Mexican Street Corn Potato Salad
This potato salad combines two classic flavors into one amazing side dish! Perfect for your next cookout.
Equipment
- Large pot to boil potatoes
- Mixing Bowls
- Microplane to zest limes
Ingredients
Salad
- 2.5-3 lb red potato cut, boiled, cooled
- 1 can corn about 2 cups
- 1 heaping cup red onion diced
- 1 jalapeño seeds removed and diced or 1/4 cup pickled jalapenos diced finely
- 1/2 cup cotija cheese crumbled
Dressing
- 1 cup nonfat Greek yogurt
- 1 1/2 tsp chipotle chili pepper powder
- 1 1/2 tsp smoked paprika
- 1 tbsp agave nectar or can use honey
- 1/2 tsp cumin
- 2 tbsp apple cider vinegar
- Juice and zest of 2 limes
Instructions
- First, you'll want to boil and cool your potatoes. I used red potatoes, so it took about 15 minutes at a rolling boil. Then I let them cool, peeled the skins off, and chopped them into small pieces. Set potato aside while you prep the rest of your vegetables.
- Prep your corn (if you're using fresh corn, cook it and cut it off the cob and let it cool). Chop your onion, and chop your pickled (or fresh, de-seeded) jalapeno. Combine potato, corn, onion, and jalapeno and mix together.
- In another mixing bowl, combine all of the dressing ingredients and mix until fully combined and smooth. Adjust seasonings to taste.
- Pour dressing over potato mixture and toss to coat. Add cilantro and crumbled cotija cheese and toss gently to incorporate. Let chill until ready to serve and enjoy! Store leftovers in the fridge for up to 3 days.
Notes
Each 1/2 cup serving is 3 points, or 5 points for a full cup. You can add this recipe to your WW app here.
Nutrition
Calories: 88kcalCarbohydrates: 16gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 5mgSodium: 77mgPotassium: 430mgFiber: 2gSugar: 3gVitamin A: 185IUVitamin C: 9mgCalcium: 49mgIron: 1mg
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