Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad

Ingredients

• 2 lbs russet potatoes, peeled and cut into ½-inch cubes
• 2 tsp kosher salt (for boiling)
• 6 hard-boiled eggs, finely chopped (optional)
• 1 cup mayonnaise
• ¼ cup chicken or vegetable stock
• 1–3 tbsp Cholula Hot Sauce (to taste)

Street corn add-ins

• 2 cups corn kernels (grilled, roasted, or sautéed)
• ½ cup crumbled cotija cheese (or feta)
• ¼ cup red onion, very finely diced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, very finely minced (optional)
• 1 tsp chili powder or smoked paprika
• Juice of 1 lime

Instructions

1. Boil the potatoes
   Place potatoes in a pot, cover with cold water, add the salt. Bring to a boil and cook 8–10 minutes until just fork-tender. Drain and let cool.
2. Prepare the corn
   Grill or roast the corn until lightly charred for that “street corn” flavor. Let cool.
3. Make the dressing
   In a large bowl, whisk together mayonnaise, stock, Cholula hot sauce, lime juice, and chili powder.
4. Combine
   Add cooled potatoes, corn, eggs (if using), onion, jalapeño, cilantro, and cotija.
5. Mix gently
   Fold everything together so the potatoes stay intact and well coated.
6. Chill
   Refrigerate at least 1 hour before serving for best flavor.

Tips

• Sprinkle extra cotija, chili powder, and a squeeze of lime on top before serving.
• Tastes even better the next day.
• Serve cold alongside grilled meats or tacos.