Name: Mexican Street Corn Potato Salad
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Ingredients: 2 lbs Yukon Gold or red potatoes, peeled and cubed; 1 1/2 cups corn kernels (fresh, frozen, or canned); 1/2 small red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1/2 cup mayonnaise; 1/4 cup Mexican crema or sour cream; 2 tbsp lime juice; 1 tsp lime zest; 1/2 tsp chili powder; 1/4 tsp smoked paprika (optional); 1/2 tsp garlic powder; Salt and pepper to taste; 1/2 cup crumbled cotija cheese; 1 jalapeño, finely chopped; 1 avocado, diced (add before serving); 1 tsp hot sauce

There’s something incredibly joyful about a dish that blends creamy, zesty, smoky, and spicy all in one bite—and that’s exactly what this Mexican Street Corn Potato Salad delivers. This vibrant salad takes two beloved staples—street-style elote and classic potato salad—and marries them into one unforgettable creation. With chunks of tender potatoes, sweet charred corn, tangy crema, a touch of lime, and a punch of chili powder, it’s a flavor-packed side that demands attention.

Perfect for barbecues, summer picnics, or a fun twist on your regular lunch, this salad is hearty yet refreshing. Red onions and cilantro add a fresh crunch, while the creamy dressing clings to every bite, giving it that irresistible street-food flair. If you’re ready to upgrade your side dish game, this one’s a must-make!

Why You’ll Love This Mexican Street Corn Potato Salad

Flavor Explosion: Every forkful is creamy, tangy, smoky, and spiced just right.
Crowd-Pleaser: A unique twist that always gets rave reviews at gatherings.
Versatile: Great as a side or even a vegetarian main dish.
Easy to Make Ahead: Tastes even better after chilling, making it perfect for prepping ahead.
Naturally Gluten-Free: Safe for many dietary needs without sacrificing taste.

Preparation Phase & Tools to Use for Mexican Street Corn Potato Salad

Before diving into the recipe, setting yourself up with the right tools will make the prep smoother and more efficient. Here’s what you’ll need and why each tool matters:

Essential Tools and Equipment:

Large Pot: For boiling the potatoes evenly until tender. A heavy-bottomed pot prevents overcooking or sticking.
Strainer or Colander: Helps drain potatoes without breaking them apart.
Sharp Chef’s Knife & Cutting Board: Crucial for uniform dicing of potatoes, onions, and chopping cilantro.
Mixing Bowls (various sizes): To keep components organized before combining. You’ll want a large bowl for tossing the salad and smaller ones for dressing and prep.
Grill Pan or Skillet (optional but great): To char the corn and enhance that authentic street corn flavor.
Rubber Spatula or Wooden Spoon: Ideal for folding ingredients without crushing the potatoes.
Measuring Cups and Spoons: To balance flavors perfectly—especially the lime juice, mayo, and spices.

These simple tools make all the difference in texture, flavor integration, and presentation.

Preparation Tips

Don’t Overcook the Potatoes: Aim for fork-tender, not mushy. Slightly firm potatoes hold their shape better in the salad.
Cool Potatoes Before Mixing: Letting them cool prevents the creamy dressing from separating or becoming oily.
Char the Corn: Either on a grill pan, over an open flame, or in a hot skillet for that classic smoky elote flavor.
Use Red or Yukon Gold Potatoes: They’re waxier and hold their shape better than russets.
Mix Dressing Separately First: This ensures even coating and flavor distribution.
Chill Before Serving: At least 30 minutes of fridge time helps meld the flavors beautifully.

Ingredients for This Mexican Street Corn Potato Salad

This recipe keeps things flavorful yet simple, using fresh, vibrant ingredients that come together in perfect harmony. Here’s what you’ll need:

For the Salad Base:

2 pounds potatoes (Yukon Gold or red potatoes work best), peeled and cut into bite-sized cubes
1 ½ cups corn kernels (fresh, frozen, or canned – charred for best flavor)
½ small red onion, finely chopped
¼ cup chopped fresh cilantro (plus extra for garnish)

For the Dressing:

½ cup mayonnaise
¼ cup Mexican crema or sour cream
2 tablespoons lime juice (freshly squeezed)
1 teaspoon lime zest
½ teaspoon chili powder (plus more for garnish)
¼ teaspoon smoked paprika (optional, for a smoky twist)
½ teaspoon garlic powder
Salt and black pepper, to taste
½ cup crumbled cotija cheese (or feta as a substitute)

Optional Add-Ins:

1 finely chopped jalapeño (for heat lovers)
1 teaspoon hot sauce (if you want a little kick)
1 avocado, diced (add right before serving for a creamy bite)

These ingredients create that perfect balance of creamy, zesty, savory, and slightly smoky flavors you love in Mexican street corn—with the heartiness of a good potato salad.

Step-by-Step Instructions for Making Mexican Street Corn Potato Salad

Follow these steps to create a crave-worthy, flavor-packed salad that’ll impress every time:

Step 1: Boil the Potatoes

Place the cubed potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
Bring to a boil, then reduce to a simmer. Cook for 8–10 minutes or until the potatoes are fork-tender but not falling apart.
Drain and let cool completely (spread on a tray for faster cooling).

Step 2: Char the Corn

While the potatoes are cooling, heat a dry skillet or grill pan over medium-high heat.
Add corn kernels (if using canned or thawed frozen), and cook without stirring too much, until you get a nice char—about 5–7 minutes. Set aside to cool.

Step 3: Make the Dressing

In a medium mixing bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, lime zest, chili powder, smoked paprika (if using), garlic powder, salt, and pepper.
Taste and adjust seasoning as needed. You want it creamy, tangy, and just a bit spicy.

Step 4: Assemble the Salad

In a large bowl, combine the cooled potatoes, charred corn, red onion, and chopped cilantro.
Pour the dressing over the top and gently fold everything together with a rubber spatula until evenly coated.

Step 5: Add the Final Touches

Sprinkle in the crumbled cotija cheese and gently mix again.
If using jalapeños, hot sauce, or avocado, fold them in now.
Dust with an extra pinch of chili powder and more cilantro on top for garnish.

Step 6: Chill and Serve

Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at cool room temperature.

Notes for the Best Mexican Street Corn Potato Salad

Cotija Cheese Matters: While feta can be used in a pinch, cotija adds that authentic salty-savory element that’s signature in elote.
Crema vs. Sour Cream: Mexican crema is slightly thinner and tangier than sour cream, giving the dressing a smoother texture. If using sour cream, you can thin it slightly with milk or more lime juice.
Balance the Flavors: Taste as you go! The tang of lime, spice from chili powder, and saltiness from cheese should complement—not overpower—each other.
Corn Choices: Fresh corn charred on the grill brings the best flavor, but frozen or canned corn can absolutely work. Just make sure to dry them before charring.
Herbs on Point: Cilantro is a key flavor, but if you’re not a fan, swap it with chopped green onions or parsley for a milder herb note.
Make It a Meal: Add black beans or grilled shrimp to transform this into a complete lunch or dinner bowl.

Watch Out for These Mistakes While Cooking

Overcooking the Potatoes: Mushy potatoes won’t hold their shape and will turn your salad into a starchy mess. Aim for just fork-tender.
Skipping the Cooling Step: Adding dressing to hot potatoes will cause the mayo to separate and lose its creamy texture.
Not Charring the Corn: Don’t skip this step! That slight smokiness brings the “street” into the street corn salad.
Underseasoning: Potatoes need bold flavor—don’t be shy with salt, lime, or spices.
Adding Avocado Too Early: If you include avocado, add it just before serving to prevent browning and mushiness.
Forgetting to Chill: Even 30 minutes in the fridge allows the dressing to soak in and flavors to deepen—don’t serve it straight from the mixing bowl.

Storage Instructions for Mexican Street Corn Potato Salad

Storing this salad properly ensures its flavors stay vibrant and the texture remains delicious.

Refrigeration: Store the potato salad in an airtight container in the refrigerator. It will keep well for up to 3–4 days.
Stir Before Serving: After chilling, give it a gentle stir to redistribute the dressing and flavors.
Avoid Freezing: This salad is not freezer-friendly. The mayo-based dressing and potato texture will break down and become watery once thawed.
Avocado Tip: If you’ve added avocado, it’s best eaten the same day. For make-ahead storage, add avocado just before serving.

This salad is ideal for meal prep or prepping a day ahead of your gathering. In fact, the flavors improve after a few hours in the fridge.

Estimated Nutrition

Here’s a general nutritional breakdown for 1 serving (based on 6 servings total):

Calories: ~280
Protein: 5g
Carbohydrates: 29g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 20mg
Fiber: 3g
Sodium: 350mg
Sugar: 3g

Note: Nutritional values may vary depending on the exact ingredients and quantities used, especially with substitutions like feta or added toppings like avocado or hot sauce.

What to Serve With Mexican Street Corn Potato Salad?

This salad is flavorful and bold, making it a fantastic companion to a wide variety of mains and side dishes. Whether you’re firing up the grill or hosting a casual get-together, it plays well with smoky, savory, and fresh pairings.

8 Recommended Pairings

Grilled Chicken Thighs
Juicy, charred chicken pairs beautifully with the creamy tanginess of the salad.
BBQ Ribs
Smoky, sticky ribs contrast perfectly with the brightness of the lime and spice in the salad.
Tacos Al Pastor or Carnitas
A taco night favorite! This salad adds texture and a refreshing counterbalance to rich pork.
Chili-Lime Shrimp Skewers
The citrus notes in both dishes play off each other for a light yet flavorful meal.
Black Bean Burgers
For a vegetarian pairing, the salad adds creaminess and zest to a hearty plant-based patty.
Grilled Elote (Mexican Street Corn on the Cob)
Double up on corn for the ultimate elote-lovers’ feast.
Steak Fajitas
Serve this salad alongside sizzling fajitas for a full-on Tex-Mex dinner spread.
Quesadillas or Cheese-Stuffed Empanadas
The salad’s brightness cuts through the richness of cheesy, crispy bites.

Whether served cold at a summer BBQ or as part of a cozy indoor dinner, this potato salad is a scene-stealer that fits almost any menu.

Frequently Asked Questions

1. Can I make Mexican Street Corn Potato Salad ahead of time?

Absolutely! In fact, it tastes better after sitting for a few hours. Prepare it up to 24 hours ahead and store it in the fridge. Just give it a good stir before serving.

2. Can I use canned corn instead of fresh?

Yes! Just make sure to drain and dry canned corn well, then char it in a hot skillet to mimic that street-style grilled flavor.

3. What’s the best potato for this recipe?

Yukon Gold or red potatoes are ideal. They hold their shape well and have a creamy texture that’s perfect for salads.

4. Is this salad spicy?

It has a mild kick from chili powder and optional jalapeños. You can easily adjust the heat level by adding more or less spice—or leave it out entirely for a milder version.

5. Can I make it vegan?

Yes! Use vegan mayo, plant-based sour cream or crema, and skip the cheese or replace it with a vegan feta-style crumble.

6. How long can it sit out at a BBQ or picnic?

Try to keep it out for no more than 2 hours, especially on hot days. Store it in a cooler or serve over ice if it’s going to sit out longer.

7. What’s a good cheese substitute for cotija?

Feta cheese is the closest in flavor and texture. It’s salty, crumbly, and works beautifully in this dish.

8. Can I freeze the leftovers?

Freezing isn’t recommended. The texture of both the potatoes and the dressing changes after thawing, becoming watery and separated.

Conclusion

Mexican Street Corn Potato Salad is more than just a side—it’s a celebration of bold, fresh flavors wrapped in creamy goodness. It brings together the irresistible charm of grilled street corn and the comfort of a traditional potato salad in one vibrant dish. Whether you’re hosting a summer cookout or just want to jazz up your weekday meals, this salad delivers in every bite.