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Flavorful Elote-Style Potato Salad Recipe with Charred Corn and Cotija Cheese Made Easy

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A smoky, creamy, and tangy potato salad inspired by Mexican street corn, featuring charred corn kernels, Cotija cheese, and a zesty lime dressing. Perfect for summer gatherings and pairs well with grilled meats.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 ears fresh corn, husked and kernels removed
  • ½ cup Cotija cheese, crumbled (about 60 g)
  • ½ cup mayonnaise (120 ml)
  • ¼ cup sour cream or Mexican crema (60 ml)
  • Juice of 1 large lime
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • ¼ cup fresh cilantro, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Place 2 pounds of peeled and cut Yukon Gold potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook for 12-15 minutes until potatoes are fork-tender but still firm. Drain and let cool completely in a colander.
  2. Heat a grill or grill pan over medium-high heat. Remove kernels from 2 ears of fresh corn by standing the cob vertically and slicing downward with a sharp knife. Spread kernels evenly on the hot grill or pan. Cook undisturbed for 3-4 minutes until deeply charred on one side, then toss and cook another 2-3 minutes. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine ½ cup mayonnaise, ¼ cup sour cream or Mexican crema, juice of 1 lime, 1 minced garlic clove, and 1 teaspoon chili powder. Stir until smooth and well blended. Season with salt and pepper to taste.
  4. Add cooled potatoes and charred corn kernels to the dressing. Gently fold together using a spatula to coat everything evenly without breaking the potatoes. Add ¼ cup chopped fresh cilantro if using, and mix lightly.
  5. Sprinkle ½ cup crumbled Cotija cheese over the salad and fold it in gently, leaving some on top for garnish. Check seasoning and add extra salt if needed.
  6. Refrigerate the potato salad for at least 30 minutes before serving to let flavors meld. Bring it out about 15 minutes before eating to take the chill off.

Notes

Use Yukon Gold potatoes for best texture. Start boiling potatoes in cold water to cook evenly. Char corn kernels carefully to avoid burning and achieve smoky flavor. Fold gently when mixing to avoid mashing potatoes. Chill salad for at least 30 minutes before serving to meld flavors. For dairy-free version, substitute Cotija with toasted pumpkin seeds and use vegan mayo and sour cream alternatives.

Nutrition

Keywords: potato salad, elote style, charred corn, Cotija cheese, summer salad, Mexican street corn, creamy potato salad, BBQ side dish

Find it online: https://sofiaspice.com/flavorful-elote-style-potato-salad-recipe-with-charred-corn-and-cotija-cheese-made-easy/