Mexican Street Corn Potato Salad

Are you looking for a refreshing yet hearty salad that brings a unique twist to your table? Look no further than this delicious Mexican Street Corn Potato Salad. Combining the classic appeal of potato salad with the vibrant flavors of Mexican street corn, this dish is sure to be a hit at any gathering. In this article, we will guide you through the steps to create this flavorful salad, including tips to ensure it turns out perfectly every time.

What Is Mexican Street Corn?

Mexican street corn, also known as ‘Elote’, is a popular street food in Mexico that features grilled corn slathered in a mixture of mayonnaise, cotija cheese, spices, and lime. It’s known for its tantalizing combination of sweet, savory, and tangy flavors, which we’ll be incorporating into our potato salad.

Ingredients You’ll Need

To make this Mexican Street Corn Potato Salad, you’ll need the following ingredients:

  • Potatoes: 2 pounds of small red or yellow potatoes, which hold their shape well after cooking.
  • Corn: 4 ears of fresh corn or 2 cups of frozen corn, thawed.
  • Mayonnaise: 1/2 cup to add creaminess.
  • Sour Cream: 1/4 cup for extra tang.
  • Cotija Cheese: 1/2 cup crumbled, for authentic Mexican flavor.
  • Lime: Juice of 1 lime, for zest.
  • Garlic: 1 minced clove.
  • Cilantro: 1/4 cup chopped, plus extra for garnish.
  • Chili Powder: 1 teaspoon, or to taste.
  • Paprika: 1 teaspoon for a hint of smokiness.
  • Salt and Pepper: To taste.


1. Cook the Potatoes

Start by boiling the potatoes. Place them in a large pot of salted water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender but still firm, about 10-15 minutes depending on their size. Drain and let them cool slightly before cutting into bite-sized pieces.

2. Prepare the Corn

If using fresh corn, grill the ears on a hot grill or grill pan, turning occasionally until charred on all sides. This usually takes about 10 minutes. Let it cool, then slice the kernels off the cob. For frozen corn, lightly sauté in a pan until they start to char slightly.

3. Mix the Dressing

In a large bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, paprika, salt, and pepper.

4. Combine Ingredients

Add the cooled potatoes and corn to the bowl with the dressing. Toss gently to coat. Crumble in the cotija cheese and add chopped cilantro. Mix until everything is evenly combined.

5. Chill and Serve

Let the salad chill in the refrigerator for at least an hour to allow the flavors to meld. Serve chilled, garnished with additional cilantro and a sprinkle of chili powder if desired.

Tips for the Perfect Mexican Street Corn Potato Salad

  • Choosing Potatoes: Opt for waxy potatoes like Yukon Gold or red potatoes as they hold up better in salads and won’t get mushy.
  • Adding Extras: For a protein boost, consider adding chopped cooked bacon or black beans.
  • Make Ahead: This salad can be made a day in advance and stored in the refrigerator, making your event day easier.

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