Mexican Street Corn Potato Salad

The Mexican Street Corn Potato Salad is a vibrant and refreshing twist on a classic dish that brings the flavors of summer right to your table. I remember the first time I stumbled upon a traditional Mexican street corn recipe at a local food festival. The aroma of grilled corn mingling with spices was simply irresistible! Inspired by that experience, I decided to create a potato salad that captures that same essence. This dish combines the creaminess of potatoes with the sweetness of corn, the crunch of fresh veggies, and a zesty dressing that ties it all together. Perfect for picnics or backyard barbecues, this salad is not just a side dish; it’s a conversation starter and a true crowd-pleaser.

Mexican Street Corn Potato Salad Shopping List

Gathering the right ingredients is crucial for making the Mexican Street Corn Potato Salad. Each ingredient plays a significant role in crafting the final flavor profile. The key players include russet potatoes for their creaminess, corn for its sweetness, and cotija cheese for a salty finish. Together, these ingredients create a harmonious blend that’s both satisfying and refreshing.

• 2 lbs russet potatoes – Peeled and chopped into 1/2-inch pieces for a creamy base.
• 1 1/2 teaspoons kosher salt – Essential for boiling the potatoes and enhancing their flavor.
• 6 large ears of corn – Kernels removed, or you can use 1 can of sweet corn, drained, to add natural sweetness.
• 6 hard boiled eggs – Chopped small (optional), adding richness and texture.
• 1 small red onion – Finely chopped for a zingy crunch.
• 1/2 cup cotija cheese – Crumbled, providing a salty accent that ties the flavors together.
• 2 tablespoons fresh cilantro – Finely chopped, adding freshness and vibrant color.
• 1/2 teaspoon freshly ground black pepper – For seasoning and a slight kick.
• Salt – To taste for final adjustments.
• 1 1/4 cups mayonnaise – The creamy base for the dressing.
• 2 tablespoons lime juice – Brightening the salad with a zesty flavor.
• 1 tablespoon hot sauce – Adding a touch of heat, adjust according to your preference.
• 1 teaspoon smoked paprika – Bringing a subtle smoky depth to the dressing.
• 1 teaspoon dijon mustard – For added creaminess and tang.
• 1 teaspoon kosher salt – For taste adjustments as needed.
• 1 teaspoon sugar – Balancing the flavors.

Recipe Directions for Mexican Street Corn Potato Salad

Making the Mexican Street Corn Potato Salad is a straightforward process that yields delicious results. Let’s dive into the steps to create this perfect summer dish!

1. Add the potatoes to a large pot and cover them with water. Add the 1 1/2 teaspoons kosher salt to the water. This helps infuse the potatoes with flavor as they cook. Place the pot on the stove over medium-high heat and bring it to a boil.
2. Once boiling, cook the potatoes until barely fork-tender, which should take about 9 to 10 minutes. You want them soft but not mushy. Drain them well and let them cool either in the pot or in a colander.
3. While the potatoes are cooling, prepare the dressing. In a medium bowl, whisk together the mayonnaise, lime juice, hot sauce, smoked paprika, dijon mustard, and a pinch of salt and pepper. Place the dressing in the fridge to chill, allowing the flavors to meld together.
4. Next, place a cast iron pan over medium-high heat and add just a splash of oil. Once heated, add the corn kernels. Stir and cook until they are lightly charred, which adds a lovely depth of flavor to the salad. Remove from heat and set aside to cool.
5. Transfer the cooled potatoes to a large mixing bowl. If you’re using hard boiled eggs, chop them and add them along with the corn, red onion, cotija cheese, and cilantro. Gently stir to combine and distribute all the ingredients evenly.
6. Take the chilled dressing out of the fridge and pour it over the potato mixture. Gently stir until everything is fully coated. This is where the salad gets its creamy texture and delicious flavor.
7. Finally, taste the salad and adjust for salt and pepper according to your preference. It’s important to balance the flavors to your liking.
8. Serve the Mexican Street Corn Potato Salad warm or chilled. For an extra touch, sprinkle more cotija cheese on top and garnish with fresh cilantro. Enjoy!

How to Switch It Up

The Mexican Street Corn Potato Salad is delicious as is, but there are plenty of ways to give it your own twist! Here are some ideas:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. The salad may become creamy as it sits.
• Freezing: This salad does not freeze well due to the texture of the potatoes and the dressing. It’s best enjoyed fresh.
• Pairing: Serve it with grilled chicken, fish, or veggie burgers for a summer meal.
• Herbs: Experiment with different herbs! Try adding dill or parsley along with the cilantro for a unique flavor.
• Cheese Variations: If you can’t find cotija cheese, try using feta or other crumbly cheeses that offer a salty finish.
• Spice Level: Adjust the heat in the dressing by adding more hot sauce or including diced jalapeños for an extra kick.
• Vegetable Additions: Consider adding diced bell peppers or cucumbers for added crunch and color.

Serving Suggestions

Here are some delicious ways to serve your Mexican Street Corn Potato Salad:

• Perfect Picnic Dish: This salad is a fantastic choice for picnics. It travels well and can be made a day in advance.
• BBQ Side: Pair it with grilled meats or plant-based options at your next barbecue. It complements the smoky flavors beautifully.
• Light Lunch: Enjoy it as a light lunch on its own, perhaps alongside some crusty bread or a fresh garden salad.
• Seasonal Serving: This dish is ideal for summer gatherings, as fresh corn is in season and tastes best then.
• Garnish: Add extra toppings like chopped green onions or additional crumbled cheese for a beautiful presentation.
• Storing: If you have leftovers, store them in the refrigerator in an airtight container; it keeps well for a couple of days.
• Serving Temperatures: Serve this salad chilled for a refreshing dish, or slightly warmed to enjoy the flavors at their peak.

FAQ

Conclusion

The Mexican Street Corn Potato Salad is a fantastic dish that combines the best of summer flavors into a creamy, delicious salad. It’s perfect for gatherings, picnics, or just a side dish at dinner. I encourage you to try making it for your next meal; you’ll love the bright flavors and satisfying texture. Plus, it’s so easy to prepare that you’ll want to make it again and again!

Mexican Street Corn Potato Salad

The ultimate summer side dish! This Mexican Street Corn Potato Salad combines creamy potatoes with sweet corn and a zesty dressing, making it perfect for any gathering. Easy to prepare and bursting with flavor, it's a must-try for your next picnic!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Side Dishes

Cuisine Mexican

Servings 6 servings

Calories 310 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Large Pot
• Wooden Spoon
• Frying Pan
• Whisk
• Peeler

Ingredients

  

• 2 lbs russet potatoes peeled and chopped into 1/2-inch pieces
• 1.5 teaspoons kosher salt for boiling the potatoes
• 6 large ears of corn kernels removed or use 1 can of sweet corn, drained
• 6 large hard boiled eggs chopped small - optional
• 1 small red onion finely chopped
• 0.5 cup cotija cheese crumbled
• 2 tablespoons fresh cilantro finely chopped
• 0.5 teaspoon freshly ground black pepper
• to taste salt
• 1.25 cups mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon hot sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dijon mustard
• 1 teaspoon kosher salt or to taste
• 1 teaspoon sugar or to taste

Instructions

 

• Add the potatoes to a large pot and cover with water, also add 1 1/2 teaspoons kosher salt. Place on the stove over medium-high heat and bring to a boil.
• Boil until barely fork-tender, about 9 to 10 minutes. Drain well and let cool in the pot or in a colander.
• In a medium bowl whisk together the dressing ingredients and place in the fridge to chill.
• Next, while boiling the potatoes, place a cast iron pan over medium-high heat, add just a splash of oil, and add the corn kernels. Stir and cook until lightly charred. Remove from heat and set aside to cool.
• Transfer the cooled potatoes to a large mixing bowl.
• Add the chopped eggs, if using. Add the corn, onion, cotija cheese, and cilantro. Stir to combine.
• Add the salad dressing and gently stir until fully coated. Taste and adjust for salt and pepper.
• Serve warm or chilled with more cotija cheese on top and fresh cilantro.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days. The salad may become creamy as it sits.
• Freezing: This salad does not freeze well due to the texture of the potatoes and the dressing. It's best enjoyed fresh.
• Pairing: Serve it with grilled chicken, fish, or veggie burgers for a summer meal.
• Herbs: Experiment with different herbs! Try adding dill or parsley along with the cilantro for a unique flavor.
• Cheese Variations: If you can't find cotija cheese, try using feta or other crumbly cheeses that offer a salty finish.

Keyword Corn Salad Recipe, Mexican Potato Salad, Potato Salad with Corn, summer side dish

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.