Mexican Street Corn Potato Salad
View original ↗
Barefeet in the Kitchen · by Mary Younkin★ 4.8 (6)

Mexican Street Corn Potato Salad

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 13%
CARBS 34G38% OF CAL
5G FIBER26G OTHER4G TOTAL SUGAR
FAT 23G58% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy potato and corn salad inspired by Mexican street corn, with a spicy, tangy dressing and topped with cotija cheese and cilantro. A flavorful summer side.

sidemexicansaladgluten free
View the full recipe on Barefeet in the Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 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)
PREP
15M
SODIUM
1031MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.