Mexican Street Corn Smashed Potato Salad

Hey there, fellow food lovers! I’m so excited to share my take on a classic side dish with a fun, flavorful twist: Mexican Street Corn Smashed Potato Salad. This recipe combines the creamy, comforting goodness of potato salad with the zesty, smoky flavors of Mexican street corn. Trust me, it’s a match made in culinary heaven!

Why You’ll Love This Recipe

• Unique Flavor Combination: The combination of sweet corn, creamy potatoes, and zesty Mexican spices is simply irresistible147.
• Easy to Make: With simple steps and readily available ingredients, this recipe is perfect for a quick side dish or a crowd-pleasing party snack4.
• Versatile: Serve it warm or cold, as a side or a main dish – the possibilities are endless21.
• Crowd-Pleasing: This dish is always a hit at barbecues, potlucks, and gatherings. Be prepared to share the recipe!13.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 6-8

Ingredients You’ll Need

For the Potatoes:

• 2 lbs Yukon gold potatoes4
• Olive oil4
• Salt and pepper to taste4

For the Corn:

• 4 ears of corn, husked1
• 2 tbsp mayonnaise4
• 2 tbsp sour cream4
• 1 tbsp lime juice4
• 1 tsp chili powder1
• 1/8 tsp cayenne (optional, for a kick)4
• Salt and pepper to taste1
• Queso fresco, for garnish4
• Fresh cilantro, for garnish1

Let’s Get Cooking!

1. Get the Potatoes Ready:
   • Preheat your oven to 425 degrees4. Line a baking sheet with foil and spray with non-stick cooking spray4.
   • Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork-tender, about 20 minutes. Drain well and let cool slightly34.
   • Place each potato on the prepared baking sheet. Spread them out evenly, then gently smash each potato with the bottom of a glass. Be careful not to push too hard!34.
   • Drizzle the tops of the potatoes with olive oil, salt, and pepper. Cook for about 15-20 minutes, or until nice and crispy. Remove and set aside34.
2. Grill the Corn:
   • Preheat your grill (indoor or outdoor)14. Brush the corn with olive oil4.
   • Grill the corn, turning every few minutes, until charred on all sides. Let it cool, then slice the kernels off the cob14.
3. Mix the Corn Goodness:
   • In a medium bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne (if using)4.
4. Assemble and Devour:
   • Place the smashed potatoes on a serving plate. Top with the Mexican street corn mixture, queso fresco, and fresh cilantro4.

Serving Suggestions

• As a Side Dish: Perfect with grilled meats, tacos, or any Mexican-inspired meal1.
• As a Main Dish: Add grilled chicken or shrimp for a heartier meal.
• Party Snack: Serve it as a dip with tortilla chips or veggies.

Tips for Customization

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the corn mixture4.
• Add Some Veggies: Diced red onion, bell peppers, or jalapeños would be a great addition32.
• Cheese Please: Swap queso fresco for cotija or Monterey Jack cheese1.
• Herb It Up: Use a mix of cilantro and parsley for a fresh, vibrant flavor12.

FAQs

• Can I make this ahead of time?
  • Absolutely! This salad tastes great when made a few hours in advance, allowing the flavors to meld together2.
• How do I store leftovers?
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Can I use frozen corn?
  • Yes, just make sure to thaw and drain it before grilling3.

Nutritional Information (per serving, approximate)

• Calories: 250
• Fat: 15g
• Carbohydrates: 30g
• Protein: 5g

(Note: Nutritional information may vary based on specific ingredients and serving sizes.)