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Mexican Potato Salad

Mexican Street Corn Potato Salad Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes, scrubbed
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup diced red onion
  • 1 jalapeño, finely chopped (seeds removed for less heat)
  • 1/4 cup chopped fresh cilantro, plus extra for garnish
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup crumbled cotija cheese, plus extra for garnish
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt, plus more for potato water
  • 1/4 tsp black pepper

Method
 

  1. Boil the potatoes in salted water until fork-tender, 12 to 15 minutes. Drain, cool, and cut into bite-sized cubes.
  2. Char the corn in a hot dry skillet until blistered in spots, about 5 to 6 minutes. Let cool.
  3. Whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.
  4. Fold in the potatoes, corn, black beans, red onion, jalapeño, and cilantro until evenly coated.
  5. Transfer to a serving bowl. Top with extra cotija, cilantro, a dusting of chili powder, and a final squeeze of lime. Serve at room temperature or chilled.

Notes

For the best flavor, let the salad sit for about 20 minutes before serving so the dressing soaks in. If you need to make it ahead, hold back the dressing and mix it in just before serving to keep the texture light.