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Mexican Street Corn Potato Salad

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Potato Type: PurpleRedsWhite
Prep Method: Boiled


SaladSide Dish

Prep Time

20 Mins

Cook Time

45 Mins


Serves 8


  • 1-½ pounds Tri Colored Potatoes, cut in half
  • 1 gallon Cold Water
  • 2 tablespoons Kosher Salt
  • 4 each Sweet Corn On the Cob
  • 1-¼ cup Mexican Crema
  • ¾ cup Mayonnaise
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Cumin
  • 1 tablespoon Ground Chipotle Pepper
  • 1-½ tablespoon Garlic, chopped
  • 3 tablespoons Mexican Hot Sauce
  • ¼ cup Freshly Squeezed Lime Juice
  • 2 tablespoons Cilantro
  • 10 ounces Cojita Cheese, crumbled
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper


  1. In a large pot over medium high heat combine the potatoes and the cold water. Allow the water to come to a boil and reduce to a simmer. Cook the potatoes until fork tender (about 25-30 minutes), remove from the heat, drain, and allow to cool.
  2. Shuck the corn and grill over high heat until the kernels are slightly charred. Remove from the heat and allow to cool. Once cool, cut the corn from the cobs and set aside while you make the sauce for the potato salad.
  3. Combine the crema, mayonnaise, smoked paprika, cumin, chipotle chili powder, garlic, hot sauce, lime juice, cilantro, and cotija cheese. Stir until mixed thoroughly. Toss the cooled and cooked potatoes along with the charred corn in the sauce. Adjust the seasoning with salt and pepper. The potato salad is now ready to eat but will taste even better if allowed to sit overnight in the refrigerator.


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