Mexican Street Corn Potatoes (Print Format)
Creamy potatoes with sweet corn, crispy bacon, and a smoky, tangy dressing for a deliciously fresh side.
# Ingredients:
→ Meats
01 -
½ lb cooked bacon, crumbled or chopped
→ Vegetables & Produce
02 -
2½ lbs red potatoes, cut into ½–¾ inch pieces
03 -
2 cups fresh corn kernels (about 4 ears)
04 -
6–8 green onions, sliced thin (about ½ cup)
05 -
2–4 tbsp fresh cilantro, chopped, plus extra for garnish
→ Dairy & Eggs
06 -
6 hard-boiled eggs, roughly chopped
07 -
¼ cup cotija cheese, for serving (optional)
→ Condiments & Spices
08 -
1 cup mayonnaise
09 -
2 tbsp Cholula hot sauce, adjust for preferred heat
10 -
1–2 tbsp fresh lime juice, to taste
11 -
¼ tsp chili powder
12 -
½ tsp smoked or regular paprika
13 -
½ tsp kosher salt, adjust to taste
14 -
½ tsp freshly ground black pepper, adjust to taste
# Steps:
01 -
Cook the bacon in the oven or on the stove until crisp. Drain on paper towels and set aside.
02 -
Place cut potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to maintain a low boil. Cook until fork-tender, approximately 9–10 minutes. Drain and cool under cold water.
03 -
In a large mixing bowl, whisk together mayonnaise, Cholula hot sauce, lime juice, chili powder, paprika, salt, and black pepper. Adjust seasonings to taste.
04 -
Add the cooled potatoes, chopped eggs, fresh corn kernels, cooked bacon, sliced green onions, and chopped cilantro to the dressing. Stir gently until well combined.
05 -
Serve immediately or refrigerate until ready to serve. Garnish individual servings with cotija cheese if desired.
# Tips:
01 -
Raw sweet corn provides a crisp texture and natural sweetness, eliminating the need to cook it.