Mexican Street Corn Potato Salad
Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create this street corn inspired potato salad.
Foto: Barefeet In The KitchenIngredients
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt, for the boiling water with the potatoes
- 6 hard boiled eggs, chopped small ((optional))
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1 -3 tablespoons Cholula hot sauce
- 2 -3 tablespoons fresh lime juice, about 1 large lime
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon sugar (adjust according to taste)
- 1/4 teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
- 6 large ears of corn, kernels removed
- 1/4 cup red onion, finely chopped
- 1/4 cup cotija cheese, crumbled (sliced thin)
- 2 tablespoons fresh cilantro or parsley (chopped small)
Steps
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.
Serve warm or refrigerate to chill before serving. Enjoy!
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