Mexican Street Corn Potato Salad

In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and set aside to cool.

Char the Corn:

2. If using fresh or frozen corn, heat a skillet over medium-high heat and add the corn kernels. Cook until slightly charred, about 5 minutes. Remove from heat and let cool.

Prepare the Dressing:

3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.

Combine the Salad:

4. Add the cooled potatoes, charred corn, Cotija cheese, chopped cilantro, red onion, and jalapeño (if using) to the dressing. Toss to coat everything evenly.

Chill and Serve:

5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled with lime wedges.

Enjoy the bold and zesty flavors of this Mexican Street Corn Potato Salad at your next gathering!