Description
A zesty, creamy potato salad that combines smoky chipotle, tangy lime, and sweet corn. Brimming with tender potatoes, fiery jalapeño, and crumbly cotija, this recipe brings bold street corn flavors to a satisfying side for gatherings.
Ingredients
2.5-3 lb red potatoes, cut into bite-sized pieces
2 cups corn (canned, frozen, or fresh)
1 cup red onion, finely diced
1 jalapeño, seeded and finely diced
1/2 cup cotija cheese, crumbled
1/2 cup fresh cilantro, chopped
1 cup nonfat Greek yogurt
2 tsp chipotle chili powder
1 tsp garlic powder
1 tsp smoked paprika
Juice of 1 lime
1 tsp salt
Fresh black pepper to taste
Instructions
Bring a large pot of salted water to a boil
Add potatoes, cook 12-15 minutes until tender but firm
Drain and let cool completely
In a large bowl, combine cooled potatoes, corn, onion, jalapeño, and cilantro
In a separate bowl, whisk yogurt, chipotle chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper
Pour dressing over potato mixture and toss until evenly coated
Stir in crumbled cotija
Chill 30 minutes before serving
Garnish with extra toppings if desired
Notes
Yukon Gold potatoes work well
Use pickled jalapeños for tangier kick
Feta can substitute cotija
Cover and refrigerate up to 3 days
Serve cold or at room temperature
- Prep Time: 20
- Cook Time: 15
- Method: Stovetop & Cooler
- Cuisine: Mexican-Inspired American