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Street Corn Mashed Potatoes

Creamy Mashed Potatoes with the flavors of Mexican Street Corn! Great way to use up corn on the cob! Delicious summery mashed potatoes!
Tina Verrelli - epicuricloud.com
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Course: Side Dish
Cuisine: American, Mexican
Keyword: Side Dish, vegetable
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 6 servings

Equipment

  • 1 chopper to puree sauce

Ingredients

Mashed Potatoes:

  • 3 pounds Yukon Gold potatoes (aka: gold, butter)
  • 1 cup milk or half and half
  • 1 stick (8 tablespoons) salted butter
  • 1 teaspoon salt plus more for water and to taste
  • 1/4 - 1/2 teaspoon black pepper plus more to taste

Corn:

  • 3 ears cooked corn-on-the-cob (grilled if possible) cut off cob

Street Corn Sauce:

  • 1/4 cup Mexican style Crema or Sour Cream
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese see notes
  • 1/4 cup cilantro leaves minced if not using chopper
  • 1 lime, juice and zest
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Toppings:

  • sprinkle chili powder regular, smoked or chipotle
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons cilantro, chopped

Instructions 

Prepare & Cook Potatoes:

  • Peel and cut potatoes into 1 1/2" pieces (they'll cook more evenly if they're roughly the same size.) Add to 4-6 qt. pot and cover with cold water. Sprinkle with 2 teaspoons salt.
  • Bring to boil, reduce heat and simmer. You'll need to simmer about 20 minutes or until you can easily break the potatoes with a fork.
  • While the potatoes are cooking, heat the milk and the butter in the microwave. Use a microwave-safe liquid measuring cup. Stir in the salt and pepper.
  • When the potatoes are done, drain them, then put back into the pot and heat for a short time to help dry any excess moisture.
  • Mash with potato masher, hand mixer or stand mixer. Add in warmed milk and butter mixture gradually. Add salt and pepper + more to taste.

Street Corn Sauce:

  • Stir together all ingredients or blend in a chopper: crema/sour cream, crumbled cotija cheese, mayonnaise, cilantro, lime, garlic powder and salt.

Assemble:

  • Spread hot mashed potatoes on warmed platter, top with corn, drizzle with street corn sauce and top with cotija cheese, cilantro and a sprinkle of chili powder.

Notes

Customize Your Mashed Potatoes:

  • Mash to your texture preference: chunky or smooth
  • Use milk or half & half for your dairy
  • Add room temperature: cream cheese (8-ounces), sour cream (1/2 cup) or replace half of the milk with buttermilk
  • For garlic flavor, add 1-4 peeled garlic cloves when cooking the potatoes.  Mash them right with the potatoes or remove for milder garlic flavor
  • Stir-in options: 1 cup shredded cheddar, 1/2 cup grated Parmesan cheese, 1/2 cup cooked & chopped bacon, 1 tablespoon chives or 1 tablespoon parsley

If You Can't Find Cotija Cheese:

  1. Feta Cheese: has a smilar salty tangy flavor and crumbly texture to Cotija.
  2. Queso Fresco: not as salty as Cotija, but has a similar crumbly texture.
  3. Parmesan Cheese: a hard salty cheese similar to Cotija cheese.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 359kcal (18%) | Carbohydrates: 52g (17%) | Protein: 10g (20%) | Fat: 14g (22%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 26mg (9%) | Sodium: 824mg (36%) | Potassium: 1179mg (34%) | Fiber: 6g (25%) | Sugar: 7g (8%) | Vitamin A: 337IU (7%) | Vitamin C: 51mg (62%) | Calcium: 155mg (16%) | Iron: 2mg (11%)
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