#charredcorn

A delightful twist on the classic potato salad, this Mexican Street Corn Potato Salad features grilled baby potatoes, charred corn, and a zesty mayo-lime dressing. Topped with cotija cheese and cilantro, it's a perfect side dish for your barbecue gatherings.

Ingredients: 4 cups baby potatoes, halved. 2 tablespoons olive oil. Salt and black pepper to taste. 1 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons lime juice. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 3 cups corn kernels, grilled. 1/2 cup crumbled cotija cheese. 1/4 cup chopped fresh cilantro. 1/4 cup finely chopped red onion. Lime wedges for serving.

Instructions: Preheat the grill to medium-high heat. Toss halved baby potatoes with olive oil, salt, and black pepper. Grill potatoes until tender and slightly charred, about 10-12 minutes. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, and smoked paprika. Add grilled potatoes, grilled corn, cotija cheese, cilantro, and red onion to the bowl. Gently toss to combine. Chill the potato salad in the refrigerator for at least 30 minutes before serving. Serve the Mexican Street Corn Potato Salad with lime wedges on the side. Enjoy your flavorful BBQ creation!

Prep Time: 15 minutes

Cook Time: 15 minutes

This refreshing and flavorful salad combines the creamy goodness of guacamole with the smoky sweetness of charred corn and the burst of flavor from cherry tomatoes. It's a perfect side dish for any Mexican-inspired meal or a tasty snack on its own.

Ingredients: 2 large avocados, peeled, pitted, and mashed. 2 ears of corn, husked and kernels removed. 1 cup cherry tomatoes, halved. 1/2 red onion, finely diced. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste.

Instructions: Warm up a grill or grill pan over high heat. Mash the avocados and add the minced garlic, lime juice, and chopped cilantro to a large bowl. Season with salt and pepper. To make the guacamole, mix everything together well and set it aside. Put the corn kernels on a hot grill and cook, turning them every so often, for about 5 minutes, or until they get a little charred. To the guacamole, add the cherry tomatoes cut in half and the red onion that has been finely diced. Fold everything together slowly to mix it. Check the seasoning and make changes if needed. Serve right away as a tasty guacamole salad with charred corn and tomatoes. Have fun!

Prep Time: 15 minutes

Cook Time: 5 minutes