Mexican Street Corn Potato Salad

Introduction

This Mexican Street Corn Potato Salad reinvents two classic sides into one unforgettable dish that will steal the show at your next cookout. Imagine the smoky, creamy flavors of elote (Mexican street corn) combined with hearty potatoes in a cool, crave-worthy salad. With its vibrant colors and bold flavors, this is anything but ordinary potato salad – it’s a fiesta in every bite!

Why This Fusion Salad Works

Best of both worlds – combines two beloved sides
Crowd-pleasing flavors – mildly spicy, smoky, and tangy
Make-ahead friendly – tastes even better chilled
Unexpected twist – will impress at potlucks

The magic happens when charred corn and creamy potatoes soak up the zesty lime-crema dressing, creating layers of texture and flavor that keep you coming back for more.

Ingredients for Flavor Explosion

Base Ingredients

• 2 lbs baby potatoes (quartered)
• 4 ears fresh corn (or 3 cups frozen)
• ½ red onion (finely diced)
• 1 jalapeño (seeded and minced)
• ½ cup cilantro (chopped)

Signature Dressing

• ⅔ cup Mexican crema (or sour cream)
• ¼ cup mayonnaise
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 garlic clove (minced)
• ½ cup cotija cheese (crumbled)

Pro Tip: Grill the corn for authentic charred flavor

Step-by-Step Preparation

1. Prepare the Potatoes

1. Boil potatoes in salted water until tender (12-15 mins)
2. Drain and let cool slightly

2. Char the Corn

1. Husk corn and brush with oil
2. Grill/pan-sear until lightly charred (10 mins)
3. Cut kernels off cobs

3. Make the Dressing

1. Whisk crema, mayo, lime juice, and spices
2. Adjust salt to taste

4. Assemble the Salad

1. In large bowl, combine potatoes, corn, onion, jalapeño
2. Gently fold in dressing
3. Top with cotija and cilantro
4. Chill 1 hour before serving

Chef’s Secrets for Authentic Flavor

Char corn deeply for smoky essence
Leave potato skins on for texture
Fresh lime juice is non-negotiable
Extra cotija for serving

Serving Suggestions

Perfect Pairings:

• Carne asada tacos
• Grilled chicken
• BBQ ribs

Presentation Ideas:

• Serve in colorful Mexican bowl
• Garnish with lime wedges
• Extra chili powder rim

Common Mistakes to Avoid

Overcooking potatoes (they’ll mush)
Skipping the char on corn
Using bottled lime juice
Dressing while potatoes are hot

Creative Variations

For Different Tastes:

• Spicy version: Add chipotle peppers
• Vegan: Use vegan mayo and omit cheese
• Crunchy twist: Add diced jicama

FAQs

Q: Can I make this ahead?
A: Yes! Flavors improve overnight (add cheese before serving).

Q: What if I can’t find cotija?
A: Feta or queso fresco work well.

Q: How long does it keep?
A: 3-4 days refrigerated.

Q: Can I use canned corn?
A: Fresh or frozen preferred, but drained canned works.

Conclusion

This Mexican Street Corn Potato Salad is the ultimate summer side – creamy, smoky, and packed with vibrant flavors that outshine traditional potato salads. Whether you’re serving it at a backyard BBQ or as a taco night side, it’s guaranteed to become a new favorite.

Mexican Street Corn Potato Salad

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• Author: Lara Smith
• Total Time: 35 mins

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Description

Add a zesty twist to your traditional potato salad with this Mexican Street Corn Potato Salad. This vibrant and flavorful dish combines the creamy goodness of potato salad with the bold flavors of Mexican street corn, making it perfect for picnics, barbecues, or any gathering.

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Ingredients

Scale 1x2x3x

2 lbs baby potatoes, halved

2 cups corn kernels (fresh, canned, or frozen)

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup lime juice

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 cup crumbled Cotija cheese

1/4 cup chopped fresh cilantro

1/4 cup chopped green onions

Salt and pepper to taste

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Instructions

Cook the potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 10-15 minutes. Drain and allow to cool slightly.

 

Prepare the corn: If using fresh corn, grill or sauté the kernels until slightly charred. If using canned or frozen corn, drain and sauté until slightly charred.

 

Make the dressing: In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, and cayenne pepper. Mix until smooth and well combined.

 

Assemble the salad: Add the cooked potatoes and charred corn to the dressing mixture. Toss gently to coat the vegetables evenly with the dressing.

 

Add the toppings: Fold in the crumbled Cotija cheese, chopped cilantro, and green onions. Season with salt and pepper to taste.

 

Chill and serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled, garnished with additional cilantro and Cotija cheese if desired.

 

Prep Time: 20 minutes

Cook Time: 15 minutes

Notes

Mexican Street Corn Potato Salad is a delightful and unique dish that brings a burst of flavor to any meal. Perfect for summer gatherings, this salad is sure to impress with its creamy texture and vibrant taste.