binging with babish elote potato salad Elote potato salad

Craving a taste of summer with a twist? Get ready to embark on a flavor adventure with this Elote Potato Salad! It’s a vibrant, creamy, and oh-so-satisfying side dish that’s guaranteed to be the star of your next BBQ, potluck, or even a casual weeknight dinner.

Elote Potato Salad

Imagine the classic comfort of potato salad colliding with the zesty, smoky, and irresistible flavors of Mexican street corn (elote). This recipe brings together tender potatoes, creamy mayo, cotija cheese, a kick of chili powder, and the sweet crunch of corn. The result? A truly unforgettable explosion of taste in every bite!

### Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped cilantro
• 1/4 cup red onion, finely chopped
• 2 ears of corn, kernels removed (about 1 1/2 cups)
• 1 jalapeno, seeded and minced (optional, for extra heat)
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 10-15 minutes. Drain the potatoes and let them cool slightly.
2. Prepare the Corn: While the potatoes are cooking, you can grill, roast, or saute the corn kernels. Grilling or roasting will impart a smoky flavor. To grill, brush the corn lightly with oil and grill over medium heat until lightly charred, about 5-7 minutes. To roast, toss the corn with oil and roast in a preheated oven at 400°F (200°C) for 15-20 minutes, stirring occasionally. To saute, melt a tablespoon of butter in a skillet and cook the corn over medium heat until slightly softened, about 5-7 minutes. Allow the corn to cool slightly before adding to the salad.
3. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Adjust the seasonings to your liking. If you prefer a tangier dressing, add a little more lime juice. For a spicier kick, add a pinch of cayenne pepper.
4. Assemble the Salad: Gently fold the cooled potatoes, cooked corn, cotija cheese, cilantro, red onion, and jalapeno (if using) into the dressing. Be careful not to mash the potatoes.
5. Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the salad firm up a bit. Before serving, give it a gentle stir and garnish with additional cotija cheese and a sprinkle of chili powder.
6. Optional additions: consider adding a dash of hot sauce, or a sprinkle of Tajin seasoning for a citrusy kick. Chopped bell peppers can also add a nice crunch.

This Elote Potato Salad is best served chilled. It’s a fantastic accompaniment to grilled meats, tacos, or simply enjoyed on its own. Prepare to be amazed by the vibrant flavors and textures that come together in this unique and delicious side dish. Enjoy!

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Elote Potato Salad

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