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When it comes to summer gatherings, the classic potato salad is a staple that graces many picnic tables and barbecue spreads. Its creamy texture and comforting flavor make it a crowd-pleaser, but as food lovers and culinary adventurers, we’re always on the lookout for ways to elevate our favorite dishes. Enter the Mexican Street Corn Smashed Potato Salad—a vibrant and flavorful twist that takes the traditional potato salad to new heights.

Mexican Street Corn Smashed Potato Salad

Elevate your summer picnics with our flavorful Mexican Street Corn Smashed Potato Salad, a unique twist on a classic! This vibrant dish combines creamy smashed potatoes with sweet corn, zesty lime, and a hint of spice, creating a crowd-pleaser that’s perfect for barbecues and gatherings. Discover how to make this delicious salad and impress your guests with its bold flavors and stunning presentation. Click to explore the full recipe and get ready to savor the taste of summer!
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Ingredients
  

2 pounds baby potatoes

1 cup frozen corn, thawed

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 cup cotija cheese, crumbled

2 green onions, finely chopped

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Instructions
 

Boil Potatoes: Place the baby potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

    Prepare Corn: In a skillet over medium heat, add the thawed corn and cook for about 5 minutes until slightly charred. Stir occasionally to prevent burning. Remove from heat and let cool.

      Smash Potatoes: Once the potatoes are cool enough to handle, lightly smash them with a fork or potato masher, leaving them chunky but still cohesive.

        Mix Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Adjust seasonings to taste.

          Combine Ingredients: In a large mixing bowl, combine the smashed potatoes, charred corn, cotija cheese, green onions, and cilantro. Pour the dressing over the top and gently fold the mixture together until everything is well coated.

            Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

              Prep Time: 15 min | Total Time: 1 hr | Servings: 6-8

                - Presentation Tips: Serve in a colorful bowl, garnished with additional cilantro leaves and a sprinkle of cotija cheese on top for an attractive finish.