Pairs well with Grilled Corn and Baby Yukon Potato Salad with Creamy Cilantro Dressing
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Grilled Corn and Baby Yukon Potato Salad with Creamy Cilantro Dressing
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A flavorful salad featuring boiled baby Yukon potatoes and charred grilled corn tossed in a creamy, tangy dressing with fresh cilantro and cotija cheese.
00:15:00 total
Serves 6
medium
Sides / Appetizer
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Ingredients
- baby Yukon potatoes - 4 pounds (about 4 pounds, halved)
- water - watch the video to see (enough to cover potatoes in pot)
- salt - 1 teaspoon (for boiling potatoes and dressing, about 1 teaspoon kosher salt total)
- vinegar - watch the video to see (a splash added to potato boiling water)
- sweet corn - 3 ears (3 ears, kernels sliced off after grilling)
- oil - watch the video to see (a little bit for tossing corn before grilling)
- sour cream - 1/2 cup (for dressing)
- mayonnaise - 1/2 cup (for dressing)
- cayenne pepper - 1/2 teaspoon (optional, about 1/2 teaspoon for dressing)
- lime juice - juice of 1 lime (freshly squeezed juice of one lime)
- kosher salt - 1 teaspoon (for dressing, about 1 teaspoon)
- black pepper - 1 teaspoon (freshly ground, about 1 teaspoon for dressing)
- red onion - 1/2 large (half a large, chopped)
- cilantro - watch the video to see (chopped, amount to taste)
- cotija cheese - 1/2 cup (crumbled, about 1/2 cup)
Instructions
- Prepare Potatoes: Cut baby Yukon potatoes in half. Place potato halves in a pot filled with water. Add a heavy amount of salt and a splash of vinegar to the water.
- Cook Potatoes: Bring the pot to a boil on the stove and cook the potatoes for about 10 to 12 minutes until tender. Then drain and let cool.
- Grill Corn: Toss the ears of sweet corn with a little oil. Place them on a preheated grill and cook until they have a solid amount of char and are fully cooked. Let cool completely.
- Make Dressing: In a bowl, whisk together sour cream, mayonnaise, optional cayenne pepper, freshly squeezed lime juice, kosher salt, and freshly ground black pepper.
- Combine Salad Ingredients: Add chopped red onion, charred corn kernels sliced off the cob, chopped cilantro, and cooled boiled potatoes to the dressing. Mix thoroughly.
- Add Cheese and Chill: Fold in crumbled cotija cheese. Taste and adjust seasoning if needed. Cover with plastic wrap and refrigerate until ready to serve.
