Mexican Corn Potato Salad (Print)
Vibrant corn and potato dish with cotija cheese, Cholula hot sauce and fresh lime juice - perfect for your next fiesta.
# Ingredients:
→ Base
01 -
2 lbs russet potatoes, peeled and chopped into 1/2 inch pieces
02 -
6 large ears of corn, kernels removed
→ Dressing
03 -
1 cup mayonnaise
04 -
¼ cup chicken or vegetable stock
05 -
1-3 tablespoons Cholula hot sauce
06 -
2-3 tablespoons fresh lime juice (about 1 large lime)
07 -
1 teaspoon kosher salt, adjust to taste
08 -
1 teaspoon sugar, adjust according to taste
09 -
¼ teaspoon ground red chili powder
10 -
1 teaspoon freshly ground black pepper
→ Mix-ins and Garnish
11 -
6 hard boiled eggs, chopped small (optional)
12 -
¼ cup red onion, finely chopped
13 -
¼ cup cotija cheese, crumbled
14 -
2 tablespoons fresh cilantro or parsley, chopped small
15 -
2 teaspoons kosher salt for boiling potatoes
# Directions:
01 -
Toss potatoes into a pot of boiling water with 2 teaspoons of salt. Cook until fork-tender, about 10 minutes. Drain and let cool completely.
02 -
In a large saucepan, combine mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper. Whisk until smooth.
03 -
Add corn kernels to the dressing mixture and warm over medium heat, stirring occasionally until heated through, about 3-5 minutes.
04 -
Place cooled potatoes into a large mixing bowl. If using, add the chopped hard-boiled eggs. Pour the warm corn and dressing mixture over the potatoes and gently fold until everything is evenly coated.
05 -
Add the chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley. Mix gently to incorporate. Serve warm or refrigerate to chill before serving.
# Notes:
01 -
This salad can be served warm or cold depending on preference.
02 -
For extra spice, increase the amount of hot sauce or add diced jalapeños.
03 -
Leftovers will keep in an airtight container in the refrigerator for up to 3 days.