Print

Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad
Print Recipe

This Mexican Street Corn Potato Salad combines the smoky, cheesy flavors of traditional Mexican street corn with tender baby potatoes for a creamy, tangy, and flavorful side dish perfect for summer cookouts and family gatherings.

Ingredients

Potatoes & Corn

  • Baby Potatoes – 1.5 pounds, washed
  • Fresh Corn Kernels – 2 cups (from about 2 ears of corn) or frozen corn, thawed

Dressing

  • Mayonnaise – 1/2 cup
  • Sour Cream – 1/2 cup
  • Fresh Lime Juice – 2 tablespoons
  • Chili Powder – 1 teaspoon, plus extra for garnish
  • Salt – 1 teaspoon, or to taste
  • Black Pepper – 1/2 teaspoon, or to taste

Add-ins & Garnishes

  • Cotija Cheese – 1/2 cup, crumbled
  • Cilantro – 1/4 cup, chopped
  • Green Onions – 2, thinly sliced

Instructions

  1. Cook the Potatoes: Wash the baby potatoes and boil them whole in salted water until tender, about 15-20 minutes. Drain and let cool slightly before cutting into bite-sized pieces, keeping the skins on for texture and nutrients.
  2. Prepare the Corn: While the potatoes cook, grill or sauté the corn kernels until slightly charred and smoky. For frozen corn, sauté in a hot pan until golden and caramelized.
  3. Mix the Dressing: In a bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, salt, and pepper until smooth and creamy.
  4. Combine All Ingredients: In a large mixing bowl, gently fold together the cooled potatoes, charred corn, chopped green onions, and cilantro. Pour the dressing over, mixing until everything is well-coated.
  5. Add the Final Touches: Top the salad with crumbled cotija cheese and, if desired, a sprinkle of additional chili powder or lime zest. Serve slightly chilled or at room temperature.

Notes

  • Use baby potatoes to ensure the salad holds its shape and has a pleasing texture.
  • Char the corn well to maximize the smoky flavor which is key to the dish.
  • Refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
  • Adjust lime juice to taste to avoid overpowering the salad.
  • Cook potatoes and corn ahead of time to save preparation time on serving day.

Nutrition

Keywords: Mexican Street Corn, Potato Salad, Summer Side Dish, Grilled Corn Salad, Cotija Cheese Salad, Gluten Free Salad, Family Friendly

Find it online: https://juliaglam.com/mexican-street-corn-potato-salad/