Mexican Street Corn Potato Salad
Ingredients :
• 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
• 2 teaspoons kosher salt (for boiling potatoes)
• 6 hard-boiled eggs, chopped small (optional)
• 1 cup mayonnaise
• ¼ cup chicken or vegetable stock
• 1-3 tablespoons Cholula hot sauce
• 2-3 tablespoons fresh lime juice (about 1 large lime)
• 1 teaspoon kosher salt (adjust to taste)
• 1 teaspoon sugar (adjust according to taste)
• ¼ teaspoon ground red chili powder
• 1 teaspoon freshly ground black pepper
• 6 large ears of corn, kernels removed
• ¼ cup red onion, finely chopped
• ¼ cup cotija cheese, crumbled
• 2 tablespoons fresh cilantro or parsley, chopped small
Directions:
1. First, toss your potatoes into a pot of boiling water with 2 teaspoons of salt. Cook them until they’re soft enough to stick a fork in, about 10 minutes. Then, drain them and let them cool down.
2. In a big saucepan, mix together the mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper. Toss in the corn kernels and warm everything up over medium heat, stirring every now and then until it’s all heated through.
3. Dump the cooled potatoes into a large mixing bowl. If you’re feeling fancy, throw in those chopped hard-boiled eggs. Pour the warm corn mixture over the potatoes and gently mix it all together until everything’s coated.
4. Toss in the chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley. Give it all a good mix.
5. You can serve this salad warm right away or pop it in the fridge to chill before digging in.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 8″