Description
This vibrant Mexican Street Corn Smashed Potato Salad combines crispy smashed baby potatoes with fire-roasted poblano peppers, sweet corn, fresh green onions, and a creamy, tangy dressing. Topped with cotija cheese and cilantro, it’s a flavor-packed side dish perfect for gatherings, barbecues, or a zesty weeknight meal.
Ingredients
Units
Scale
Potato Salad
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- 1 1/2 pounds baby potatoes, washed
- 3 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 poblano peppers, seeded and diced
- 1 can (15 ounces) sweet corn, drained
- 5 green onions, thinly sliced
- 1/2 cup (61 g) cotija cheese, crumbled (plus more for serving)
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup (115 g) sour cream
- 1/4 cup (58 g) mayonnaise
- 1 medium lime, juiced (about 2 tablespoons)
- 1/2 teaspoon kosher salt (plus more to taste, if needed)
- 1/2 teaspoon chili powder
Instructions
- Boil the Potatoes: Place the baby potatoes in a large pot of salted water. Boil for 15-20 minutes, or until the potatoes are fork-tender. Cooking times may vary depending on the size of the potatoes.
- Preheat and Prep the Oven: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Smash the Potatoes: Drain the potatoes and gently pat them dry. Arrange potatoes on the prepared baking sheet. Use a potato masher or the bottom of a sturdy glass to gently smash each potato to about ¼ to ½-inch thickness.
- Season and Roast: Brush 2 tablespoons of extra virgin olive oil over the smashed potatoes, making sure they are evenly coated. Sprinkle evenly with kosher salt and black pepper. Roast for 30 minutes in the preheated oven.
- Add Corn and Peppers: While potatoes are roasting, mix the drained sweet corn, diced poblano peppers, and remaining tablespoon of olive oil in a small bowl. After initial roasting, remove the potatoes from the oven, flip them, and nestle the corn and pepper mixture between the potatoes on the baking sheet.
- Finish Roasting: Return the baking sheet to the oven and roast an additional 25-30 minutes, or until the potatoes are crispy and golden, and the corn and peppers are lightly charred.
- Cool the Roasted Mixture: Remove from the oven and allow all the roasted components to cool for about 15 minutes before assembling the salad. This ensures the salad doesn’t turn soggy and the dressing stays creamy.
- Prepare the Dressing: In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, salt, and chili powder until smooth and well combined. Cover and refrigerate until ready to toss the salad.
- Assemble the Salad: In a large mixing bowl, combine the roasted potato mixture, sliced green onions, crumbled cotija cheese, and chopped cilantro. Pour most of the dressing over the ingredients and gently toss to combine, adding more dressing if needed.
- Serve: Serve immediately topped with extra cotija cheese and a side of additional dressing if desired. Alternatively, refrigerate in an airtight container until ready to serve.
Notes
- The salad can be made ahead and stored in the refrigerator for up to 2 days.
- For extra flavor, char the corn and peppers on an open flame or grill before roasting.
- Swap cotija with feta or queso fresco if unavailable.
- Add diced jalapeños or a sprinkle of smoked paprika for extra heat and smokiness.
- Use Greek yogurt in place of sour cream for a lighter dressing option.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 265
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 18mg
