A deliciously easy potato salad inspired by classic Mexican street corn. Bright and flavorful, it’s an ideal dish to bring to any summer cookout or potluck.
Cotija cheese is a crumbly Mexican cheese that is available at some supermarkets. Feta cheese is a close and great replacement if cotija is unavailable.
- large pot
- 1.5 lbs little potatoes
- 3 ears corn, shucked
- 1/4 cup mayonnaise
- 1/4 cup greek yogurt or sour cream
- 1/3 cup feta or cotija cheese
- 1/2 cup cilantro
- 1 tsp chili powder
- 1 medium lime, juiced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, ground
Cut little 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 to 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 to 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.