Ingredients: 2 lbs baby potatoes (red or gold), halved 1 ½ cups corn kernels (fresh, canned, or frozen) ½ cup mayonnaise ¼ cup sour cream 2 tablespoons lime juice 1 teaspoon chili powder 1 teaspoon smoked paprika ½ teaspoon cumin ½ cup cotija cheese, crumbled (or feta) 3 tablespoons fresh cilantro, chopped 2 green onions, sliced 1 jalapeño, finely diced (optional for heat) Salt and pepper, to taste
Directions: Cook the Potatoes: Bring a large pot of salted water to a boil. Add the halved potatoes and cook until tender, about 12-15 minutes. Drain and let them cool slightly. Prepare the Corn: If using fresh corn, char the corn on a grill or in a hot skillet for a smoky flavor. If using canned or frozen corn, you can briefly sauté it in a skillet until heated through and slightly charred. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, and a pinch of salt and pepper. Adjust seasoning as needed. Assemble the Salad: In a large bowl, combine the cooked potatoes, corn, green onions, jalapeño (if using), and cilantro. Pour the dressing over the mixture and toss gently to coat. Add the Cheese: Fold in the crumbled cotija or feta cheese into the salad, reserving a bit for garnish. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Before serving, sprinkle with more cotija cheese, extra cilantro, and a dash of chili powder for garnish.
