Mexican Street Corn Potato Salad

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This vibrant twist on a classic potato salad brings the bold flavors of Mexican street corn—creamy, tangy, smoky, and just a little bit spicy—into a single irresistible bowl. Imagine the richness of tender red potatoes blending with sweet corn kernels, all tossed in a zesty, mayo-lime dressing with a sprinkle of chili powder and a flurry of fresh cilantro. It’s the kind of dish that demands a second helping, perfect for warm-weather cookouts, potlucks, or weeknight dinners that need a pop of flavor.

What makes this salad stand out is the delightful contrast of textures and layers of flavor. The corn brings sweetness and crunch, while the potatoes provide a soft, hearty base. Crumbled cotija cheese adds a salty bite, and the dressing—spiked with lime juice, garlic, and a pinch of smoked paprika—ties everything together beautifully. It’s comfort food with a fiesta spirit, and once you try it, you’ll want to serve it all summer long.

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Ingredients for this Mexican Street Corn Potato Salad

• 2 pounds baby red potatoes, halved or quartered
• 2 cups cooked corn kernels (fresh, canned, or frozen)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• Juice of 1 lime
• 1 teaspoon chili powder (plus more for garnish)
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1/3 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro

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Step 1: Cook the Potatoes

Place the halved or quartered baby red potatoes in a large pot of salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 12–15 minutes. Drain well and let them cool slightly.

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Step 2: Prepare the Corn

If using fresh corn, grill or sauté the kernels until slightly charred for a smoky flavor. If using canned or frozen corn, simply drain and pat dry. Let it cool to room temperature.

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Step 3: Mix the Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and minced garlic. Season with salt and pepper to taste.

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Step 4: Combine the Salad

In a large mixing bowl, gently toss the cooled potatoes and corn with the dressing until everything is well coated. Fold in the crumbled cotija cheese and chopped cilantro, reserving a little of each for garnish.

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Step 5: Chill and Serve

Refrigerate the salad for at least 30 minutes to let the flavors meld. Before serving, sprinkle with extra cotija cheese, a dash of chili powder, and a bit more cilantro for a colorful finish.

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Storage Instructions

To keep your Mexican Street Corn Potato Salad fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to 4 days. For the best texture, avoid freezing, as the potatoes and creamy dressing don’t thaw well. Stir gently before serving again to redistribute the dressing.

If preparing ahead for a gathering, you can make the salad a day in advance and garnish just before serving to keep the colors vibrant and the texture crisp.

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Estimated Nutrition

Per 1 cup serving (approximate values):

• Calories: 290
• Fat: 17g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 360mg
• Carbohydrates: 30g
• Fiber: 3g
• Sugars: 3g
• Protein: 6g

These values can vary slightly based on ingredient brands and portion sizes.

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Frequently Asked Questions

What kind of potatoes work best for this recipe?

Baby red potatoes are ideal due to their creamy texture and ability to hold their shape, but Yukon Golds are a good substitute.

Can I use canned corn?

Yes, just make sure to drain and pat it dry before adding it to the salad.

What can I use instead of cotija cheese?

Feta cheese is a great alternative—it has a similar crumbly texture and tangy flavor.

How spicy is this dish?

It has mild heat from the chili powder and paprika. Add jalapeños or hot sauce if you like it spicier.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free. Always double-check store-bought items to be sure.

Can I make it vegan?

Absolutely! Use vegan mayo and sour cream, and skip or replace the cotija cheese with a dairy-free alternative.

Should I serve this warm or cold?

It’s best served cold or at room temperature after chilling. That allows the flavors to fully develop.

Can I add protein to make it a full meal?

Yes! Grilled chicken, shrimp, or black beans make excellent add-ins for a more filling dish.

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