Smoky Mexican Street Corn Potato Salad Recipe to Wow Guests

Creamy and zesty Mexican street corn potato salad brings summer vibes right to your plate!

corn kernels dance with tangy mayo and bright spices in this crowd-pleasing dish.

Grilled corn adds smoky complexity that makes every bite memorable.

Crumbly cotija cheese sprinkled across the surface creates irresistible texture and flavor depth.

Jalapeños provide a subtle kick for those who enjoy a bit of heat.

Crisp potatoes serve as the perfect canvas for these bold ingredients.

You’ll want seconds – and maybe even thirds – of this incredible side dish that screams festive flavor.

What Makes Mexican Street Corn Potato Salad Stand Out

• Burst with authentic Mexican street corn inspiration, transforming classic potato salad into a zesty, exciting dish that dances with bold spices and tangy notes.
• Super simple to prepare with minimal cooking skills required, making it perfect for beginners and experienced home cooks who want a delicious side dish without complicated techniques.
• Ideal for summer gatherings, potlucks, barbecues, and picnics, this recipe offers a unique twist on traditional potato salad that will surprise and delight guests with its unexpected flavor profile.
• Easily prepared in advance and chills beautifully, allowing hosts to relax and enjoy time with friends and family instead of rushing in the kitchen during event preparations.

Everything You Need for Street Corn Potato Salad

• Potatoes: Starchy base for the salad.
• Corn Kernels: Sweet and charred Mexican street corn flavor.
• Mayonnaise: Creamy dressing base.
• Crema: Rich Mexican-style cream for added tanginess.

• Lime Juice, Lime Zest: Bright citrus flavor.
• Chili Powder, Paprika, Garlic Powder: Warm and spicy Mexican-inspired seasoning.
• Salt, Black Pepper: Basic flavor enhancers.

• Red Onion, Cilantro: Fresh and aromatic additions.
• Cotija Cheese: Salty Mexican cheese for topping.
• Optional Jalapeño, Avocado, Hot Sauce: Extra heat and creaminess.

How to Assemble This Flavorful Corn Salad

Step 1: Boil Potatoes

Cut potatoes into cubes and place them in a large pot.

Cover with salted water and bring to a rolling boil.

Reduce heat and let simmer until potatoes become tender when pierced with a fork.

Drain the water and allow potatoes to cool completely.

Step 2: Roast Corn Kernels

Heat a skillet or grill pan over high heat.

Add corn kernels and cook, stirring occasionally, until they develop a beautiful charred appearance.

The kernels should look slightly blackened and have a smoky flavor.

Remove from heat and let cool down.

Step 3: Create Creamy Dressing

• Mayonnaise
• Mexican crema
• Fresh lime juice
• Lime zest
• Chili powder
• Paprika
• Garlic powder
• Salt
• Black pepper

Blend until smooth and well combined.

Step 4: Combine Base Ingredients

• Cooled potato cubes
• Roasted corn kernels
• Diced red onion
• Chopped fresh cilantro

Step 5: Dress The Salad

Pour the prepared creamy dressing over the potato and corn mixture.

Fold carefully to ensure every ingredient gets evenly coated with the zesty dressing.

Step 6: Add Finishing Touches

• Crumbled cotija cheese
• Optional sliced jalapeños
• Optional diced avocado
• Optional hot sauce

Step 7: Garnish And Chill

• Fresh cilantro
• Chili powder

Refrigerate for at least 30 minutes to let flavors meld together before serving.

Tips for Creamy, Tangy, and Crisp Salad

• Drain potatoes immediately after boiling and spread them on a baking sheet to cool quickly, preventing excess moisture and maintaining their firm texture.
• Char corn kernels in a hot skillet to develop a smoky, caramelized taste that adds depth to the potato salad.
• Whisk dressing ingredients thoroughly to ensure even distribution of spices and create a smooth, well-integrated sauce.
• Control heat by adding jalapeños or hot sauce gradually, tasting as you go to achieve your preferred spiciness.
• Refrigerate the salad for at least 30 minutes to allow flavors to meld and enhance the overall taste experience.

Best Storage and Reheating for This Salad

• Transfer salad to an airtight container and store in the refrigerator for up to 3-4 days. Keep the cotija cheese separate to prevent sogginess.
• Not recommended due to mayonnaise and potato texture changes. Dairy-based dressings break down and potatoes become mushy when thawed.
• Gently warm in microwave for 30-45 seconds, stirring halfway through. Add a splash of fresh lime juice to revive flavors and restore moisture.
• Let cold salad sit at room temperature for 10-15 minutes before serving to enhance taste and soften texture. Sprinkle fresh cilantro and additional cotija cheese on top to refresh presentation.

Great Pairings for Mexican-Inspired Potato Salad

• Pair with Zesty Mexican Cerveza: Crisp, light Mexican beers like Corona or Modelo Especial cut through the creamy richness and complement the salad's spicy chili notes perfectly.
• Refresh with Citrus Margarita: A classic lime margarita enhances the dish's tangy lime zest, balancing the creamy potatoes and adding a bright, refreshing kick to each bite.
• Match with Smoky Añejo Tequila: An aged tequila with caramel and oak undertones deepens the charred corn's smokiness and highlights the salad's complex flavor profile.
• Elevate with Mexican Paloma Cocktail: Grapefruit soda and tequila create a crisp, tart drink that mirrors the salad's zesty lime and chili powder elements, providing a vibrant taste experience.

Salad Variations with Corn, Spices, or Cheese

• Vegan Mexican Corn Potato Salad: Replace mayonnaise and crema with cashew cream or vegan yogurt, use plant-based cheese instead of cotija, maintaining the zesty Mexican flavors while keeping it dairy-free.
• Gluten-Free Spicy Version: Ensure all ingredients are certified gluten-free, swap regular chili powder for a gluten-free alternative, and add extra jalapeños for increased heat.
• Low-Carb Cauliflower Swap: Substitute potatoes with roasted cauliflower florets, keeping the corn, spices, and creamy dressing for a lighter, lower-carbohydrate option.
• Grilled Summer Edition: Cook potatoes and corn directly on an outdoor grill for enhanced smoky flavor, adding grilled bell peppers for extra complexity and texture.

FAQs

• Is this a spicy dish?

The heat level is customizable. You can control spiciness by adding jalapeños or hot sauce to taste, or omitting them completely for a milder version.

• Can I make this recipe vegetarian?

Yes, simply use vegan mayonnaise and skip the cotija cheese, or replace it with a plant-based cheese alternative.

• What if I don't have fresh corn?

Frozen corn works perfectly. Just ensure you char it well in the skillet to develop those authentic street corn flavors.

• How long can I keep this potato salad?

The salad stays fresh in the refrigerator for 3-4 days when stored in an airtight container. The flavors actually develop and improve after the first day.

Mexican Street Corn Potato Salad Recipe

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4.5 from 36 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Sizzling Mexican street corn potato salad blends creamy potatoes with zesty elote flavors, creating a bold fusion of comfort and spice. Crisp corn, tangy cotija cheese, and smoky chili powder make this dish a summer celebration perfect for backyard gatherings and potluck crowds.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs (907 grams) Yukon Gold or red potatoes, peeled and cubed
• 1 1/2 cups (355 ml) corn kernels (fresh, frozen, or canned)

Vegetable Mix:

• 1/2 small red onion, finely chopped

Herbs:

• 1/4 cup (60 ml) fresh cilantro, chopped

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Instructions

1. Cut potatoes into uniform cubes and submerge in salted water. Boil for 8-10 minutes until soft when pierced with a fork, then drain and allow to cool completely.
2. Heat a skillet over medium-high heat and roast corn kernels for 5-7 minutes, stirring occasionally to achieve a golden-brown char without burning.
3. Create a vibrant dressing by whisking together creamy mayonnaise, tangy Mexican crema, fresh lime juice, zesty lime zest, and a blend of robust spices including chili powder, smoky paprika, pungent garlic powder, salt, and black pepper.
4. Combine cooled potatoes with roasted corn kernels, finely diced red onion, and freshly chopped cilantro in a spacious mixing bowl.
5. Drizzle the prepared dressing over the potato mixture and gently fold to ensure every ingredient is evenly coated with the zesty sauce.
6. Sprinkle crumbled cotija cheese throughout the salad and optionally add diced jalapeños for heat, sliced avocado for creaminess, or a dash of hot sauce for extra kick.
7. Garnish with additional chopped cilantro and a light dusting of chili powder for visual appeal and enhanced flavor profile.
8. Refrigerate for a minimum of 30 minutes to allow flavors to meld and salad to chill thoroughly before serving.

Notes

• Elevate potato texture by slightly undercooking them to maintain a firm bite and prevent mushiness during mixing.
• Charring corn directly on high heat creates smoky flavor depth, mimicking authentic Mexican street corn techniques.
• Consider swapping mayonnaise with Greek yogurt for a lighter, tangier version that reduces overall calories while maintaining creamy consistency.
• Customize heat levels by adjusting chili powder or adding fresh jalapeños according to personal spice tolerance, making the dish adaptable for different palate preferences.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 210
• Sugar: 3g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg