Ingredients:
For the Salad:
2 lbs small potatoes (such as Yukon gold or red potatoes), halved or quartered
4 ears of corn, husked
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija cheese
2 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
For Garnish:
Additional crumbled cotija cheese
Chopped fresh cilantro
Lime wedges
Directions:
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 10-12 minutes. Drain and let cool slightly.
While the potatoes are cooking, preheat a grill or grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 8-10 minutes. Remove from the grill and let cool slightly.
Once the corn is cool enough to handle, cut the kernels off the cobs and transfer to a large mixing bowl.
Add the cooked potatoes to the bowl with the corn.
In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, chili powder, and smoked paprika until well combined.
Pour the dressing over the potato and corn mixture. Gently toss until everything is evenly coated.
Season with salt and pepper to taste.
Transfer the salad to a serving dish and garnish with additional crumbled cotija cheese, chopped cilantro, and lime wedges.
Serve the Mexican Street Corn Potato Salad chilled or at room temperature.