If you’re a fan of classic potato salad and the bold flavors of Mexican street corn (elote), this Mexican Street Corn Potato Salad will steal your heart—and your guests’ taste buds. This fusion side dish blends creamy, tender potatoes with roasted corn, cotija cheese, lime, cilantro, and a touch of spice, creating the perfect balance of tangy, creamy, and savory flavors.
Perfect for summer barbecues, potlucks, Taco Tuesdays, or as a flavorful twist on your usual side, this salad is easy to prepare, make-ahead friendly, and unforgettable on the first bite.
Ingredients:
- 2 lbs baby gold potatoes (or Yukon golds), chopped into bite-sized pieces
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice (plus zest from 1 lime)
- 1 clove garlic, minced
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup cotija cheese (or feta, crumbled)
- ¼ cup chopped cilantro
- ¼ cup chopped green onions (optional)
- Optional garnish: extra cotija, Tajín, lime wedges
Preparation:
Step 1: Cook the Potatoes
- Place chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Simmer for 10–15 minutes, or until fork-tender. Drain and let cool to room temperature.
Step 2: Roast the Corn (Optional but recommended)
- In a dry skillet or grill pan over medium-high heat, cook the corn for 5–7 minutes until lightly charred. If using frozen corn, thaw first. Set aside to cool.
Step 3: Mix the Dressing
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, paprika, salt, and pepper until smooth and creamy.
Step 4: Assemble the Salad
- Add the cooled potatoes and corn to the bowl with the dressing. Gently fold until the potatoes are fully coated. Add cotija cheese, cilantro, and green onions (if using). Taste and adjust seasoning as needed.
Step 5: Chill and Serve
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Garnish with extra cotija, Tajín, and lime wedges before serving.
Variation:
- Spicy Version: Add minced jalapeños or hot sauce to the dressing
- Bacon Lover’s Twist: Stir in crispy bacon bits for extra crunch
- Healthier Option: Use plain Greek yogurt in place of sour cream and mayo
- Vegan: Use vegan mayo, plant-based sour cream, and dairy-free cheese
- Elote Style: Add chopped roasted red peppers and a touch of honey for extra depth
COOKING Note:
Let the potatoes cool before mixing to avoid a watery dressing. Roasting the corn adds authentic street corn flavor, but canned corn can also work in a pinch.
Serving Suggestions:
- Perfect side for grilled chicken, steak, or burgers
- Delicious with tacos, enchiladas, or burritos
- Great addition to a potluck or picnic spread
- Serve with grilled shrimp or fish for a fresh summer meal
- Use leftovers as a base for a taco bowl or burrito filling
Tips:
- For the best texture, avoid overcooking the potatoes—they should hold their shape
- Don’t skip the lime zest—it adds a bright citrusy punch
- If making ahead, add cilantro just before serving for freshness
- Adjust chili powder to your heat preference
- Store leftovers in an airtight container for up to 3 days
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: ~1 hour
🍽️ Nutritional Information (Per Serving – Approx. 6 servings):
- Calories: ~260
- Protein: ~5g
- Carbohydrates: ~30g
- Fat: ~13g
- Sugar: ~3g
- Fiber: ~4g
- Sodium: ~300mg
Values may vary depending on ingredients and serving size.
❓FAQs
Can I make this salad ahead of time?
- Yes! It’s actually better when chilled for a few hours before serving. Just give it a quick stir before serving.
What can I substitute for cotija cheese?
- Feta cheese is a great substitute if cotija isn’t available. Parmesan can work in a pinch.
Is this served hot or cold?
- It’s best served cold or at room temperature, after chilling for 30–60 minutes.
Can I use red potatoes or russets?
- Yes, just make sure they’re cut small and cooked until tender—not mushy.
Can I use canned corn?
- Yes, drain it well and dry roast in a skillet if you want a charred flavor.
Conclusion:
This Mexican Street Corn Potato Salad takes the classic picnic staple to new, flavor-packed heights. The combination of creamy potatoes, roasted corn, zesty lime, and chili-spiced dressing makes every bite pop with flavor. Whether it’s summer BBQ season or you just want to spice up a weeknight meal, this side dish is vibrant, easy, and sure to impress.
Make it once, and it’ll become a permanent part of your potluck rotation