Mexican Street Corn Potato Salad

The aroma of grilled corn mingling with zesty lime and creamy goodness transports you to the vibrant streets of Mexico. This Mexican Street Corn Potato Salad combines tender, tri-colored potatoes with sweet corn and a rich, flavorful dressing. It takes about 45 minutes to prepare and makes a delightful, unique side dish perfect for barbecues or gatherings.

This recipe is ideal for those seeking an exciting twist on traditional potato salad. Perfect for summer picnics or potlucks, it can be made ahead of time and tastes even better after sitting in the fridge for a day.

Why You’ll Love This Recipe

• It combines the creaminess of potatoes with the crunch of fresh, charred corn.
• The flavorful dressing packs a punch with smoky spices and fresh herbs.
• Vibrant colors from the tri-colored potatoes add visual appeal to your table.
• It’s a make-ahead dish that develops deeper flavors when chilled.

What You’ll Need

Gather the following ingredients to create this delicious salad.

For the Salad

• 1-1/2 pounds tri-colored potatoes, cut in half
• 4 each sweet corn on the cob

For the Dressing

• 1-1/4 cup Mexican crema
• ¾ cup mayonnaise
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon ground chipotle pepper
• 1-1/2 tablespoon garlic, chopped
• 3 tablespoons Mexican hot sauce
• ¼ cup freshly squeezed lime juice
• 2 tablespoons cilantro, chopped
• 10 ounces cojita cheese, crumbled
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Use sour cream as a substitute for Mexican crema.

Substitutions & Swaps

• Use any waxy potato instead of tri-colored.
• Swap cilantro for parsley if preferred.
• Greek yogurt can replace mayonnaise for a lighter option.
• Frozen corn can substitute fresh corn on the cob.

How to Make It

Let’s prepare this captivating dish step by step!

Boil

In a large pot over medium-high heat, combine the potatoes and the cold water. Allow the water to come to a boil and reduce to a simmer. Cook the potatoes until fork-tender (about 25-30 minutes), remove from the heat, drain, and allow to cool.

Grill

Shuck the corn and grill over high heat until the kernels are slightly charred. Remove from the heat and allow to cool. Once cool, cut the corn from the cobs and set aside while you make the sauce for the potato salad.

Mix

Combine the crema, mayonnaise, smoked paprika, cumin, chipotle chili powder, garlic, hot sauce, lime juice, cilantro, and cojita cheese. Stir until mixed thoroughly. Toss the cooled and cooked potatoes along with the charred corn in the sauce. Adjust the seasoning with salt and pepper.

The potato salad is now ready to eat but will taste even better if allowed to sit overnight in the refrigerator.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, potatoes can become mushy when thawed.
Reheat: Enjoy cold; do not heat.

Tips for Best Results

• Ensure the potatoes are evenly cut for consistent cooking.
• Grill the corn just until charred for best texture and flavor.
• Allow the salad to chill for at least one hour for optimal flavor integration.
• Garnish with extra cilantro and cojita cheese before serving for added visual appeal.

Serving Suggestions

• Pair with grilled meats for a delightful barbecue feast.
• Serve alongside spicy dishes to balance the heat.
• Perfect for outdoor picnics, adding a refreshing touch to your spread.