Creamy potatoes meet grilled corn, cotija, chili, and lime for a lively Mexican-inspired side.
# Components:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, cut into bite-sized pieces
02 - 2 ears of corn, husked (or 2 cups frozen corn, thawed)
03 - 1/4 cup red onion, finely diced
04 - 1/4 cup fresh cilantro, chopped
05 - 1 jalapeño, seeded and finely diced (optional)
→ Dressing
06 - 1/3 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1 tablespoon fresh lime juice
09 - 1 teaspoon lime zest
10 - 1 teaspoon hot sauce (e.g., Cholula or Valentina)
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste
→ Toppings
14 - 1/2 cup cotija cheese, crumbled (or feta cheese)
15 - Extra cilantro leaves
16 - Extra chili powder or Tajín (for garnish)
17 - Lime wedges, for serving
# Directions:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until fork-tender. Drain and let cool slightly.
02 - Grill ears of corn over medium-high heat until lightly charred, about 7 to 10 minutes, turning occasionally. Cut kernels from cobs and set aside.
03 - Whisk together mayonnaise, sour cream, lime juice, lime zest, hot sauce, chili powder, smoked paprika, salt, and freshly ground black pepper in a large bowl.
04 - Add cooled potatoes, grilled corn, red onion, cilantro, and jalapeño to the bowl with dressing. Toss until all ingredients are evenly coated.
05 - Fold in most of the cotija cheese, reserving some for garnish.
06 - Transfer salad to a serving dish. Sprinkle with remaining cotija cheese, extra cilantro leaves, and a dusting of chili powder or Tajín. Serve with lime wedges on the side.
07 - Serve immediately or chill for up to 4 hours to allow flavors to meld.
