Sandra This Bobby Flay Corn Potato Salad Recipe is a zesty and textural recipe, which features sweet fresh corn and crumbly Cotija cheese. It’s the ultimate summer BBQ side dish, ready in about 30 minutes.
Bobby Flay Corn Potato Salad Ingredients
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt (for boiling water)
- 6 hard-boiled eggs, chopped small (optional)
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce (to taste)
- 2-3 tablespoons fresh lime juice
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon sugar
- ¼ teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
- 6 large ears of corn, kernels removed
- 1/4 cup red onion, finely chopped
- 1/4 cup Cotija cheese, crumbled
- 2 tablespoons fresh cilantro or parsley, chopped
How To Make Bobby Flay Corn Potato Salad
- Boil the potatoes: Fill a large pot halfway with water and add the peeled, cubed potatoes. Bring to a boil over high heat, then stir in 2 teaspoons of kosher salt. Boil for about 10 minutes, or until the potatoes are just fork-tender but not falling apart. Drain and set aside to cool slightly.
- Make the dressing base: In a large saucepan, combine the mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, 1 teaspoon salt, chili powder, and black pepper. Whisk until smooth.
- Cook the corn in the dressing: Add the fresh corn kernels directly into the saucepan with the dressing mixture. Set the heat to medium. Warm the mixture through, stirring occasionally, for about 3-5 minutes. This gently cooks the corn and infuses the dressing with sweetness.
- Assemble: Place the cooked potatoes in a large mixing bowl. Add the chopped hard-boiled eggs (if using). Pour the warm corn and dressing mixture over the potatoes. Gently mix until everything is evenly coated.
- Finish and serve: Stir in the crumbled Cotija cheese, chopped fresh cilantro, and finely chopped red onion. Give it one final gentle stir. You can serve this salad warm immediately, or cover and refrigerate to serve chilled.
Recipe Tips
- Russet vs. Yukon Gold: This recipe calls for Russets, which absorb the dressing beautifully but can crumble. If you prefer a firmer potato cube that holds its shape, swap them for Yukon Gold or Red potatoes.
- The Corn Method: Cooking the corn in the dressing is a signature Bobby Flay move. It eliminates the need for a separate pot of boiling water for the corn and ensures the dressing isn’t cold when it hits the warm potatoes (which helps absorption).
- Cotija Cheese: Cotija is an aged Mexican cow’s milk cheese that is salty and crumbly, similar to Parmesan. If you can’t find it, Feta is a decent substitute, though slightly tangier.
- Spice Level: Cholula is a mild hot sauce with great flavor. Using 3 tablespoons will give it a kick but won’t make it burn. Adjust according to your crowd.
What To Serve With Bobby Flay Corn Potato Salad
This salad is essentially “Elote meets Potato Salad,” making it perfect for Tex-Mex or BBQ feasts.
- Grilled Flank Steak: The zesty lime pairs well with beef.
- BBQ Ribs: A creamy side cuts the richness of pork.
- Burgers: An upgrade from standard chips.
- Black Bean Burgers: Excellent for a vegetarian spread (use veg stock).
How To Store Bobby Flay Corn Potato Salad Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Because of the mayonnaise and eggs, do not leave it out at room temperature for more than 2 hours.
- Serve: If serving leftovers, you might want to squeeze a little extra lime juice over the top to wake up the flavors.
- Freeze: Potato salad does not freeze well. The mayonnaise will separate and the potatoes will become mealy upon thawing.
Bobby Flay Corn Potato Salad Nutrition Facts
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 190mg (with eggs)
- Sodium: 650mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugar: 4g
- Protein: 9g
Nutrition information is estimated per serving.
FAQs
Can I use frozen corn?
Yes. If fresh corn isn’t in season, use thawed frozen corn. Add it to the saucepan just to warm through (it cooks faster than fresh).
Is this gluten-free?
Yes, generally this recipe is gluten-free. Just ensure your chicken stock and mayonnaise brands are certified gluten-free.
Can I use sour cream instead of mayo?
For a lighter tang, you can substitute half of the mayonnaise with sour cream or Greek yogurt, but the mayo provides the classic creamy mouthfeel.
Try More Recipes:
Bobby Flay Corn Potato Salad Recipe
Description
A Southwestern twist on classic potato salad featuring potatoes and corn tossed in a warm, spicy-lime mayonnaise dressing and finished with salty Cotija cheese.
Ingredients
Instructions
- Boil potatoes in salted water until tender (10 mins). Drain.
- Whisk mayo, stock, hot sauce, lime, sugar, and spices in a saucepan.
- Add corn to the sauce; warm over medium heat.
- Combine potatoes and eggs in a bowl.
- Pour warm corn sauce over potatoes. Mix.
- Stir in onion, Cotija, and cilantro.
- Serve warm or chilled.
Notes
- Flavor Profile: This salad tastes best when the potatoes are still slightly warm when dressed, as they absorb the lime and chili flavors better.
- Texture: Be gentle when mixing the Russets so they don’t turn into mashed potatoes.
Bobby Flay Corn Potato Salad Recipe
