The ultimate BBQ mashup. We’ve taken the smoky, zesty flavors of Elote—charred corn, lime, and cotija—and folded them into a creamy, golden potato salad.
Smoky Flavor
30 Minutes
Perfect for Crowds
The Main Mix
- 2 lbs Yukon Gold Potatoes (cubed)
- 2 cups Roasted Corn (fresh or frozen)
- 1/2 cup Cotija Cheese (crumbled)
- 1/4 cup Red Onion (finely diced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Jalapeño (seeded & minced)
Creamy Chili-Lime Dressing
- 1/2 cup Mayonnaise or Greek Yogurt
- 2 tbsp Sour Cream
- 1 Lime (juiced & zested)
- 1 tsp Chili Powder (or Ancho chili)
- 1/2 tsp Smoked Paprika
- Salt & Pepper to taste
Instructions
- Boil the Potatoes: Place cubed potatoes in salted water. Bring to a boil and cook for 10-12 minutes until tender but not falling apart. Drain and let cool slightly.
- Char the Corn: If using fresh corn, grill it until charred. If using frozen, toast it in a dry skillet over high heat until you see dark brown spots. This “char” is where the flavor lives!
- Whisk Dressing: In a large bowl, whisk together mayo, sour cream, lime juice, lime zest, chili powder, and paprika.
- Toss: Add the warm potatoes, charred corn, red onion, and jalapeño to the dressing. Fold gently to coat.
- Finish: Stir in the crumbled cotija and cilantro. Serve warm or chill for 1 hour to let the flavors deepen.
Pro Tip: Add the dressing while the potatoes are still slightly warm. They will absorb the lime and spice much better than cold potatoes!
