Elote Smashed Potato Salad Recipe

• tiempo total: 52 minutes

Ingredientes

Smashed Potatoes

2 pounds baby Yukon Gold potatoes

3 tablespoons olive oil

Salt and Black Pepper

Elote Dressing

¾ cup mayonnaise

¼ cup sour cream

2 tablespoons lime juice

1 tablespoon pickled jalapeño brine

1 garlic clove, grated

1 teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon cumin

½ teaspoon kosher salt, plus more to taste

¼ teaspoon black pepper

Salad

3 ears corn, grilled or charred and cut from the cob

⅓ cup sliced pickled jalapeños

4 green onions, thinly sliced

½ cup chopped cilantro

¾ cup cotija cheese, divided

Tajín, for garnish

Lime wedges, for serving

Instrucciones

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 15–20 minutes. Drain well.

Place the potatoes on a parchment-lined baking sheet and gently smash them with the bottom of a glass or measuring cup.

Drizzle with olive oil and season with the salt and pepper. Roast at 425°F for 30–40 minutes, or until deeply golden and crispy around the edges.

While the potatoes roast, grill or char the corn until lightly blackened. Remove the kernels from the cob.

In a large bowl, whisk together the mayonnaise, sour cream, lime juice, jalapeño brine, garlic, chili powder, smoked paprika, cumin, salt, and pepper.

Add the roasted potatoes, corn, pickled jalapeños, green onions, cilantro, and ½ cup of the cotija cheese. Gently toss until everything is coated.

Transfer to a serving bowl and top with the remaining cotija cheese, a sprinkle of Tajín, additional green onions, and extra pickled jalapeños if desired.

Serve warm or at room temperature with lime wedges.