Delicious Mexican Street Corn Potato Salad

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Let me tell you about one of my favorite summer side dishes. I first tried Mexican street corn at a food truck festival and couldn’t get enough of that perfect mix of sweet corn, tangy lime, and salty cheese. But sometimes eating corn on the cob can be a bit messy, especially when you’re hosting a backyard BBQ.

That’s why I started making this Mexican street corn potato salad. It takes all those flavors I love and turns them into an easy-to-serve dish that’s perfect for potlucks and cookouts. I mix tender potatoes with charred corn, then dress it all up with that classic street corn combination of mayo, lime, and cotija cheese.

Want something different from the usual mayo-and-mustard potato salad? This recipe might just become your new go-to. It’s simple enough for a weeknight cookout but special enough to bring to your next neighborhood gathering. Trust me, people always ask for the recipe.

What Kind of Potatoes Should I Use?

While this recipe calls for Yukon Gold potatoes, you’ve actually got several good options that’ll work well here. Yukon Golds are a great choice because they have a naturally buttery flavor and hold their shape well when cooked, but red potatoes would also be excellent since they stay firm and don’t turn mushy in potato salad. Regular white potatoes can work too, though they’re a bit more likely to fall apart. Just stay away from russet potatoes – they’re too starchy and tend to get mealy in potato salads. Whatever type you choose, try to cut your potatoes into similarly-sized pieces so they cook evenly, and don’t forget to check them with a fork while boiling to avoid overcooking.

Options for Substitutions

This recipe is pretty adaptable and there are several ways you can switch things up:

• Fresh corn: If fresh corn isn’t in season, you can use frozen corn (about 2½ cups). Just char it in a hot skillet to get that roasted flavor. Canned corn works too, but drain and pat it dry before charring.
• Yukon Gold potatoes: Red potatoes make a great substitute, or you can use russet potatoes if that’s what you have. Just keep in mind that russets might get a bit softer, so watch your cooking time carefully.
• Mayo and sour cream: For a lighter version, try using Greek yogurt in place of the sour cream. You can also use light mayo, though the flavor won’t be quite as rich.
• Cotija cheese: Feta is already listed as an alternative, but crumbled queso fresco works great too. In a pinch, even grated parmesan can work – just add a bit more salt to your dish.
• Red onion: White onion or green onions can step in for red onion. If using green onions, use about 3-4 stalks, finely chopped.
• Chili powder: You can swap this with chipotle powder for a smokier taste, or use paprika for a milder flavor. Tajin seasoning is another tasty option that adds a lime kick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Mexican street corn potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them around the 12-minute mark of boiling to prevent them from becoming mushy.

When it comes to the corn, don’t skip the charring step – simply boiling the corn will rob you of that authentic street corn flavor, so take the time to get those kernels nicely browned either on the grill or in a cast-iron skillet.

Temperature control is crucial here – make sure to let both the potatoes and corn cool completely before mixing with the mayo-based dressing, otherwise the heat will cause the dressing to become oily and separate.

For the best flavor development, try to make this salad at least 2 hours before serving (or even the day before), and remember to taste and adjust the seasoning right before serving since potatoes tend to absorb salt as they sit.

What to Serve With Mexican Street Corn Potato Salad?

This zesty potato salad is perfect for summer cookouts and pairs wonderfully with grilled meats like carne asada, chicken, or even simple hamburgers. Since it’s already packed with Mexican flavors, it works great alongside other casual dishes like black beans, fresh guacamole, or crispy fish tacos. I love serving it at barbecues with a simple green salad on the side to balance out the richness of the mayo and cheese. For an extra special touch, put out some additional lime wedges and hot sauce so people can adjust the flavors to their liking – some folks like it with an extra kick!

Storage Instructions

Keep Fresh: This Mexican-inspired potato salad will stay good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a good stir before serving since the mayo mixture might settle a bit.

Make Ahead: Want to prep this in advance for a party? You can make the potato salad up to 24 hours before serving. If you’re planning ahead, I suggest adding the extra cotija cheese, cilantro, and lime wedges just before serving to keep them fresh and bright.

Food Safety Tip: Since this salad contains mayo and sour cream, don’t leave it sitting out at room temperature for more than 2 hours (or 1 hour if it’s a hot day over 90°F). When serving at outdoor events, try keeping the bowl nestled in a larger container filled with ice to keep it cool.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 40-50 g
• Fat: 180-200 g
• Carbohydrates: 250-270 g

Ingredients

• 3 fresh corn cobs (husk and silk removed)
• 3 pounds yukon gold potatoes, roughly 8 medium-sized (washed, unpeeled, and quartered)
• 1 cup mayo
• 1/2 cup sour cream
• 2/3 cup crumbled cotija cheese (or feta as an alternative)
• 1/2 cup minced red or sweet onion
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Zest from 1 lime
• Salt, to your preference
• Optional toppings: extra cotija cheese, chopped cilantro, and lime wedges

Step 1: Char the Corn

Heat a grill or grill pan over high heat until hot.

Add the corn and char on all sides, turning occasionally, for about 8-10 minutes.

Once charred, remove the corn from the grill and set it aside.

Allow the corn to cool until it can be handled safely, then cut the kernels off the cobs and set them aside for later use.

Step 2: Cook the Potatoes

Place the potato quarters in a large pot, cover them with water, and bring the pot to a boil over high heat.

Once boiling, reduce the heat to medium-low and let the potatoes simmer for approximately 15 minutes, or until they are fork-tender.

Drain the water and let the potatoes cool slightly.

Peel off the skins and cut the potatoes into bite-sized cubes.

Set aside.

Step 3: Prepare the Dressing

In a large bowl, combine the mayonnaise, sour cream, cotija cheese, onion, garlic powder, chili powder, and lime zest.

Stir these ingredients together until they form a smooth, creamy dressing.

This will be the flavorful base for your salad.

Step 4: Assemble the Salad

Add the cubed potatoes and reserved charred corn kernels into the bowl with the dressing.

Mix everything together well, ensuring that the potatoes and corn are evenly coated with the dressing.

Taste the salad and add additional salt if needed to suit your preference.

Step 5: Garnish and Serve

Top the salad with extra cotija cheese and/or chopped cilantro, if desired, for added flavor and presentation.

Serve the salad with lime wedges at room temperature.

Alternatively, cover the salad and store it in the refrigerator until you are ready to serve.

Enjoy your delicious and refreshing side dish!