Elote is classic Mexican street food consisting of grilled/charred corn on the cob brushed with a tangy sauce of cream, chilies, and lime juice. The corn is then sprinkled with cotija cheese and cilantro. Here we have adapted these flavors into an amazing potato salad just in time for summer. Serve this trendy potato salad with your favorite summer dish such as grilled barbacoa, fish tacos, carnitas or enjoy it by itself as a wonderful and zesty summer snack. So incredible everyone will be asking for the recipe.
1-1/2 Pounds Tri Colored Potatoes, cut in half
1 Gallon Cold Water
2 Tablespoons Kosher Salt
4 Each Sweet Corn On the Cob
1-1/4 Cup Mexican Crema
¾ Cup Mayonnaise
1 Tablespoon Smoked Paprika
1 Tablespoon Cumin
1 Tablespoon Ground Chipotle Pepper
1-1/2 Tablespoon Garlic, chopped
3 Tablespoons Mexican Hot Sauce
¼ cup Freshly Squeezed Lime Juice
2 Tablespoons Cilantro
10 Ounces Cojita Cheese, crumbled
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
Prep Time: 20min | Cook Time: 45min
In a large pot over medium high heat combine the potatoes and the cold water. Allow the water to come to a boil and reduce to a simmer. Cook the potatoes until fork tender (about 25-30 minutes), remove from the heat, drain, and allow to cool.
Shuck the corn and grill over high heat until the kernels are slightly charred. Remove from the heat and allow to cool. Once cool, cut the corn from the cobs and set aside while you make the sauce for the potato salad.
Combine the crema, mayonnaise, smoked paprika, cumin, chipotle chili powder, garlic, hot sauce, lime juice, cilantro, and cotija cheese. Stir until mixed thoroughly. Toss the cooled and cooked potatoes along with the charred corn in the sauce. Adjust the seasoning with salt and pepper. The potato salad is now ready to eat but will taste even better if allowed to sit overnight in the refrigerator.
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