Mexican Street Corn Potato Salad

Creamy potato salad meets smoky street corn in this easy Street Corn Potato Salad. It’s the ultimate Mexican-inspired side dish for summer picnics, backyard BBQs, and everyday dinners. Serve it with grilled meats, tacos, and more.

📝 Ingredients

• 2 pounds russet potatoes (peeled and chopped into 1/2-inch pieces)
• 4 ears corn (husked*)
• 1 cup chicken broth
• Water
• 1/2 cup fresh lime juice (divided (6-8 limes))
• 2 1/2 teaspoons salt (divided)
• 1 poblano pepper (seeded and diced)
• 1/4 small red onion (finely chopped)
• 1/2 cup fresh cilantro (chopped)
• 2 green onions (chopped)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin ground
• 1/4 teaspoon black pepper
• 1/2 cup cotija cheese (plus more to garnish)

👨‍🍳 Instructions

1. 1Place the 2 pounds russet potatoes in a large pot and add 1 cup chicken broth, ¼ cup lime juice and enough water to cover the potatoes. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
2. 2Heat a grill or grill pan over high heat until hot, add the 4 ears corn and char on all sides, turning occasionally, for 8-10 minutes. Remove from grill and set aside. When corn is cool enough to handle, cut the kernels off the cobs. Set aside.
3. 3*You can also use 3 cups of frozen corn kernels. There’s no need to defrost it. Just heat 1 TBSP oil in a large skillet over high heat and add the corn. Cook until it gets a nice char, about 5-7 minutes.
4. 4Meanwhile, in a large bowl, stir together the ½ cup mayonnaise, 1/4 cup sour cream, remaining ¼ cup lime juice, ½ teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin ground and 1/4 teaspoon black pepper. Add the cooked potatoes, corn kernels, 1 poblano pepper, 1/4 small red onion, 1/2 cup fresh cilantro, 2 green onions and 1/2 cup cotija cheese. Stir to combine and season with additional salt and pepper, to taste.
5. 5Top with extra cotija cheese and/or chopped cilantro, if desired. Serve with lime wedges at room temperature or cover and store in the refrigerator until ready to use.