Picture this: a sunny afternoon, laughter echoing around and the smell of grilled corn wafting through the air. That vibrant scene is what inspired this Super Easy Mexican Street Corn Smashed Potato Salad.
It’s a chaotic collision of flavors—sweet, smoky corn mingling with creamy potatoes, all wrapped up in a zesty lime embrace. Perfect for those days when you crave a taste of summer, even if it’s the middle of winter.
Steps
- Boil the baby potatoes in salted water for 15-20 minutes until they are tender when pierced with a fork. Preheat your oven to 450°F and prepare a baking sheet with parchment paper.
- Drain the potatoes and pat them dry, placing them on the prepared baking sheet. Gently smash each potato using a potato masher or the bottom of a heavy glass to a thickness of about ¼ to ½ inch.
- Brush the smashed potatoes with 2 tablespoons of olive oil, ensuring they are well-coated. Sprinkle with salt and pepper, and roast in the oven for 30 minutes.
- After 30 minutes, flip the potatoes over. In a separate bowl, mix the drained sweet corn, diced poblano peppers, and the remaining olive oil, then scatter them over the baking sheet among the potatoes.
- Continue roasting the mixture for another 25-30 minutes until the potatoes achieve a crispy texture. Allow the roasted ingredients to cool for about 15 minutes.
- In the meantime, prepare the dressing by mixing sour cream, mayonnaise, lime juice, salt, and chili powder in a medium bowl. Cover and refrigerate until it’s time to assemble the salad.
- In a large bowl, combine the sliced green onions, crumbled cotija cheese, chopped cilantro, and the slightly cooled roasted potatoes, corn, and peppers.
- Pour the prepared dressing over the salad mixture, reserving some dressing if desired for serving. Gently mix until all ingredients are well-coated, adding more dressing if needed.
- Serve the salad immediately, topping with additional cotija cheese and offering extra dressing on the side. Alternatively, refrigerate in an airtight container until ready to serve.
Ingredients
- 1 ½ pounds baby potatoes, washed
- 3 tablespoons extra virgin olive oil, divided
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 poblano peppers, seeded and diced
- 1 can (15 ounces) sweet corn, drained
- 5 green onions, thinly sliced
- ½ cup (61 g) cotija cheese, crumbled (plus more for serving)
- ¼ cup cilantro, chopped
- ½ cup (115 g) sour cream
- ¼ cup (58 g) mayonnaise
- 1 medium lime, juiced (about 2 tablespoons)
- ½ teaspoon kosher salt, plus more to taste if needed
- ½ teaspoon chili powder
FAQ
- Can I prepare the Mexican Street Corn Smashed Potato Salad in advance?
- Yes, you can prepare parts of the salad ahead of time. You can chop the peppers, green onions, and cilantro, and store them in the refrigerator until you’re ready to assemble. The dressing can also be made in advance and kept in an airtight container in the fridge for up to 3-4 days.
- What can I use as a substitute for poblano peppers?
- If you can’t find poblano peppers, you can use green bell peppers, anaheim peppers, or jalapeno peppers if you prefer a bit more heat in your salad.
- How should I store the Mexican Street Corn Smashed Potato Salad?
- Allow the salad to cool to room temperature before storing it in an airtight container in the refrigerator. It will last for up to 3-4 days. Stir the salad before serving. Freezing is not recommended.
- Is the salad better served warm or cold?
- The salad can be enjoyed both warm and cold. It’s especially delicious when the potatoes are warm and crispy, but it can also be served cold. If serving cold at a picnic, place the bowl on a bed of ice to keep it fresh.
- What can I use instead of Cotija cheese?
- If you cannot find Cotija cheese, queso fresco can be used as a substitute. It provides a similar salty and crumbly texture.
Tips
- For extra crispy smashed potatoes, ensure they are thoroughly dry before roasting and press them down firmly to increase their surface area.
- If you can’t find poblano peppers, consider using green bell peppers or Anaheim peppers as alternatives; for added heat, jalapeno peppers can also be used.
- Prepare components of the salad in advance, such as chopping the peppers, green onions, and cilantro, and keep them in the refrigerator until you’re ready to assemble.
- Serve the salad warm for the best texture, but if serving cold, place the bowl on a bed of ice to keep it fresh for up to 2 hours.
Equipment
- Potato Masher or Sturdy Glass (for smashing the potatoes)
- Large Baking Sheet
- Parchment Paper
- Airtight Container (for storing the salad)
