Mexican Street Corn Potato Salad
A fiesta in a bowl — smoky, creamy, tangy, and oh-so-addictive!
If you love the bold, crave-worthy flavors of Elote (Mexican Street Corn) and the comforting heartiness of a classic potato salad, you’re in for a treat! This Mexican Street Corn Potato Salad blends tender baby potatoes with charred corn, a creamy spiced dressing, crumbled cotija cheese, and a punch of fresh lime. It’s the perfect summer side dish for barbecues, potlucks, or Taco Tuesday!
Ingredients
Serves: 6 | Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins
- 2 lbs baby potatoes (red or gold), halved
- 1½ cups corn kernels (fresh, canned, or frozen)
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp lime juice (fresh is best!)
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ cup cotija cheese, crumbled (or substitute with feta)
- 3 tbsp fresh cilantro, chopped
- 2 green onions, sliced
- 1 jalapeño, finely diced (optional for heat)
- Salt and black pepper, to taste
Instructions
1️⃣ Cook the Potatoes
Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 12–15 minutes.
Drain and let them cool slightly while you prep the rest.
2️⃣ Prepare the Corn
If using fresh corn, char it on a grill or in a hot, dry skillet until golden and smoky. For frozen or canned corn, a quick sauté in a skillet will bring out some extra flavor — let it get a little golden in spots!
3️⃣ Mix the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Taste and adjust seasoning to your liking — more lime for tang, or extra chili powder for a kick.
4️⃣ Assemble the Salad
In a large bowl, toss together the cooked potatoes, corn, green onions, jalapeño (if using), and cilantro.
Pour in the creamy dressing and mix gently until everything is evenly coated.
5️⃣ Add the Cheese
Fold in most of the crumbled cotija cheese, saving a bit for a final garnish.
6️⃣ Chill and Serve
Refrigerate the salad for at least 30 minutes before serving — this gives the flavors time to mingle and deepen.
Before serving, sprinkle with more cotija, a little extra cilantro, and a dusting of chili powder for a festive finish!
Serving Suggestions
Pair this salad with:
- Grilled steak, chicken, or shrimp
- Burgers or tacos
- BBQ ribs or pulled pork
- Or serve as a vegetarian main with crusty bread or tortilla chips!
Tips & Variations
- Make it vegan: Use vegan mayo and sour cream, and sub the cheese with a dairy-free alternative.
- Add black beans for extra protein and texture.
- Don’t skip the lime — it brightens up the whole salad!
This Mexican Street Corn Potato Salad is spicy, tangy, creamy, and just the right amount of indulgent. It’s guaranteed to be the most talked-about side dish at your next cookout!
