This southwest potato salad brings all of the flavors of Mexican street corn into a new fresh twist on the traditional potato salad recipe. This southwest recipe uses all of my favorite flavors like cumin, Tajin, cotija cheese, jalapeno, and more! Spice up your summer BBQ menu with this gluten-free side dish!
Southwest Potato Salad
If you’re anything like me, I am bored with the same
I almost started to make this a non-dairy potato salad to make it a little more summer potluck friendly, but I just couldn’t resist adding the creamy layer of the Mexican street corn sauce to this recipe. If you need a non-dairy option, you could definitely leave the sauce portion off and still have tons of flavor.
How to make southwest potato salad
- Preheat oven to 400 degrees F.
- Slice baby red potatoes in half and add to a large 9×13 baking dish. Drizzle potatoes with oil, then season with Tajin and cumin. Using a spoon, gently stir the potatoes to coat them with the oil and spices, then place in the oven to bake for 50 minutes.
- While the potatoes are baking, boil your corn on the cob. Fill a large stockpot with water, bring to a boil, add shucked corn cobs and boil for 5-7 minutes. Remove from water and let cool. Once cooled, cut the corn off of the cob and set aside.
- In a skillet, cook the bacon slices. Remove from pan, let cool, then crumble.
- In a small bowl, combine the cream sauce ingredients and place into the refrigerator until ready to use.
- Once the potatoes are done
cooking , remove from oven and let cool for a few minutes. Transfer the potatoes from the 9×13 dish to a large mixing bowl. Add the corn and crumbled bacon to the bowl. Dice the jalapeno into small pieces, add to bowl. Stir to combine. - Next, add the cream sauce, stir to combine. Top with crumbled cotija cheese and serve.
Recipe FAQs
Cotija cheese is the perfect cheese for this dish. You could replace with Queso Fresco but it will have a milder flavor.
Yes, mix all ingredients except for the bacon and Cotija cheese, cover, and refrigerate for up to 2 days. When ready to serve, remove from refrigerator and top with Cotija cheese and cooked bacon.
If covered and refrigerated, the southwest potato salad will last up to three days in the refrigerator.
Yes, you can use canned corn, just drain the juices off before adding. For frozen, you will need to cook prior, drain, then add to the potato salad.
Recommended kitchen tools for this recipe
Wanderlust and Wellness
Enjoy these other recipes with your potato salad!
- Healthy Mahi Mahi Recipe
- Honey Lime Chicken
- Peach BBQ Country Style Ribs
- Paleo Chipotle Mini-Burgers
Southwest Potato Salad
Southwest Potato Salad
Mexican street corn meets potato salad with this delicious, gluten-free Southwest Potato Salad. It's the perfect side dish for your summer BBQ!
Ingredients
- 3 lb baby red potatoes
- 2 Tbsp. olive or avocado oil
- 1/2 Tbsp. cumin
- 1 Tbsp. Tajin seasoning
- 5 slices of bacon
- 2 ears of corn on the cob
- 1/2 cup Cotija cheese - crumbled
- Cream Sauce
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 tsp. salt
- 1 tsp. cumin
- 1/2 tsp lime juice
Instructions
-
Preheat oven to 400 degrees F.
-
Slice baby red potatoes in half and add to a large 9x13 baking dish. Drizzle potatoes with oil, then season with Tajin and cumin. Using a spoon, gently stir the potatoes to coat them with the oil and spices, then place in the oven to bake for 50 minutes.
-
While the potatoes are baking, boil your corn on the cob. Fill a large stockpot with water, bring to a boil, add shucked corn cobs and boil for 5-7 minutes. Remove from water and let cool. Once cooled, cut the corn off of the cob and set aside.
-
In a skillet, cook the bacon slices. Remove from pan, let cool, then crumble.
-
In a small bowl, combine the cream sauce ingredients and place into the refrigerator until ready to use.
-
Once the potatoes are done cooking, remove from oven and let cool for a few minutes. Transfer the potatoes from the 9x13 dish to a large mixing bowl. Add the corn and crumbled bacon to the bowl. Dice the jalapeno into small pieces, add to bowl. Stir to combine.
-
Next, add the cream sauce, stir to combine. Top with crumbled cotija cheese and serve.
Notes
- If you cannot find Cotija, you could use Queso Fresco but it has a milder flavor.
- Nutritional Disclaimer
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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