Description

A flavorful and creamy Loaded Street Corn Potato Salad featuring tender Yukon Gold potatoes, sweet corn, and a zesty chili-lime mayonnaise dressing, enhanced with fresh green onions and cilantro. Perfect as a side dish for picnics, barbecues, or casual meals.

Ingredients

Potatoes and Corn

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

Mix-ins

4 green onions, chopped
1/4 cup fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

Instructions

Cook the potatoes and corn: Boil the diced potatoes in salted water until fork-tender, approximately 10-15 minutes. If using fresh corn, add it during the last 5 minutes of cooking; if using frozen corn, add it in the final minute of cooking to warm through.
Prepare the dressing: In a separate bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper. Whisk thoroughly until the mixture is smooth and well blended.
Drain and cool: Drain the potatoes and corn in a colander and allow them to cool slightly to room temperature.
Combine salad ingredients: Transfer the potatoes and corn to a large mixing bowl and pour the prepared dressing over them. Gently fold the mixture to evenly coat the potatoes and corn with the dressing.
Add fresh herbs: Fold in the chopped green onions and cilantro carefully, ensuring they are well distributed without crushing the potatoes.
Chill before serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.

Notes

Using Yukon Gold potatoes provides a creamy texture that holds well after boiling.
Fresh corn adds sweetness and crunch, but frozen corn is a convenient alternative.
Adjust chili powder and lime juice according to your preferred spice and tang levels.
This salad can be prepared a few hours ahead, making it ideal for gatherings.
For a lighter option, substitute mayonnaise with Greek yogurt.