Mexican Street Corn (Elote) Potato Salad
Creamy with a little tang and packed with tender potatoes, crisp charred corn, Cotija cheese fresh herbs and veggies!
Ingredients
Equipment
Method
- Add the whole unpeeled potatoes to a large pot and add enough cold water to cover them. Cook over medium-high heat until fork-tender (18-20 minutes).900 grams Yukon gold potatoes
- While the potatoes are boiling, prepare the corn. Add the corn kernels to a skillet along with the butter over medium-high heat and cook until tender and lightly browned. Add a ¼ teaspoon of the salt & set aside.455 grams corn kernels, ¾ teaspoon salt, 1 tablespoon unsalted butter
- Once the potatoes are ready, peel them (if desired) and cut them into ½-inch cubes. Set aside.
- Make the dressing. In a small bowl, add the mayonnaise, sweet relish, Dijon mustard, lime juice, chili powder, cayenne pepper & the remaining ½ teaspoon of salt. Mix until everything is evenly incorporated.215 grams mayonnaise, 1 tablespoon sweet relish, 1 tablespoon Dijon mustard, ½ medium lime, 1 teaspoon chili powder, ½ teaspoon cayenne pepper
- Add the cubed potatoes, the seared corn, jalapeños, cotija cheese, and cilantro to a large bowl along with the dressing. Toss with a rubber spatula until evenly combined.900 grams Yukon gold potatoes, 100 grams cotija cheese, 2 medium jalapeños, ¼ cup chopped cilantro, 455 grams corn kernels
- Transfer to a serving bowl if desired and garnish with extra cilantro and crumbled cotija cheese.¼ cup chopped cilantro, 100 grams cotija cheese
- You may serve the potato salad immediately at room temperature or cover and refrigerate until ready to serve.
- Refrigerate any leftovers in an airtight container and eat within 4 days for optimal taste & texture.
You can submerge the potatoes in cold water once done to prevent overcooking and make them easier to handle if peeling.
To avoid smashing the potatoes, swipe the spatula down the sides of the bowl and then bring everything on top. Repeat until everything is evenly dispersed.
Nutrition
Notes
- Wait until after the potatoes boil to peel them. They retain more flavor and nutrients. The skin also prevents too much water from being absorbed, which would make the potatoes mushy.
- If using canned corn, drain it well so they brown easily. Frozen corn can also be used; you should let it thaw, then drain it.