Mexican Corn Potato Salad with Cotija and Cholula Hot Sauce Recipe
Mexican Corn Potato Salad is a vibrant and flavorful side dish combining tender potatoes, sweet corn kernels, and a zesty dressing made with mayonnaise, Cholula hot sauce, fresh lime juice, and cotija cheese. This easy-to-make salad is perfect for any fiesta or gathering, offering a delightful balance of creaminess, spice, and freshness, with the option to include chopped hard-boiled eggs for added protein.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 8 servings
- Category: Side Dishes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free, Vegetarian
Ingredients
Base
- 2 lbs russet potatoes, peeled and chopped into 1/2 inch pieces
- 6 large ears of corn, kernels removed
Dressing
- 1 cup mayonnaise
- ¼ cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce
- 2-3 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon kosher salt, adjust to taste
- 1 teaspoon sugar, adjust according to taste
- ¼ teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
Mix-ins and Garnish
- 6 hard boiled eggs, chopped small (optional)
- ¼ cup red onion, finely chopped
- ¼ cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro or parsley, chopped small
- 2 teaspoons kosher salt for boiling potatoes
Instructions
- Boil Potatoes: Toss potatoes into a pot of boiling water with 2 teaspoons of kosher salt. Cook until fork-tender, about 10 minutes. Drain well and let the potatoes cool completely to ensure the salad has the right texture.
- Prepare Dressing: In a large saucepan, combine mayonnaise, chicken or vegetable stock, Cholula hot sauce, fresh lime juice, sugar, kosher salt, ground red chili powder, and freshly ground black pepper. Whisk the mixture continuously until smooth and well combined.
- Cook Corn in Dressing: Add the freshly cut corn kernels to the dressing mixture and warm gently over medium heat. Stir occasionally to prevent sticking and to ensure even heating, cooking for about 3-5 minutes until the corn is heated through but still retains its crunch.
- Combine Potatoes and Dressing: Place the cooled potatoes into a large mixing bowl. If using, add the chopped hard-boiled eggs at this stage. Pour the warm corn and dressing mixture over the potatoes and gently fold the ingredients together to thoroughly coat the potatoes without breaking them apart.
- Add Garnishes and Serve: Stir in the finely chopped red onion, crumbled cotija cheese, and chopped fresh cilantro or parsley. Mix gently to incorporate all flavors evenly. Serve the salad warm or refrigerate for a chilled version prior to serving.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Adjust the amount of Cholula hot sauce based on your preferred spice level.
- The salad can be served warm or chilled, making it versatile for different occasions.
- Hard boiled eggs are optional; omit to keep the salad lighter or for those with egg allergies.
- Ensure potatoes are fully cooled before mixing with the dressing to prevent wilting the fresh ingredients.