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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Transfer the cooled potatoes to a spacious mixing bowl. If desired, incorporate chopped hard-boiled eggs for additional protein and texture.
- Pour the warm corn mixture over the potatoes, using a gentle folding motion to coat each potato piece thoroughly without breaking them.
- Introduce finely diced red onion, crumbled cotija cheese, and freshly chopped cilantro into the potato salad. Stir carefully to distribute ingredients evenly.
- 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