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Elote Potato Salad
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Elote Potato Salad

Elote Potato Salad

This isn’t the bland, mayo-heavy version that shows up at sad picnics. This one has smoky grilled corn, creamy dressing, tangy cotija, bacon (because obviously), and a little chili-lime kick that makes you want to grab a second plate. It’s basically Mexican street corn crashing the potato salad party, and everyone’s better for it.

Serves 6

Ingredients

  • 1/2 pound bacon, chopped
  • 2 pounds baby Yukon gold potatoes, halved or quartered
  • 3 ears of corn, husked & silk removed
  • 1/3 cup mayo
  • 2 tablespoon sour cream
  • 1 tablespoon lime juice
  • 1/2 - 1 teaspoon chipotle chili powder, plus more to garnish
  • 1/2 - 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 jalapeño, finely chopped
  • 1/2 cup cotija cheese, crumbled
  • 1/2 pound bacon
  • 1/4 cup chopped cilantro
  • Salt & pepper to taste

Directions

  1. Cook bacon until almost getting crispy, drain and set aside
  2. Boil potatoes in salted water until fork-tender, drain and let cool slightly
  3. Put corn in a zippered bag, and microwave 5 minutes, then grill until beautifully charred all over. Let cool, then cut off the kernels
  4. In a big bowl stir together the mayo, sour cream, lime juice, chili powder, paprika, and jalapeño - season with salt and pepper
  5. Add the bacon, potatoes and corn - toss gently to coat, then fold in the cotija and cilantro
  6. Sprinkle with extra cotija, more chili powder and a squeeze of lime