Description
This Loaded Street Corn Potato Salad combines tender Yukon Gold potatoes with sweet corn and a creamy, zesty dressing infused with lime and chili powder. Garnished with fresh green onions and cilantro, this salad is a vibrant and flavorful side dish perfect for summer gatherings or BBQs, offering a unique twist on classic potato salad with street corn flair.
Ingredients
Scale
Main Ingredients
- 2 lbs Yukon Gold potatoes, diced
- 2 cups fresh corn (or 1 cup frozen corn)
Dressing
- 1 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Garnish
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook Potatoes and Corn: Boil the diced Yukon Gold potatoes in salted water until they are fork-tender, which should take about 10-15 minutes. Add the fresh corn during the last 5 minutes of the cooking time if using fresh, or add frozen corn in the last minute to lightly cook it.
- Prepare Dressing: While the potatoes and corn cook, combine the mayonnaise, lime juice, chili powder, salt, and pepper in a bowl. Mix thoroughly until the dressing is smooth and well-blended.
- Drain and Cool: Drain the potatoes and corn using a colander and allow them to cool slightly to prevent wilting the fresh ingredients when mixed.
- Combine Salad: Transfer the cooled potatoes and corn to a large mixing bowl. Pour the prepared dressing over the vegetables and gently fold together until evenly coated.
- Add Garnish: Fold in the chopped green onions and fresh cilantro delicately to retain their texture and freshness.
- Chill: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together and serve chilled for best taste.
Notes
- Use Yukon Gold potatoes for a creamy texture and buttery flavor that holds well in salads.
- Fresh corn offers the best flavor, but frozen corn is a convenient and tasty alternative.
- Adjust the amount of chili powder according to your spice preference.
- The salad can be made a few hours ahead and stored in the refrigerator for up to 2 days.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
