A delightful combination of creamy potato salad with corn, inspired by the beloved street corn, packing a punch with fresh ingredients and zesty flavors.
Ingredients
Scale:
3 cups of baby potatoes (halved)
2 cups of fresh corn (grilled or boiled)
1/2 cup of red onion (finely chopped)
1/2 cup of bell pepper (diced, any color)
1/2 cup of cherry tomatoes (halved)
1/4 cup of cilantro (chopped)
1/2 teaspoon of smoked paprika
Salt and pepper to taste
1 cup of mayonnaise
1/4 cup of sour cream
2 tablespoons of lime juice (freshly squeezed)
1 teaspoon of garlic powder
1 teaspoon of chili powder
1/4 cup of crumbled feta cheese (optional)
Extra cilantro for garnish
Lime wedges for serving
Instructions
Start by washing the baby potatoes thoroughly. Ensure to scrub them well to remove any dirt. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat.
Once boiling, reduce heat to medium and let the potatoes cook for about 12-15 minutes, or until they are fork-tender. Drain and allow them to cool, then cut them into quarters.
If using fresh corn, grill it for about 10 minutes on medium heat until charred, or boil for 5-7 minutes until tender. Allow to cool slightly before cutting the kernels off the cob.
In a large mixing bowl, combine the cooled potatoes, corn kernels, red onion, bell pepper, cherry tomatoes, cilantro, and smoked paprika. Mix well and season with salt and pepper to taste.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, and chili powder until smooth. Adjust seasoning to your liking.
Pour the dressing over the potato and corn mixture. Gently fold the ingredients together until everything is well-coated.
Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
When ready to serve, sprinkle with crumbled feta cheese if desired, and garnish with extra cilantro and lime wedges.
