Last weekend, my cousins came over for one of those laid-back Saturday dinners. We’d promised each other a potluck-style meal, but as usual, the planning was loose and the group chat was full of chaos. I took a chance and made something I hadn’t brought to the table before—a dish that sounded humble but delivered fireworks on the plate: Mexican Street Corn Potato Salad.
I was slicing potatoes while the kids played tag in the backyard, and the smell of corn charring in the skillet mingled with the citrusy tang of lime juice and smoky paprika. A simple dish can catch everyone off guard—how just a handful of well-balanced ingredients can bring the whole table to life. It’s the kind of surprise that doesn’t shout for attention but earns it bite by bite. My aunt, who usually doesn’t stray from her signature coleslaw, kept going back for spoonfuls. And when my uncle asked if I used “some kind of magic cheese,” I knew cotija had won him over.
Mexican Street Corn Potato Salad was that perfect balance of creamy, tangy, and smoky with just a kick of heat—casual enough for a backyard get-together, but bold enough to steal the spotlight from grilled meats and sizzling skewers. This salad isn’t just a side; it’s the kind of dish that starts conversations and ends with someone asking, “Can I take some home?”
Short Description
A zesty, creamy, and smoky twist on classic potato salad, this Mexican Street Corn Potato Salad blends roasted corn, tender potatoes, lime, cotija cheese, and chili spices into a bold and crowd-pleasing side dish.
Key Ingredients
- 4 large potatoes, peeled and cubed
- 2 cups corn kernels (fresh, frozen, or grilled)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese
- 1 tablespoon hot sauce (optional)
Tools Needed
- Large pot
- Skillet
- Mixing bowls
- Cutting board and knife
- Spoon or spatula for mixing
Cooking Instructions
Step 1: Cook the Potatoes
Place the peeled, cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat slightly and cook for 10–12 minutes or until the potatoes are fork-tender but not mushy. Drain and let them cool completely. You can spread them out on a baking sheet to cool faster.
Step 2: Prepare the Corn
If using fresh or frozen corn, heat a dry skillet over medium heat. Add the corn kernels and stir occasionally until they develop golden brown spots and start to smell toasty, about 5–7 minutes. If you’re using grilled corn on the cob, simply cut the kernels off and set them aside.
Step 3: Make the Dressing
In a medium mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt. The mixture should be creamy and lightly tinted with the spices.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled potatoes, roasted corn, and chopped cilantro. Pour in the dressing and gently toss everything together until the potatoes are fully coated. Take care not to mash the potatoes—use a light hand.
Step 5: Garnish and Serve
Sprinkle the crumbled cotija cheese over the top and drizzle with hot sauce if desired. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!
Why You’ll Love This Recipe
– Creamy and full of bold flavor
– Great for potlucks, BBQs, or meal prep
– An exciting twist on traditional potato salad
– Easily customizable for different spice levels
– Naturally gluten-free
Mistakes to Avoid & Solutions
1. Overcooking the Potatoes
Problem: Mushy potatoes break apart when mixing.
Solution: Boil just until fork-tender, then immediately drain and cool.
2. Using Watery Corn
Problem: Frozen corn that’s not properly cooked can water down the salad.
Solution: Toast the corn in a dry skillet to remove moisture and add flavor.
3. Adding Dressing to Warm Potatoes
Problem: Warm potatoes absorb too much dressing and turn mushy.
Solution: Let potatoes cool completely before combining.
4. Skipping the Lime Juice
Problem: The salad tastes flat without acidity.
Solution: Lime juice brightens the flavor and balances the creaminess.
5. Using the Wrong Cheese
Problem: Substituting soft cheeses can change the texture.
Solution: Stick with crumbly cheeses like cotija or feta.
Serving and Pairing Suggestions
Serve chilled as a bold side dish with grilled chicken, burgers, or steak.
Pair with other Mexican-inspired favorites like tacos, quesadillas, or elote.
Ideal for buffet-style gatherings, family-style dinners, or picnic spreads.
Garnish with extra cilantro and lime wedges for a fresh touch.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Avoid Freezing: The creamy dressing doesn’t freeze well and may separate.
Reheating: Best enjoyed cold, but if you prefer warm, gently microwave individual portions for 20–30 seconds—note that the texture may soften.
Refresh Leftovers: Add a splash of lime juice or extra chopped cilantro before serving to revive the flavors.
FAQs
1. Can I make this salad ahead of time?
Yes! In fact, it tastes even better after chilling for a few hours. Just wait to add the cotija cheese until serving for the best texture.
2. What if I can’t find cotija cheese?
You can substitute it with crumbled feta or queso fresco for a similar salty bite.
3. Can I make this dish vegan?
Absolutely. Use vegan mayo and sour cream, and omit or replace the cheese with a plant-based alternative.
4. Is it spicy?
The base salad is mild, but the optional hot sauce lets you adjust the heat. Want it hotter? Add diced jalapeños or a pinch of cayenne.
5. How do I keep the potatoes from falling apart?
Boil gently, don’t overcook, and let them cool completely before tossing with the dressing.
Tips & Tricks
For more charred flavor, grill the corn on the cob before slicing off the kernels.
Taste your dressing before mixing—adjust spices or lime to suit your preference.
Use red potatoes or Yukon golds for creamier texture and better shape retention.
Chill the salad at least 30 minutes before serving for best flavor.
Want more crunch? Add diced red onion or jalapeño before tossing.
Recipe Variations
1. Spicy Avocado Street Corn Salad
Add 1 diced avocado and 1/2 teaspoon cayenne pepper to the dressing. Reduce mayo to 1/3 cup and increase lime juice slightly for balance. This gives a rich, spicy twist.
2. Greek Street Corn Potato Salad
Swap cotija for feta, cilantro for parsley, and add 1/4 cup chopped cucumber and black olives. Use lemon juice instead of lime for a Mediterranean touch.
3. Bacon-Street Corn Potato Salad
Crisp up 4 slices of bacon and crumble them into the salad. Add 1 tablespoon bacon grease to the dressing for a smoky punch.
4. Vegan Street Corn Potato Salad
Use vegan mayo and sour cream, and replace cheese with nutritional yeast or vegan feta. Add extra lime juice for zing and texture contrast.
Final Thoughts
Some dishes quietly rise to the top of your go-to list—not because they’re flashy, but because they make everyone at the table pause mid-bite. This salad earned its spot with every spoonful. It’s familiar and adventurous at the same time, with potatoes bringing comfort and corn adding excitement. The smokiness from paprika and the tang from lime bring everything into balance.
Watching my family go back for seconds felt like a win—not just for the recipe, but for the moment we shared around it. That’s the kind of food memory I want to keep collecting. Next time you’ve got a crowd or just want a side dish that gets people talking, this one belongs in your lineup.
Mexican Street Corn Potato Salad
Ingredients
- 4 large potatoes peeled and cubed
- 2 cups corn kernels fresh, frozen, or grilled
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup fresh cilantro chopped
- ¼ cup crumbled cotija cheese
- 1 tablespoon hot sauce optional
Instructions
- Place the peeled, cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat slightly and cook for 10–12 minutes or until the potatoes are fork-tender but not mushy. Drain and let them cool completely. You can spread them out on a baking sheet to cool faster.
- If using fresh or frozen corn, heat a dry skillet over medium heat. Add the corn kernels and stir occasionally until they develop golden brown spots and start to smell toasty, about 5–7 minutes. If you're using grilled corn on the cob, simply cut the kernels off and set them aside.
- In a medium mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt. The mixture should be creamy and lightly tinted with the spices.
- In a large mixing bowl, combine the cooled potatoes, roasted corn, and chopped cilantro. Pour in the dressing and gently toss everything together until the potatoes are fully coated. Take care not to mash the potatoes—use a light hand.
- Sprinkle the crumbled cotija cheese over the top and drizzle with hot sauce if desired. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!
