Mexican Street Corn Potato boats

A658F3F0-1B24-42AC-A70C-B28A62278272 These Mexican Street corn potato boats are simple to make, use limited ingredients and are perfect for summer!




(Serving for 2, double recipe as needed)

  • 5 golden potatoes
  •  1 can of black beans
  • 1 bag of frozen corn
  • 1/2tbsp of mayo
  • 1/4 cup red onion diced
  • cilantro for garnish
  • 1 lime or lime juice
  • seasonings for beans: salt, pepper, onion powder
  • seasoning for corn: salt, pepper, 1/2 tsp cayenne, chili powder, garlic powder
  • Sour cream for garnish


  1. Heat oven to 425 degrees, place potatoes whole in baking sheet. Cover potatoes with a a sprinkle of olive oil and coat evenly around potatoes. Season outside with salt and pepper. Cook potatoes for 20 min or until knife can cut into potatoes effortlessly.
  2. Heat can of black beans on stove. Add seasoning and let simmer.
  3. Cook corn as instructed on package. Place corn in a small bowl. Add seasoning to corn once finished cooking. Stir in mayonnaise.
  4. Once potatoes are ready, carefully slice in half, scoop out 85% of potato filling. Set potato filling aside, save for another recipe or eat later.
  5. Finely dice red onion.
  6. In a small bowl add in some strained beans and corn, mix together. Fill potato boats with mixture. Top with red onion,  some lime juice, cilantro and a dollop of sour cream
  7. Serve and enjoy!



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