Years ago, on a trip to Arizona, I had Mexican Street Corn for the first time. I’ve always been a huge fan of corn and I fell in love with that restaurant’s rendition of elote. I am also a lifelong fan of potato salad. It is a side dish that speaks to me in the language of warm weather backyard get togethers with family and friends. So, when I happened across a recipe combining these two favored side dishes of mine, naturally, I had to make it!

Once we tried the dish, I was absolutely sold on it. It is wonderful on so many levels. Corn and potatoes are the backbone for the rest of the ingredients. Roasted poblano peppers and green onions add flavor with a bit of a kick to the dish. Cilantro and lime enhance the flavor of the other ingredients. The creamy texture comes from the dressing, a mix of sour cream and mayonnaise. The final Mexican touch to the salad is the cotija cheese in the dressing.

This combination of potato and corn salad will complement many of our celebrations in the coming months. It will be especially well received this weekend when we celebrate Cinco de Mayo!

Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad (adapted from tasteofhome.com) Total Time Required: 70 minutes + chilling time, Prep Time: 45 minutes, Grill Time: 25 minutes, Chilling Time: at least 1 hour, Makes: 10 servings

Ingredients:

• 2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
• 2 tablespoons olive oil, divided
• 2 poblano peppers
• 4 medium ears sweet corn, husked
• 6 green onions
• 2/3 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1-1/2 teaspoons grated lime zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• lime wedges for serving, optional

Directions:

Place the potatoes in a large saucepan. Add enough water to cover them. Bring the potatoes to a boil. Reduce the heat and cook, uncovered, for 5 minutes. Drain the potatoes and toss them with 1 tablespoon of oil.

Cook the potatoes.

Grill the poblanos over an open flame, turning the peppers until the skins are blistered and blackened on all sides, about 8-10 minutes. Immediately place the peppers in a small bowl. Let stand, covered, for 20 minutes.

Blister the skin on the poblanos.

Set the grill temperature to medium heat. Brush the corn with the remaining tablespoon of oil. Place the potatoes in a grill basket.

Brush the potatoes and corn with olive oil.

Grill the corn and potatoes, covered, over medium heat until they are tender and lightly browned, about 12-15 minutes, turning them occasionally. Cool the veggies slightly. Grill the green onions until they are blackened, about 5-6 minutes.

Grill the corn and potatoes, then add the green onions to the grill.

Cut the green onions into 1-inch pieces and place them in a large bowl. Peel off and discard the charred skin from the poblanos. Remove the stems and seeds and cut the peppers into 1/2-inch pieces. Add the corn, potatoes, and peppers to the onions in the large bowl.

Combine the veggies in a large bowl.

In a small bowl, whisk together the sour cream, mayonnaise, and lime juice until it is well blended. Stir in the cheese, cilantro, lime zest, salt, and pepper.

Combine the dressing ingredients.

Add the sour cream mixture to the potato mixture, stirring well to coat everything. Refrigerate the potato salad, covered, for at least 1 hour before serving.

Add the dressing to the veggies . . .

. . . then refrigerate.

If desired, top the potato salad with additional cotija cheese and cilantro. Serve with lime wedges.

Serve with additional cotija cheese, cilantro, and lime wedges.

¡Buen apetito!  ~Linda

Mexican Street Corn Potato Salad (adapted from tasteofhome.com) Total Time Required: 70 minutes + chilling time, Prep Time: 45 minutes, Grill Time: 25 minutes, Chilling Time: at least 1 hour, Makes: 10 servings

Ingredients:

• 2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
• 2 tablespoons olive oil, divided
• 2 poblano peppers
• 4 medium ears sweet corn, husked
• 6 green onions
• 2/3 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1-1/2 teaspoons grated lime zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• lime wedges for serving, optional

Directions:

Place the potatoes in a large saucepan. Add enough water to cover them. Bring the potatoes to a boil. Reduce the heat and cook, uncovered, for 5 minutes. Drain the potatoes and toss them with 1 tablespoon of the oil.

Grill the poblanos over an open flame, turning the peppers until the skins are blistered and blackened on all sides, about 8-10 minutes. Immediately place the peppers in a small bowl. Let stand, covered, for 20 minutes.

Set the grill temperature to medium heat. Brush the corn with the remaining 1 tablespoon of oil. Place the potatoes in a grill basket. Grill the corn and potatoes, covered, over medium heat until they are tender and lightly browned, about 12-15 minutes, turning them occasionally. Cool the veggies slightly. Grill the green onions until they are blackened, about 5-6 minutes.

Cut the green onions into 1-inch pieces and place them in a large bowl. Peel off and discard the charred skin from the poblanos. Remove the stems and seeds and cut the peppers into 1/2-inch pieces. Cut the corn from the cobs. Add the corn, potatoes, and peppers to the onions in the large bowl.

In a small bowl, whisk together the sour cream, mayonnaise, and lime juice until it is well blended. Stir in the cheese, cilantro, lime zest, salt, and pepper. Add the sour cream mixture to the potato mixture, stirring well to coat everything. Refrigerate the potato salad, covered, for at least 1 hour before serving. If desired, top the potato salad with additional cotija cheese and cilantro. Serve with lime wedges.