Mexican street corn meets potato salad with this delicious, gluten-free Southwest Potato Salad. It’s the perfect side dish for your summer BBQ!
- 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
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 tsp. salt
- 1 tsp. cumin
- 1/2 tsp lime juice
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.
- If you cannot find Cotija, you could use Queso Fresco but it has a milder flavor.
- Nutritional Disclaimer
- Category: side dish
- Cuisine: Mexican
Keywords: potato salad, southwest potato salad, Mexican street corn, gluten-free