Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create this street corn inspired potato salad.
Course: Side Dish
Cuisine: American, Mexican
Keyword: Street Corn Potato Salad
2lbsrusset potatoes, peeled and chopped into 1/2-inch pieces
2teaspoonskosher salt, for the boiling water with the potatoes
6hard boiled eggs, chopped small(optional)
1/4cupchicken or vegetable stock
1-3tablespoonsCholula hot sauce
2-3tablespoonsfresh lime juice, about 1 large lime
1teaspoonkosher saltadjust to taste
1teaspoonsugaradjust according to taste
1/4 teaspoonground red chili powder
1 teaspoonfreshly ground black pepper
6large ears of corn, kernels removed
1/4cup red onion, finely chopped
1/4cupcotija cheese, crumbledsliced thin
2tablespoonsfresh cilantro or parsleychopped small
Place the potatoes in a large pot and cover with water. 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.
Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.
Serve warm or refrigerate to chill before serving. Enjoy!
Adjust the cholula according to taste. We love this with the bit of heat that 3 tablespoons adds to this recipe. If you are leery of the heat, start with 1 tablespoon and adjust according to taste.