What makes the perfect summer side dish? This mexican street corn potato salad combines roasted potatoes with fresh cilantro and parsley for a quick and easy homemade twist on a family favorite, try grilling the corn for a smoky flavor and save this idea for your next weeknight dinner inspiration, pin for later

mexican street corn potato salad with cilantro and parsley

Introduction

This vibrant and flavorful Mexican Street Corn Potato Salad with Cilantro and Parsley is a creative twist on traditional potato salads, incorporating the bold flavors of Mexican street corn. By combining everyday ingredients in a unique way, this dish is not only easy to prepare but also packed with flavor, making it perfect for picnics, barbecues, or as a side dish for any meal. The beauty of this recipe lies in its simplicity, allowing you to enjoy a taste of Mexico with minimal effort, using ingredients that are easily accessible at your local grocery store.

Why This Works

• Flavor balance and ingredient accessibility: The combination of grilled corn, potatoes, cilantro, parsley, and a hint of lime juice creates a perfectly balanced flavor profile that is both refreshing and satisfying. All the ingredients are easily found in most supermarkets, making this dish highly accessible.
• Ease of preparation: Despite its complex flavors, this salad is surprisingly easy to prepare. It requires basic cooking skills, such as boiling potatoes and grilling corn, which makes it approachable for cooks of all levels.
• Impressive results with minimal effort: The presentation of this salad, with its colorful mix of herbs, corn, and potatoes, is sure to impress. The fact that it can be prepared with minimal fuss adds to its appeal, making it a great option for last-minute gatherings or weeknight meals.

Key Ingredients

The main ingredients in this Mexican Street Corn Potato Salad include diced potatoes, grilled corn kernels, chopped cilantro, parsley, red onion, jalapeño pepper, lime juice, and mayonnaise. For practical substitutions, you can use Greek yogurt instead of mayonnaise for a lighter version, or substitute jalapeño with diced bell peppers for a milder flavor. The use of fresh herbs like cilantro and parsley is crucial for the authentic flavor, but you can also use dried herbs in a pinch, though the flavor will be less vibrant.

Instructions

1. Step 1: Begin by preparing your ingredients. Boil the diced potatoes until they are tender, then let them cool. Grill the corn kernels until they have a nice char, which adds a smoky flavor to the salad. Chop the cilantro, parsley, red onion, and jalapeño pepper.
2. Step 2: In a large bowl, combine the cooled potatoes, grilled corn kernels, chopped cilantro, parsley, red onion, and jalapeño pepper. Squeeze the lime juice over the top and toss gently to combine.
3. Step 3: In a small bowl, mix the mayonnaise (or Greek yogurt) with a pinch of salt and pepper. Pour this dressing over the potato and corn mixture, and toss until everything is well coated.
4. Step 4: Taste and adjust the seasoning as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give the salad a good stir and garnish with additional cilantro or parsley if desired.

Handy Tips

• For the best flavor, use fresh corn and grill it just before making the salad. If fresh corn is not available, frozen or canned corn can be used as a substitute.
• Don’t overdress the salad, as it can become too soggy. Start with a small amount of mayonnaise or yogurt and add more to taste.
• Consider adding some crumbled cotija cheese or diced avocado to the salad for extra creaminess and flavor.

Heat Control

If you’re grilling the corn, the ideal temperature is medium-high heat. You want to get a nice char on the corn, which usually takes about 10-15 minutes, turning frequently. For boiling the potatoes, bring a large pot of salted water to a boil, then reduce the heat to medium-low and simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Crunch Factor

This salad benefits from a mix of textures, including the crunch from the fresh herbs and the slight crunch from the grilled corn. To achieve the right crunch, make sure not to overcook the potatoes or corn. The red onion also adds a nice crunch, so be sure to chop it finely but not too finely that it becomes soggy.

Pro Kitchen Tricks

• To prevent the potatoes from becoming too soggy, cool them down quickly after boiling by spreading them out on a baking sheet.
• Use a grill pan on the stovetop if you don’t have access to an outdoor grill for charring the corn.
• Prepare the components of the salad ahead of time, such as boiling the potatoes and grilling the corn, but assemble the salad just before serving to keep everything fresh and vibrant.

Storage Tips

• Store the salad in an airtight container in the refrigerator. It can be made a day ahead, but it’s best consumed within 24 hours for optimal flavor and texture.
• Reheat is not recommended as the salad is best served cold. However, if you need to serve it after it’s been refrigerated overnight, let it come to room temperature before serving for better flavor.
• Freezing is not recommended due to the mayonnaise and the texture of the potatoes and corn after thawing.

Gift Packaging Ideas

This salad can be a lovely gift for friends or family, especially during summer gatherings. Consider packaging it in a mason jar or a decorative bowl, garnished with extra herbs and a sprinkle of cotija cheese. Add a ribbon around the jar or a handwritten note with the recipe for a personal touch.

Flavor Variations

• Different spices: Add a pinch of cumin or smoked paprika to give the salad a deeper, smokier flavor.
• Creative toppings: Consider adding diced tomatoes, sliced black olives, or crumbled bacon to the top of the salad for extra flavor and texture.
• Ingredient swaps: Swap the potatoes with diced sweet potatoes for a sweeter twist, or use lemon juice instead of lime for a slightly different citrus flavor.

Troubleshooting

• Texture problems: If the salad becomes too soggy, it might be due to overcooking the potatoes or adding too much dressing. Try adding more chopped herbs or a bit of crumbled cheese to absorb some of the moisture.
• Ingredient replacements: If you can’t find fresh corn, use frozen or canned as a substitute. For potatoes, sweet potatoes can be used as a delicious alternative.
• Over/undercooking signs: Potatoes are done when they’re tender when pierced with a fork. Corn is grilled to perfection when it has a nice char. If undercooked, the potatoes will be hard, and the corn might not have the desired smoky flavor.

FAQs

• Can I freeze it? It’s not recommended to freeze this salad due to the texture changes in the potatoes and corn after thawing. However, you can prepare the components ahead of time and assemble just before serving.
• Is it gluten-free? Yes, this salad is gluten-free, making it a great option for those with gluten intolerance or sensitivity.
• Can I double the recipe? Absolutely, this recipe can be easily doubled or tripled for larger gatherings. Just ensure you have enough bowls and utensils for serving.

Conclusion

This Mexican Street Corn Potato Salad with Cilantro and Parsley is a versatile and delicious side dish that can elevate any meal. With its unique blend of flavors and textures, it’s sure to become a favorite. Feel free to experiment with the recipe, adding your own twist or substitutions to make it your own. Whether you’re a seasoned chef or a beginner in the kitchen, this salad is a must-try for its ease, flavor, and creativity. So go ahead, give it a try, and enjoy the vibrant flavors of Mexico in every bite!