Description
A vibrant fusion of classic potato salad and Mexican Elote. Creamy, smoky, and zesty.
Ingredients
Scale
- 2 lbs Gold Potatoes, cubed
- 3 ears of Corn, kernels removed
- 1/2 cup Mayonnaise
- 1/4 cup Cotija cheese, crumbled
- 2 tbsp Fresh Lime Juice
- 1 tsp Smoked Paprika
- 1/4 cup Fresh Cilantro, chopped
- Salt and Pepper to taste
Instructions
- Boil cubed potatoes in salted water until tender; drain and let cool slightly.
- Sear corn kernels in a hot skillet until charred.
- Whisk mayo, lime juice, and paprika in a large bowl.
- Fold in the cooked potatoes and charred corn.
- Stir in Cotija cheese and chopped cilantro.
- Chill for one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American Fusion