Zesty Mexican Street Corn Potato Salad Recipe for Fun Gatherings

Mexican street corn potato salad reinvents ordinary side dishes into a vibrant culinary adventure that celebrates bold flavors and textural contrasts.

Creamy potatoes dance with the smoky essence of grilled corn, creating a harmonious blend that awakens taste buds.

street corn signature spices and zesty elements infuse this classic recipe with unexpected excitement and depth.

Tangy lime and rich mayonnaise weave through tender potato chunks, delivering a playful twist on traditional salad preparations.

Fresh herbs and crumbled cotija cheese elevate the dish with bright, authentic Mexican-inspired notes that feel both familiar and innovative.

Each forkful promises a delightful journey through layers of complex, mouthwatering sensations that challenge standard potato salad expectations.

You’ll want to serve this at every summer gathering as a conversation-starting, crowd-pleasing sensation.

What Makes Mexican Street Corn Potato Salad a Winner

• Spice Up Your Comfort Food: This Mexican street corn potato salad transforms classic potato salad into a vibrant, zesty dish that explodes with bold southwestern flavors and unexpected textures.
• Quick and Easy Summer Delight: Perfect for busy cooks, this recipe comes together in under 30 minutes, offering a hassle-free side dish that's packed with tangy lime, creamy mayo, and rich cheese.
• Versatile Crowd-Pleaser: Equally spectacular served warm or chilled, this potato salad works beautifully at backyard barbecues, potlucks, picnics, and summer gatherings, guaranteed to impress guests with its unique twist on traditional recipes.
• Nutrient-Rich Flavor Bomb: Loaded with protein from eggs and cotija cheese, fresh herbs like cilantro, and vegetables, this dish delivers a nutritious punch while satisfying your craving for something creamy and spicy.

Mexican Street Corn Potato Salad Grocery Checklist

Main Ingredients:

Potatoes: Starchy base for the salad, choose firm and waxy potatoes for best texture.

Corn: Sweet and juicy component that adds classic Mexican street corn flavor, fresh or frozen corn works well.

Mayonnaise: Creamy base that binds the salad together, use full-fat version for richer taste.

Flavor Enhancers:

Chicken Stock: Adds depth and moisture to the salad dressing, low-sodium stock recommended.

Hot Sauce: Provides spicy kick and traditional Mexican heat, adjust to personal spice preference.

Lime Juice: Bright, tangy element that balances the richness, freshly squeezed preferred.

Chili Powder: Authentic Mexican seasoning that brings warmth and complexity.

Salt and Pepper: Essential for seasoning and balancing overall flavor profile.

Garnish and Texture Ingredients:

Eggs: Optional protein boost that adds richness and texture.

Red Onion: Sharp and crunchy element that provides bite and freshness.

Cotija Cheese: Traditional Mexican cheese with salty, crumbly texture.

Cilantro: Fresh herb that adds brightness and authentic Mexican garnish.

Sugar: Subtle sweetener to balance acidity and enhance overall taste.

Method for Mexican Street Corn Potato Salad

Step 1: Prepare Potatoes

Wash potatoes and place them in a large pot. Cover completely with water. Add of kosher salt. Bring to a boil over high heat. Cook until potatoes are barely fork-tender, around 10 minutes. Drain and allow to cool completely.

Step 2: Create Flavor Base

• Mayonnaise
• Chicken stock
• Hot sauce
• Lime juice
• Sugar
• Salt
• Chili powder
• Black pepper

Add corn to the saucepan. Set heat to medium. Warm mixture, stirring occasionally until corn is heated through.

Step 3: Combine Salad Ingredients

In a large mixing bowl, add cooled potatoes. Optional: mix in chopped eggs. Pour warm corn mixture over potatoes. Gently stir to coat evenly.

Step 4: Add Final Touches

• Red onion
• Cotija cheese
• Fresh cilantro

Stir gently to distribute ingredients.

Step 5: Serve and Enjoy

Serve warm immediately or refrigerate to chill. The salad can be enjoyed at room temperature or cold. Perfect for summer gatherings or as a side dish.

Handy Advice for Mexican Street Corn Potato Salad

• Select Waxy Potatoes: Choose red or Yukon gold potatoes that hold their shape well and prevent mushy texture during boiling.
• Control Potato Cooking: Watch potatoes closely while boiling to ensure they're barely fork-tender, avoiding overcooking which leads to falling apart.
• Balance Spice Levels: Adjust hot sauce quantity based on personal heat preference, tasting and adding gradually for perfect flavor intensity.
• Enhance Cheese Impact: Crumble cotija cheese freshly just before mixing to maintain its distinct texture and maximize flavor distribution.
• Maximize Herb Freshness: Chop cilantro right before adding to preserve vibrant color and maintain maximum aromatic qualities in the potato salad.

Storing and Heating Mexican Street Corn Potato Salad Again

• Refrigeration: Store leftovers in an airtight container within 2 hours of cooking. Place the potato salad in the fridge, keeping it fresh for up to 3-4 days. Cover tightly to prevent moisture loss and absorbing other food odors.
• Reheating: Gently warm the salad in the microwave using 30-second intervals, stirring between each interval to distribute heat evenly. Alternatively, let the salad sit at room temperature for 15-20 minutes to take off the chill before serving.
• Quality Tip: The cotija cheese and cilantro might lose some texture when refrigerated. Consider adding fresh cheese and chopped cilantro just before serving to maintain the salad's vibrant flavors and crisp ingredients.

Tasty Matches for Mexican Street Corn Potato Salad

• Pair with Crisp Mexican Lager: Grab a light, refreshing beer like Corona or Modelo Especial to complement the tangy, spicy flavors of the potato salad. The cold beer cuts through the richness of the mayonnaise and balances the chili powder's heat.
• Match with Zesty Margarita: Whip up a classic margarita with fresh lime juice, tequila, and a touch of salt rim. The citrusy cocktail echoes the lime in the recipe and provides a bright, refreshing contrast to the creamy potato salad.
• Serve alongside Grilled Proteins: Accompany the salad with grilled chicken, skirt steak, or shrimp to create a complete meal. The smoky char of the protein will enhance the corn and chili flavors in the dish.
• Complement with Avocado Salsa: Add a fresh avocado salsa on the side to bring extra creaminess and brightness that matches the Mexican street corn theme. The cool, smooth salsa will contrast beautifully with the warm, spicy potato salad.

New Takes on Mexican Street Corn Potato Salad

• Spicy Southwest Potato Fusion: Replace chicken stock with jalapeño-infused broth for extra heat, add diced bell peppers for crunch, and sprinkle extra chili powder for a bolder flavor profile.
• Veggie-Loaded Mexican Street Salad: Mix in roasted zucchini, black beans, and diced avocado for a more nutritious version. Swap cotija cheese with queso fresco for a lighter taste.
• Grilled Corn Potato Medley: Char fresh corn kernels on a grill before adding to the salad, incorporate grilled red onions, and drizzle with smoky chipotle mayo for an intense barbecue-style experience.
• Mediterranean-Inspired Potato Blend: Substitute cilantro with fresh mint, use feta cheese instead of cotija, and add kalamata olives for a Mediterranean twist while keeping the Mexican street corn essence.

Mexican Street Corn Potato Salad Recipe

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4.7 from 13 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Mexican Street Corn Potato Salad brings zesty Tex-Mex flavors to classic potato salad with grilled corn, tangy cotija cheese, and smoky chili powder. Creamy potatoes mingle with bright herbs and spicy seasonings, creating a crowd-pleasing side dish perfect for summer gatherings.

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Ingredients

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Main Ingredients:

• 2 lbs russet potatoes, peeled and chopped into ½-inch pieces
• 6 large ears of corn, kernels removed
• 6 hard-boiled eggs, chopped small (optional)

Dairy and Cheese:

• 1 cup mayonnaise
• ¼ cup cotija cheese, crumbled

Seasonings and Liquids:

• 2 teaspoons kosher salt (for boiling potatoes)
• ¼ cup chicken or vegetable stock
• 1–3 tablespoons Cholula hot sauce
• 2–3 tablespoons fresh lime juice (about 1 large lime)
• 1 teaspoon kosher salt (adjust to taste)
• 1 teaspoon sugar (adjust according to taste)
• ¼ teaspoon ground red chili powder
• 1 teaspoon freshly ground black pepper
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh cilantro or parsley, chopped small

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Instructions

1. Fill a large pot with water and submerge whole potatoes, ensuring they are completely covered. Sprinkle of kosher salt into the water and heat to a rolling boil over high temperature.
2. Cook potatoes until they can be pierced easily with a fork but remain slightly firm, approximately 10 to 12 minutes. Carefully drain the potatoes and allow them to cool to room temperature.
3. Prepare the flavor base by whisking together mayonnaise, chicken stock, hot sauce, freshly squeezed lime juice, granulated sugar, additional salt, chili powder, and ground black pepper in a large saucepan until smooth and well integrated.
4. Add corn kernels to the seasoned liquid mixture, then set the saucepan to medium heat. Gently warm the ingredients, stirring periodically to prevent sticking and ensure even heat distribution.
5. Transfer the cooled potatoes to a spacious mixing bowl. If desired, incorporate chopped hard-boiled eggs for additional protein and texture.
6. Pour the warm corn mixture over the potatoes, using a gentle folding motion to coat each potato piece thoroughly without breaking them.
7. Introduce finely diced red onion, crumbled cotija cheese, and freshly chopped cilantro into the potato salad. Stir carefully to distribute ingredients evenly.
8. Serve immediately while warm or refrigerate for 1 to 2 hours to allow flavors to meld and enjoy chilled. Garnish with extra cilantro or a sprinkle of chili powder if desired.

Notes

• Boil potatoes just until fork-tender to maintain their perfect texture and prevent turning mushy during mixing.
• Use freshly squeezed lime juice for a bright, tangy flavor that elevates the entire salad’s taste profile.
• Warm corn mixture helps blend flavors and creates a more integrated dressing for the potato salad.
• Gently fold ingredients to keep potato chunks intact and prevent breaking them during mixing.
• Cotija cheese adds a salty, crumbly dimension that authentically transforms this into a Mexican street corn-inspired dish.
• Can be served warm immediately or chilled for a refreshing make-ahead side dish perfect for summer gatherings.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 380 cal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 26 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 11 g
• Cholesterol: 170 mg