Mexican street corn potato salad

If there's one dish that disappears fastest at my house during summer, it's this mexican street corn potato salad. I first made it last July when Donald was grilling burgers and I needed a side that felt a little different from our usual potato salad. Alex took one bite and asked why we hadn't been making it this way all along.

Jump to:

• Why You'll Like This Mexican Street Corn Potato Salad
• Ingredients For This Street Corn Potato Salad
• Mexican Street Corn Potato Salad
• How To Make Mexican Street Corn Potato Salad
• Storage And Reheating
• Tips And Variations On This Potato Salad
• Frequently Asked Questions
• Recipes You May Like
• Wrapping Up This Street Corn Potato Salad

This one takes everything I love about classic street corn, the kind you get from a cart in the city with lime and cotija dusted all over it, and turns it into a creamy, scoopable side dish. If you're already a fan of street corn elote, you're going to love what happens when it meets tender potatoes.

It's smoky, a little spicy, tangy from the lime, and just creamy enough to hold everything together. Honestly, it's the kind of recipe that makes people ask for the recipe before they've even finished their plate.

Why You'll Like This Mexican Street Corn Potato Salad

• It comes together in about thirty minutes, start to finish
• The corn and lime give it a bright, fresh flavor that feels different from regular potato salad
• Cotija cheese adds a salty bite that works with almost any main dish
• It's just as good served warm as it is chilled from the fridge
• You can easily adjust the heat depending on who's eating
• It travels well, so it's perfect for potlucks and backyard parties

I've brought this to three different cookouts this summer, and the bowl has come home empty every single time.

Ingredients For This Street Corn Potato Salad

Here's what you'll need to make this recipe happen. Nothing fancy, just real ingredients you can find at any grocery store.

• 2 pounds russet potatoes, peeled and cut into half inch pieces
• 2 teaspoons kosher salt, for the boiling water
• 6 hard boiled eggs, chopped small (optional, but Donald insists on these)
• 1 cup mayonnaise
• ¼ cup chicken or vegetable stock
• 1 to 3 tablespoons hot sauce, such as Cholula
• 2 to 3 tablespoons fresh lime juice, about one large lime
• 1 teaspoon kosher salt, adjust to taste
• 1 teaspoon sugar, adjust to taste
• ¼ teaspoon ground red chili powder
• 1 teaspoon freshly ground black pepper
• 6 large ears of corn, kernels removed (or fresh corn kernels if you're short on time)
• ¼ cup red onion, finely chopped
• ¼ cup cotija cheese, crumbled
• 2 tablespoons fresh cilantro or parsley, chopped small

A quick tip from my kitchen. If your grocery store doesn't carry cotija, feta works in a pinch. It's a little tangier, but it still gets the job done.

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How To Make Mexican Street Corn Potato Salad

Cook The Potatoes

Place the potatoes in a large pot and cover them with water. Bring everything to a boil over high heat, then add 2 teaspoons of kosher salt.

Boil the potatoes until they're just barely fork tender, about 10 minutes. You don't want them falling apart, so keep an eye on the clock. Drain them and set them aside to cool while you work on the sauce.

Make The Creamy Corn Sauce

In a large saucepan, whisk together the mayonnaise, stock, hot sauce, lime juice, sugar, salt, chili powder, and black pepper. This is the part that makes the whole dish taste like street corn, so don't rush it.

Add the corn kernels to the saucepan and set the heat to medium. Warm everything through, stirring every so often so nothing sticks to the bottom.

Bring It All Together

Place the cooled potatoes in a large mixing bowl. If you're using the chopped eggs, add them now.

Pour the warm corn mixture over the potatoes and stir gently so everything gets coated without turning to mush. Add the red onion, cotija cheese, and cilantro, then give it one more gentle stir.

Serve it warm right away, or pop it in the fridge to chill first. Either way, it's good.

Storage And Reheating

This salad keeps well in the fridge for up to four days in an airtight container. The flavors actually get better after a day, since the potatoes soak up more of that spicy, creamy sauce.

I usually serve leftovers cold, straight from the fridge, since the texture holds up better that way. If you want it warm again, a quick thirty seconds in the microwave does the trick. Just stir it once halfway through so it heats evenly.

I wouldn't recommend freezing this one. Mayonnaise based salads tend to separate once thawed, and the texture just isn't the same.

Tips And Variations On This Potato Salad

Here's the thing about this recipe, it's pretty forgiving once you get the basics down.

Want more heat? Use the full 3 tablespoons of hot sauce, or add a pinch more chili powder. My family likes it right at the edge of spicy but still kid friendly for Sarah.

If you're short on time, this recipe turns into something close to esquites style street corn if you skip the potatoes entirely and just serve the corn mixture on its own with extra cotija on top.

Have you ever tried turning leftover pasta into a quick side dish? I've done the same thing here, tossing extra sauce with cooked pasta for something close to a mexican street corn pasta salad the next day.

A few more ideas from my kitchen notes:

• Swap the mayo base for a lighter dip version, similar to my mexican street corn dip, if you want to serve it as an appetizer instead
• Try a slow cooker version, along the lines of my crockpot street corn dip, when you're feeding a crowd
• Keep a jar of my homemade street corn seasoning blend on hand for an even faster version next time
• Add diced jalapeño for extra heat if your family likes things spicier than mine does

Frequently Asked Questions

Can I make mexican street corn potato salad ahead of time?

Yes, and honestly it tastes even better the next day. I usually make it the night before a party so the flavors have time to really soak into the potatoes. Just keep it covered in the fridge until you're ready to serve.

What type of potatoes work best for this recipe?

Russet potatoes are my go to since they hold their shape well after boiling. Yukon gold potatoes work too if that's what you have on hand. I'd avoid red potatoes here, since they tend to stay a bit too firm for this particular salad.

Can I serve this potato salad cold or warm?

Both work great, which is one of the reasons I love this recipe so much. We usually eat it warm the night we make it, then finish the leftovers cold straight from the fridge the next day. Either way, the flavor holds up beautifully.

What can I use instead of cotija cheese?

Feta cheese is my usual substitute, since it has a similar crumbly texture and salty bite. Parmesan works in a pinch too, though it won't be quite as tangy. Use whatever you can find at your local store.

Recipes You May Like

• Creamy Mexican Street Corn Soup: if you love this flavor combo, this soup version is just as comforting on a cooler night
• Creamy Potato Salad With Miracle Whip: a classic option if you want to compare it to a more traditional potato salad
• Air Fryer Corn On The Cob With Buttery Garlic Bliss: a quick side that pairs perfectly with the same grilled dinners this salad was made for

Wrapping Up This Street Corn Potato Salad

This mexican street corn potato salad has become one of our go to sides for grilling season. It's creamy, a little spicy, and packed with real corn flavor in every bite. Between the tender potatoes and that tangy cotija, it just works.

If you make this one, let me know how it turns out for your family. And if you're anything like us, save this recipe now because you'll want to make it again before summer's over.