Mexican Street Corn Potato Salad is a delightful twist on traditional potato salad, combining the flavors of Mexican street corn (elote) with creamy potatoes. Here’s how you can make it:
Ingredients:
- Potatoes: 2 pounds, peeled and cubed
- Mayonnaise: 1/2 cup
- Sour cream: 1/2 cup
- Lime juice: 2 tablespoons
- Garlic: 2 cloves, minced
- Chili powder: 1 teaspoon
- Cumin: 1 teaspoon
- Salt and pepper: to taste
- Corn: 2 cups, cooked (you can use fresh, canned, or frozen corn)
- Red onion: 1/2 cup, finely chopped
- Cilantro: 1/4 cup, chopped
- Cotija cheese: 1/2 cup, crumbled
- Lime wedges: for serving
Equipment:
- Large pot
- Mixing bowl
- Spatula