Just a simple backyard gathering with friends who, let’s be honest, mostly came over to snack and chat more than anything else. But as I surveyed the fridge, a few ears of corn left from grilling the night before and a bag of golden potatoes practically called out to be transformed. Something hearty, flavorful, and summery—but not another pasta salad. I needed something with color, texture, and just a bit of kick.
I had this funny moment while tossing it together—my dog was circling the kitchen island, completely mesmerized by the scent of grilled corn meeting creamy lime-spiked dressing. The moment guests arrived, the bowl was already on the table. Within minutes, forks and spoons clinked against the ceramic as they went back for seconds. No one asked for the usual chips and salsa.
That night, someone called the salad “unexpectedly bold,” and I took that as a compliment. A little smoky, a little spicy, creamy in all the right ways, and punctuated by fresh cilantro and cotija. And now, it’s something I reach for anytime I want to impress with minimal effort.
Short Description
This Mexican Street Corn Potato Salad blends creamy, smoky, and zesty flavors with tender potatoes and sweet corn. A quick, vibrant dish perfect for backyard gatherings or weekday lunches.
Key Ingredients
- 4 large potatoes, peeled and cubed
- 2 cups corn kernels (fresh, frozen, or grilled)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese
- 1 tablespoon hot sauce (optional)
Tools Needed
- Large pot
- Skillet (preferably cast iron)
- Mixing bowls
- Knife & cutting board
- Measuring spoons and cups
- Colander
Cooking Instructions
Step 1: Cook the Potatoes
Place cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10–12 minutes, or until fork-tender. Drain and allow to cool completely before mixing—this prevents them from breaking apart in the salad.
Step 2: Prepare the Corn
If using fresh or frozen corn, heat a skillet over medium heat (no oil needed). Add corn kernels and cook, stirring occasionally, until lightly charred—about 5–7 minutes. If using grilled corn, cut kernels from the cob and set aside. Let cool before combining.
Step 3: Make the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt. Taste and adjust seasoning if needed. For more tang, add an extra teaspoon of lime juice.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled potatoes, charred corn, and chopped cilantro. Pour over the dressing and gently toss to coat everything evenly.
Step 5: Finish and Serve
Sprinkle crumbled cotija cheese over the top. For a spicy kick, drizzle with hot sauce (optional). Chill for at least 20 minutes before serving to allow the flavors to develop. Serve cold.
Why You’ll Love This Recipe
Flavor-packed: Smoky, tangy, creamy, and slightly spicy
Easy to make: No complicated prep, minimal tools
Perfect for gatherings: Always a hit at potlucks and BBQs
Customizable: Adjust the heat, add protein, or swap herbs
Wholesome and filling: Made with real ingredients and naturally gluten-free
Mistakes to Avoid & Solutions
Overcooking the potatoes
They can become mushy and fall apart. Boil only until fork-tender and drain immediately.
Not cooling ingredients before mixing
Warm potatoes or corn can cause the dressing to become oily and separate. Always let everything cool first.
Using too much salt
Cotija is salty. Taste the dressing before salting, or reduce the added salt to 1/8 teaspoon if using more cheese.
Skipping the char on the corn
That smoky flavor elevates the salad. If using frozen corn, dry it thoroughly so it browns, not steams.
Adding hot sauce directly to the dressing
Mix it in only if everyone likes spicy food. Otherwise, drizzle it on top when serving for a more versatile dish.
Serving and Pairing Suggestions
Serve this salad chilled as a side or light main dish. It pairs beautifully with:
– Grilled chicken or steak tacos
– Black bean burgers or veggie skewers
– A side of tortilla chips and guacamole
– Iced hibiscus tea or lime agua fresca
Style-wise, it shines at casual potlucks, buffet-style spreads, or plated individually with a wedge of lime.
Storage and Reheating Tips
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Best served cold. If you prefer it warm, microwave in short bursts (30 seconds at a time) and stir in between to prevent overheating the dressing.
Make-ahead tip: You can prep the potatoes, corn, and dressing up to a day ahead—store separately and combine just before serving.
FAQs
1. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute and adds a bit of extra protein and tang.
2. Is cotija cheese necessary?
Cotija adds saltiness and texture, but feta or even grated parmesan can work in a pinch.
3. Can I make this dairy-free?
You can substitute mayo and sour cream with plant-based versions and skip the cheese or use a dairy-free alternative.
4. How spicy is the salad?
The base is mildly spiced. You can increase the heat by adding more chili powder or hot sauce to taste.
5. Can I roast the corn in the oven instead?
Yes—spread corn on a baking sheet and roast at 425°F for 15–20 minutes, stirring halfway through, until golden.
Tips & Tricks
– Use a mix of Yukon Gold and red potatoes for varied texture.
– Let the salad chill for at least 30 minutes before serving—it helps the flavors meld.
– Add diced red onions or jalapeños for extra crunch and zing.
– A splash of vinegar can brighten the flavor if you’re low on lime juice.
– Garnish with lime zest or extra chili powder before serving for a vibrant finish.
Recipe Variations
Southwest Chicken Street Corn Salad
Add 1 cup of cooked, shredded grilled chicken. Mix in step 4. This variation makes it a full, protein-rich meal.
Avocado Street Corn Potato Salad
Swap 1/4 cup mayo for 1 mashed avocado. Add at the same step as the dressing. This makes the salad even creamier with healthy fats.
Vegan Street Corn Salad
Use vegan mayo and sour cream. Replace cotija with nutritional yeast or vegan parmesan. Keep everything else the same.
Spicy Chipotle Version
Add 1 finely chopped chipotle pepper in adobo sauce to the dressing for deeper smoky heat. Reduce chili powder slightly.
Final Thoughts
This salad has found a cozy little place on my regular rotation, especially when friends are coming by and I want to serve something that feels just a bit special without making a fuss. I appreciate the way the textures balance—the softness of the potatoes, the crispness of corn, and the crumbles of salty cheese that pop in every bite.
That’s the kind of energy I want in my kitchen: food that brings people closer, dish by dish. So if you’re hosting this weekend or just want to treat yourself to something fresh and bold, this salad might be the perfect answer. Don’t be surprised if someone ends up asking for the recipe by the end of the night.
Mexican Street Corn Potato Salad
Print ThisIngredients
- 4 large potatoes, peeled and cubed
- 2 cups corn kernels (fresh, frozen, or grilled)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese
- 1 tablespoon hot sauce (optional)
Instructions
Step 1: Cook the Potatoes
Boil cubed potatoes in cold water until fork-tender (10–12 minutes), then drain and cool completely.
Step 2: Prepare the Corn
Char corn kernels in a dry skillet for 5–7 minutes or cut grilled corn off the cob. Let cool.
Step 3: Make the Dressing
Whisk together mayonnaise, sour cream, lime juice, spices, and salt. Adjust to taste.
Step 4: Assemble the Salad
Mix cooled potatoes, corn, and cilantro in a bowl. Add dressing and toss gently to coat.
Step 5: Finish and Serve
Top with cotija cheese, add hot sauce if desired, and chill for at least 20 minutes before serving. Serve cold.
