# Components:
→ Vegetables
01 - 2 lbs small Yukon Gold potatoes, peeled and cut into 1-inch cubes
02 - 2 cups corn kernels, roasted or grilled (approximately 3 ears)
03 - 1/4 cup red onion, finely diced
04 - 1/4 cup fresh cilantro, chopped
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Dressing
06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tablespoons fresh lime juice
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnish
14 - 1/2 cup cotija cheese or feta, crumbled
15 - Extra fresh cilantro and chili powder for sprinkling
# Method:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat to simmer and cook for 10 to 12 minutes until tender when pierced with a fork. Drain and let cool slightly.
02 - Grill or roast corn until lightly charred. Remove kernels from the cob and set aside.
03 - In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
04 - Add warm potatoes, roasted corn, red onion, chopped cilantro, and jalapeño if using into the dressing. Toss gently to coat all ingredients evenly.
05 - Fold in half of the crumbled cotija cheese gently to combine.
06 - Transfer mixture to a serving dish. Top with remaining cotija cheese, additional cilantro, and a light sprinkle of chili powder. Serve warm or chilled as desired.
