depths. It’s a recipe that brings joy to any meal, celebrating the rich culinary traditions of Mexican street food in an easily approachable format. Don’t hesitate to whip up this delicious salad for your next gathering or weeknight dinner—its unique flavor and ease of preparation will surely impress!
Mexican Street Corn Potato Salad
Ingredients
Main Ingredients
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt
- 6 pieces hard-boiled eggs, chopped small (optional) Optional for added protein
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce Adjust based on spice preference
Instructions
Preparation
- Boil the chopped potatoes in salted water until tender. Drain and let cool slightly.
- If using, chop the hard-boiled eggs and set aside.
- In a large bowl, combine the mayonnaise, stock, and Cholula hot sauce. Adjust the hot sauce to taste.
- Add the cooled potatoes and hard-boiled eggs to the dressing and mix gently until well combined.
- Serve chilled or at room temperature.
