Description
A zesty twist on classic potato salad featuring charred corn, salty Cotija cheese, and a lime-infused dressing. A vibrant side dish that balances creaminess with bold Mexican flavors.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cubed
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup Cotija cheese, crumbled
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Place cubed potatoes in a pot of salted water and boil until fork-tender.
- Heat a cast-iron skillet over high heat and sear corn kernels until charred.
- Whisk together mayonnaise, lime juice, and chili powder in a small bowl.
- Drain potatoes and allow them to cool slightly.
- Combine potatoes, charred corn, and red onion in a large mixing bowl.
- Fold in the dressing until evenly coated.
- Gently fold in crumbled Cotija cheese and chopped cilantro.
- Season with salt and pepper to taste and serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American Fusion