Elote Potato Salad Recipe (with Video)

1. Fill a medium pot with cold water, 1 tablespoon of salt, and vinegar. Add the potatoes and begin heating the pot.
2. Once the water has come to a boil, allow the potatoes to cook for an additional 10-15 minutes. Drain the potatoes and allow them to cool completely.
3. Grilled the ears of corn on a medium-high flame until evenly charred. Transfer the corn to a sheet tray to cool completely. Once cooled, cut the charred kernels off the cob.
4. In a large bowl, combine the sour cream, mayonnaise, lime juice, ancho chili powder, garlic powder, lime zest, salt, pepper, and cilantro. Fold with a plastic spatula until well combined.
5. Add the reserved cooled potatoes, grilled corn, red onion, and cotija cheese. Once again, fold to combine.
6. Transfer to a serving dish and reserve until ready to use.
7. Garnish with more cilantro and cotija cheese.