Mexican Street Corn Potato Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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chill time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
10 servings
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Calories
117 kcal
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Course
Side Dish
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Cuisine
Mexican-American Fusion
Mexican Street Corn Potato Salad
Description
Mexican Street Corn Potato Salad combines small, thin-skinned potatoes boiled until just tender with a zesty dressing made from mayonnaise, lime juice, chipotle chile powder, and salt. The hot potatoes absorb the dressing, creating a creamy, tangy base. Black olives, corn kernels, jalapeño pepper, and minced red onion are folded in to add layers of texture and smoky heat.
The salad is served atop a bed of shredded iceberg lettuce, giving a crisp contrast to the warm potato mixture. Garnishes of fresh cilantro, more chipotle powder, crumbled cotija cheese, and lime wedges enhance the bright, bold flavors typical of Mexican street food.
A final touch is a drizzle of sour cream thinned with lime juice, introduced just before serving to provide a cool, creamy layer that balances the chipotle’s warmth. Chilling the salad after dressing helps the flavors meld, making this dish a vibrant side that pairs well with grilled meats or as part of a casual meal.
Ingredients
- 1 lb potatoes skin on, small, thin-skinned
- 1/4 cup mayonnaise (I used a heaping 1/4 cup)
- 3 Tbsp lime juice divided
- 1/2 tsp chipotle chile powder
- salt to taste, fresh ground black pepper
- black pepper to taste, fresh ground black pepper
- 1/2 cup black olive sliced
- 2 ears corn kernels removed, cooked or grilled
- 1/4 cup red onion minced
- 1 jalapeno pepper minced, or serrano pepper
- 1/2 small head iceberg lettuce thinly shredded
- cilantro fresh leaves
- cojita cheese crumbled
- 1 lime cut in wedges
- 1/4 cup sour cream or Mexican crema
Instructions
- Boil the potatoes in salted water until they are just tender. Drain and rinse briefly in cold water. Cut them in bite sized chunks and put them in a bowl.
- Mix together the mayonnaise, 1 tablespoon of the lime juice, chipotle chile pepper, and salt to taste. Taste and add a little more lime juice if you like. Pour the dressing over the still hot potatoes and toss to coat them evenly. Mix in the olives, corn, and hot peppers. Season with salt and pepper to taste, and chill for at least 2 hours.
- Arrange the shredded lettuce on a platter or large shallow salad bowl. Top with the potato salad, and then garnish with cilantro, more chipotle pepper, crumbled cojita cheese, and lime wedges.
- Thin the sour cream with a tablespoon or 2 of lime juice and drizzle over the salad just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 117kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 152mg | 6% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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