Mexican Street Corn Potatoes
This fusion dish takes the vibrant, tangy, and savory flavors of traditional Mexican elote (street corn) and uses them as a topping for crispy sliced white potatoes. It starts with baking potato slices until they are golden and crunchy, then generously layered with a mixture of sweet corn, a creamy sauce, chili powder, lime juice, and a heavy sprinkle of crumbly, salty cotija cheese and fresh cilantro. The result is a textural contrast of crisp potato base and a rich, bold topping.
SERVINGS
6
PREP TIME
5 Min
COOK TIME
20 Min
Ingredients
2 cans (15 oz.) Libby’s Sliced White Potatoes, drained and patted dry
2 tablespoons chili powder (divided)
1 teaspoon garlic powder
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 4 oz. Libby's Whole Kernel Corn Vegetable Cup, drained
1/2 cup grated cotjia cheese
1 tablespoon chopped fresh cilantro
2 cans (15 oz.) Libby’s Sliced White Potatoes, drained and patted dry
2 tablespoons chili powder (divided)
1 teaspoon garlic powder
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 4 oz. Libby's Whole Kernel Corn Vegetable Cup, drained
1/2 cup grated cotjia cheese
1 tablespoon chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Coat a baking dish with non-stick cooking spray. Set aside.
- In a mixing bowl, add potatoes, 1 tablespoon chili powder, and garlic powder. Toss until evenly coated. Spread potatoes evenly in prepared baking dish. Bake 20 minutes, stirring halfway through.
- While potatoes are in the oven: In a small bowl, add mayonnaise, sour cream, lime juice, and the remaining 1 tablespoon chili powder. Mix well.
- When the potatoes and done and crispy, spread the creamy sauce on top. Add layers of corn, cheese and cilantro.
- Preheat oven to 400°F. Coat a baking dish with non-stick cooking spray. Set aside.
- In a mixing bowl, add potatoes, 1 tablespoon chili powder, and garlic powder. Toss until evenly coated. Spread potatoes evenly in prepared baking dish. Bake 20 minutes, stirring halfway through.
- While potatoes are in the oven: In a small bowl, add mayonnaise, sour cream, lime juice, and the remaining 1 tablespoon chili powder. Mix well.
- When the potatoes and done and crispy, spread the creamy sauce on top. Add layers of corn, cheese and cilantro.
