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.
Equipment
- 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
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Instructions
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Step 1
Cut little potatoes in half and place in a large pot of water, leaving enough room for corn to go in (later on).
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Step 2
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.
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Step 3
Meanwhile, in a large bowl mix together mayonnaise, yogurt, cheese, cilantro, chili powder, lime juice, salt, and pepper.
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Step 4
Drain potatoes and corn and let cool.
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Step 5
Holding the corn tall in a bowl, run a knife along the sides to remove kernels.
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Step 6
Toss potatoes, corn, and dressing together. Garnish with more cilantro if desired.
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Step 7
Serve chilled or at room temperature.
