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Mexican Street Corn Potato Salad

  • Author: Sally Thompson
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

Ready to bring bold, zesty flavors to your table? This Mexican Street Corn Potato Salad is a vibrant twist on two crowd favorites—creamy potato salad and smoky elote (Mexican street corn). It’s packed with charred corn, tangy lime, creamy mayo, spicy chili powder, and crumbly cotija cheese, creating the ultimate dish for your next BBQ, potluck, or weekday craving. This easy recipe works great for a quick lunch, backyard cookout, or as a new addition to your lineup of easy dinner and lunch ideas. If you’re looking for fresh food ideas that impress, this one’s a guaranteed hit. Perfectly chilled, irresistibly creamy, and full of texture, this dish is a flavor-packed party in a bowl.

Ingredients

Scale

For the Salad:

  • 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

For the Dressing:

  • 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

Optional Add-ins:

  • 1 jalapeño, finely chopped
  • 1 avocado, diced (add before serving)
  • 1 tsp hot sauce

Instructions

  1. Place cubed potatoes in a large pot, cover with salted water, and bring to a boil. Simmer for 8-10 minutes until fork-tender. Drain and cool.
  2. In a hot skillet or grill pan, char the corn kernels for 5-7 minutes until slightly blackened. Set aside to cool.
  3. In a mixing bowl, whisk together mayonnaise, crema, lime juice, zest, chili powder, paprika, garlic powder, salt, and pepper.
  4. In a large bowl, combine the cooled potatoes, corn, red onion, and cilantro.
  5. Pour the dressing over the salad and gently fold until evenly coated.
  6. Add cotija cheese, and optional jalapeño, avocado, or hot sauce. Fold in carefully.
  7. Sprinkle extra cilantro and chili powder on top for garnish.
  8. Chill for at least 30 minutes before serving.
  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes

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