PREP: 10 mins
  COOK: 30 mins
  SERVES: 6-8

Elote Potato Salad

Ingredients

For salad:

  • 1 1/2 pounds bite-sized baby potatoes (cut larger ones in half)
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 4 corn cobs, husked
  • 3/4 cup crumbled cotija cheese
  • 1/2 cup diced green onion
  • 1/2 cup roughly chopped cilantro

For dressing:

  • 1/3 cup chipotle mayo
  • 2 teaspoons Tajin seasoning
  • 1/4 cup fresh lime juice
  • 1/4 cup Oakhurst heavy cream
  • 1/2 teaspoon kosher salt

Preparation

  1. Heat grill to medium high heat, or about 400 degrees
  2. In a large bowl, toss potatoes with 2 tablespoons olive oil and spices
  3. Dump potatoes onto a large sheet of aluminum foil and bundle the edges together to form a well-sealed packet
  4. Place packet on grill and cook until potatoes are tender, 25-30 minutes
  5. While potatoes are cooking, brush remaining tablespoon of olive oil onto corn cobs and place on grill for 10-15 minutes, until the corn is tender and charred in places, rotating a couple of times
  6. To make the dressing, whisk chipotle mayo, Tajin seasoning, lime juice, heavy cream, and salt in a large bowl
  7. Let corn cobs and potatoes cool to room temperature after grilling
  8. To assemble salad, cut corn kernels off cob and add to bowl with dressing along with the potatoes, cheese, green onions, and cilantro
  9. Taste salad and adjust the seasoning if necessary before serving

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