Mexican Street Corn Potato Salad

Why You’ll Love This Recipe

This Mexican Street Corn Potato Salad stands out with its exciting blend of creamy, spicy, tangy, and sweet flavors. The combination of roasted corn and potatoes gives it a hearty base, while the lime juice, mayo, and spices bring depth and brightness. Cotija cheese adds a salty punch, and fresh cilantro ties everything together. It’s easy to make, feeds a crowd, and is a guaranteed conversation starter at your next gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes
• Corn (fresh, frozen, or canned)
• Mayonnaise
• Sour cream or Mexican crema
• Lime juice
• Garlic
• Chili powder
• Smoked paprika (optional)
• Cotija cheese
• Fresh cilantro
• Salt
• Black pepper
• Green onions or red onions (optional for extra bite)
• Jalapeño (optional for added heat)

Directions

1. Boil the potatoes in salted water until fork-tender. Drain and let cool slightly before cutting into bite-sized pieces.
2. While potatoes cook, char the corn in a skillet or on the grill until golden and slightly blackened. Let cool.
3. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika (if using), salt, and pepper.
4. Add the warm potatoes and charred corn to the bowl and gently toss to coat in the dressing.
5. Stir in chopped cilantro, crumbled cotija cheese, and optional diced jalapeño or onions for added flavor.
6. Taste and adjust seasoning if needed.
7. Serve immediately at room temperature or refrigerate slightly to serve chilled.

Servings and timing

This recipe yields approximately 6 to 8 servings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

• Vegan version: Use vegan mayo and skip the cotija or use a dairy-free cheese alternative.
• Grilled version: Grill both the corn and potatoes for a smoky, charred flavor.
• Spicy: Add more jalapeño, cayenne pepper, or hot sauce for an extra kick.
• Avocado twist: Add diced avocado for a creamy, fresh addition.
• Bacon: Crumble in crispy bacon for a salty, smoky bonus.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This salad is best served cold or at room temperature. Reheating is not recommended, as it may affect the texture and flavor of the dressing.

FAQs

Can I use frozen or canned corn instead of fresh?

Yes, both work well. Just be sure to thaw and dry frozen corn or drain canned corn before charring it in a skillet.

What type of potatoes are best for this recipe?

Russet or Yukon Gold potatoes are great choices because they hold up well and offer a creamy texture when cooked.

Can I make this potato salad ahead of time?

Yes, it can be made a day in advance. The flavors will continue to meld, making it even tastier the next day.

How do I keep the salad from getting watery?

Be sure to fully drain the potatoes and corn, and let them cool slightly before mixing with the dressing to avoid excess moisture.

Is cotija cheese necessary?

While cotija adds an authentic salty flavor, you can substitute with feta cheese or queso fresco if needed.

How spicy is this salad?

It has a mild kick, but you can adjust the heat level by adding or omitting jalapeños, chili powder, or hot sauce.

Can I serve this warm?

It’s best served slightly warm or at room temperature, though it’s also delicious chilled.

Is this salad gluten-free?

Yes, as long as all the individual ingredients (especially the cheese and seasonings) are certified gluten-free.

What can I substitute for sour cream?

You can use Mexican crema, Greek yogurt, or even plain yogurt as a substitute.

How long will leftovers last?

Stored properly in the fridge, leftovers will stay fresh for up to 3 days.

Conclusion

Mexican Street Corn Potato Salad is the ultimate side dish that combines creamy, smoky, tangy, and spicy elements into one irresistible bowl. It’s the perfect companion to grilled meats, tacos, or a festive gathering. Once you try it, this bold and flavorful salad will become a regular on your menu all year long.

Mexican Street Corn Potato Salad

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Mexican Street Corn Potato Salad is a vibrant fusion of classic potato salad and Elote, featuring tender potatoes, roasted corn, a creamy lime dressing, cotija cheese, and bold Mexican spices. It’s a perfect side dish for BBQs, potlucks, or festive meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6-8 servings
• Category: Side Dish
• Method: Boiled, Grilled
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 2 pounds Russet or Yukon Gold potatoes
• 2 cups corn (fresh, frozen, or canned)
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Black pepper to taste
• 1/4 cup chopped green onions or red onions (optional)
• 1 jalapeño, finely diced (optional)

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Instructions

1. Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly, then cut into bite-sized pieces.
2. Char the corn in a hot skillet or on a grill until lightly blackened. Let cool.
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper.
4. Add the warm potatoes and charred corn to the bowl and toss gently to coat.
5. Stir in chopped cilantro, cotija cheese, and optional jalapeño or onions.
6. Taste and adjust seasoning as needed.
7. Serve immediately at room temperature or chill slightly before serving.

Notes

• Let potatoes and corn cool slightly before adding dressing to prevent it from becoming watery.
• For added smokiness, grill both corn and potatoes before mixing.
• Feta or queso fresco can be used in place of cotija.
• Adjust heat by adding more or less jalapeño or chili powder.
• Can be made ahead—flavor improves after chilling for a few hours.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 3g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 15mg