Mexican Street Corn Potato Salad Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad

Boomer Gold

Mexican Street Corn Potato Salad is a delicious and easy potato salad recipe. Bright and flavorful, the Mexican Street Corn element adds some fiesta to a classic potato salad.

Notes:

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.

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Mexican Street Corn Potato Salad

By Samantha Gutmanis

Mexican Street Corn Potato Salad

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Cut Creamer 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.

Step 1 out of 7

Cut Creamer potatoes in half and place in a large pot of water, leaving enough room for corn to go in (later on).

Step 2 out of 7

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.

Step 3 out of 7

Meanwhile, in a large bowl mix together mayonnaise, yogurt, cheese, cilantro, chili powder, lime juice, salt, and pepper.

Step 4 out of 7

Drain potatoes and corn and let cool.

Step 5 out of 7

Holding the corn tall in a bowl, run a knife along the sides to remove kernels.

Step 6 out of 7

Toss potatoes, corn, and dressing together. Garnish with more cilantro if desired.

Step 7 out of 7

Serve chilled or at room temperature.

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