Street Corn Potato Salad

This Street Corn Potato Salad combines baby potatoes with the bold, zesty flavors of Mexican street corn. It's an easy side dish loaded with charred corn, Cotija cheese, fresh cilantro, lime, and Tajín.

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Shopping list:

• baby potatoes
• salt
• corn (fresh, frozen, thawed or canned, drained)
• black pepper
• chili powder
• garlic powder
• cumin
• mayonnaise
• sour cream
• lime
• cotija cheese
• cilantro
• Tajín

If you love Mexican street corn, you're going to fall head over heels for this Street Corn Potato Salad! Inspired by the bold flavors of classic elote and esquites, this fun twist adds tender baby potatoes while keeping everything you love about the original. Sweet charred corn, creamy mayonnaise and sour cream, tangy lime juice, salty Cotija cheese, fresh cilantro, and a blend of chili powder, garlic, cumin, and Tajín come together to create a potato salad that's anything but ordinary.

This easy side dish is perfect for summer cookouts, backyard barbecues, taco nights, potlucks, and picnics. It pairs wonderfully with grilled chicken, burgers, steak, or tacos, and it's just as delicious made with fresh, frozen, or canned corn, making it a year round favorite. Every bite is creamy, smoky, tangy, and packed with bright Mexican inspired flavor that will have everyone coming back for seconds.

Looking for some other Street Corn recipes? Check out my classic Street Corn Salad or Street Corn Pasta Salad!

Need some new potato salad inspiration? Try this Loaded Baked Potato Salad or Dill Pickle Potato Salad!

Keep scrolling for the full printable recipe 💙

Recipe tips:

• For the best flavor and texture, let the potatoes cool for about 10-15 minutes before tossing them with the dressing. This helps the mayonnaise and sour cream stay smooth and creamy instead of becoming oily. 

• Charring the corn is worth the extra few minutes because it gives the salad the smoky, slightly sweet flavor that makes Mexican street corn so irresistible. Fresh lime juice also makes a noticeable difference, adding bright, fresh flavor that bottled juice simply can't match. 

• If you have time, refrigerate the salad for at least 30 minutes before serving so the flavors have a chance to meld together. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Swaps and additions:

• Customize this potato salad to suit your taste with a few simple swaps and additions. Cotija cheese can easily be replaced with feta cheese for a similar salty, crumbly texture. Add diced jalapeños for extra heat and crunch, or stir in diced avocado just before serving for added creaminess. 

• Fresh green onions, diced red onion, or chopped bell peppers also make delicious additions. If you have fresh corn on the cob, grill it before cutting off the kernels for even more smoky flavor, but frozen (thawed) or canned (drained) corn work well too. 

• For a lighter version, substitute plain Greek yogurt for some or all of the sour cream while still keeping the dressing creamy and flavorful. You can also try using cauliflower instead of potatoes for a lower carb version.

Our favorite kitchen equipment and supplies used with this recipe:

• Herb Scissors
• Citrus Juicer
• Whisk Set
• Pyrex Glass Mixing Bowls Set With Plastic Lids

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Street Corn Potato Salad

Take your potato salad to the next level with this Mexican-inspired twist on a classic favorite. Creamy, smoky, tangy, and packed with fresh flavor, it's perfect for barbecues, potlucks, taco nights, and summer gatherings.

Ingredients

• 2 pounds halved baby potatoes
• 1 1/2 teaspoons salt, divided
• 4 cups corn (fresh, frozen, thawed or canned, drained)
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 lime, juiced
• 1 cup cotija cheese
• 1/4 cup chopped cilantro
• Tajín for topping

Instructions

1. Bring a large pot of water to a boil. Add the potatoes and one teaspoon salt, then cook until just fork tender, being careful not to overcook them or let them fall apart.
2. Drain the potatoes and let them cool for 10-15 minutes.
3. While the potatoes are cooking, add the corn to a skillet over medium-high heat. Cook for 5-7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool.
4. In a medium bowl, whisk together 1/2 teaspoon salt, black pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream, and lime juice until smooth and well combined.
5. In a large mixing bowl, combine the cooled potatoes, charred corn, Cotija cheese, cilantro, and dressing.
6. Gently toss until everything is evenly coated.
7. Top with additional Cotija cheese, cilantro, and Tajín before serving.

Nutrition Facts

Calories

452

Fat

25 g

Sat. Fat

8 g

Carbs

51 g

Fiber

6 g

Net carbs

45 g

Sugar

7 g

Protein

11 g

Sodium

620 mg

Cholesterol

41 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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