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Flavorful Elote-Style Corn and Potato Salad

elote-style corn and potato salad - featured image
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A quick and easy summer salad combining roasted baby potatoes and charred corn with a creamy, tangy dressing featuring Cotija cheese and Tajín seasoning. Perfect for summer parties and casual dinners.

Ingredients

Scale
  • 4 ears corn on the cob, husked (fresh or frozen kernels)
  • 1.5 pounds baby potatoes (Yukon Gold or red), halved or quartered
  • ½ cup mayonnaise (120 ml)
  • ¼ cup sour cream (60 ml) or Greek yogurt as substitute
  • ¼ cup fresh cilantro, chopped
  • Juice of 2 limes
  • ½ cup Cotija cheese, crumbled
  • 2 teaspoons Tajín seasoning, plus extra for sprinkling
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Place halved baby potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook for 12-15 minutes until tender but still firm. Drain and set aside to cool for about 10 minutes.
  2. Preheat grill or grill pan to medium-high. Brush corn with olive oil and grill for about 10 minutes, turning occasionally until charred spots appear. Remove and let cool slightly, then cut kernels off the cob with a sharp knife. Alternatively, char under broiler for 6-8 minutes, turning carefully.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, and 2 teaspoons Tajín. Season with salt and pepper to taste.
  4. In a large bowl, gently toss cooled potatoes and grilled corn kernels. Add chopped cilantro and crumbled Cotija cheese. Pour dressing over the top and fold carefully to combine without mashing the potatoes.
  5. Sprinkle extra Tajín on top for garnish. Let the salad sit for 10-15 minutes before serving to allow flavors to meld. Refrigerate if making ahead and bring to room temperature before serving.

Notes

Do not overcook potatoes to avoid mushy texture. Char corn well for authentic smoky flavor. Use fresh lime juice and cilantro for best freshness. Mix gently to keep potatoes intact. Salad tastes better after resting for a few hours. Vegan substitutions include vegan mayo, coconut or cashew yogurt, and vegan cheese alternatives.

Nutrition

Keywords: elote, corn salad, potato salad, summer salad, Mexican street food, Cotija cheese, Tajín, easy recipe, party dish

Find it online: https://yumbelle.com/flavorful-elote-style-corn-and-potato-salad-recipe-easy-and-perfect-for-summer-parties/