This Mexican Street Corn Potato Salad is a delightful twist on a classic dish. Combining tender baby potatoes with grilled corn, creamy dressing, and vibrant flavors, it brings the taste of Mexican street corn to your summer gatherings. It’s a crowd-pleasing side dish that’s creamy, flavorful, and just the right amount of zesty.

Ingredients

2 lbs baby potatoes
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped cilantro
1/2 cup crumbled cotija cheese
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp paprika
Salt and pepper to taste
2 tbsp lime juice
2 tbsp olive oil
4 ears of corn, grilled and kernels removed

Directions

Boil the baby potatoes in salted water until they are tender (about 15 minutes). Once cooked, drain and cut them into bite-sized pieces.
While the potatoes are boiling, grill the corn until slightly charred. Remove the kernels from the cob once cooled.
In a large mixing bowl, whisk together mayonnaise, sour cream, cilantro, cotija cheese, chili powder, garlic powder, paprika, salt, pepper, lime juice, and olive oil until smooth.
Add the boiled potatoes and grilled corn kernels to the bowl with the dressing, and toss until everything is well combined.
Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 35 minutes (including chilling time)

Variations

Add Protein: To make this salad a main dish, add grilled chicken, shrimp, or even bacon for extra flavor and protein.
Spicy Kick: For those who love heat, add diced jalapeños or a few dashes of hot sauce to the dressing for a spicier version.
Vegan Version: Replace the mayonnaise and sour cream with plant-based alternatives and use vegan cotija cheese.
Herb Twist: Experiment with other fresh herbs such as parsley or mint for a different flavor profile.
Cheese Variation: If cotija cheese isn’t available, you can substitute it with feta or parmesan for a similar salty tang.

Storage/Reheating

Storage: Store the potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Reheating: This salad is best served cold, so there’s no need to reheat. Just pull it out of the fridge before serving. If desired, allow it to sit for 10-15 minutes at room temperature to enhance the flavors.

10 FAQs

Can I use regular potatoes instead of baby potatoes? Yes, regular potatoes work well, but be sure to cut them into smaller pieces after boiling.
Can I make this salad ahead of time? Yes, it’s best to make it a few hours or even a day in advance to allow the flavors to develop.
How do I grill the corn? Grill the corn on medium heat for about 10-12 minutes, rotating occasionally until charred and cooked through.
Can I use frozen corn instead of fresh? Yes, frozen corn can be used. Just cook it according to package instructions before adding it to the salad.
What other cheeses can I use? You can use feta or Parmesan as a substitute for cotija cheese.
Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
Can I substitute the sour cream with Greek yogurt? Yes, Greek yogurt can be a great substitute for a lighter option.
How do I prevent the potatoes from becoming mushy? Be sure not to overcook the potatoes. Check them after 10-12 minutes of boiling by piercing with a fork.
Can I use canned corn? While fresh or grilled corn is preferred, canned corn can be used in a pinch. Drain and rinse before adding to the salad.
How spicy is this salad? The salad has a mild spice from the chili powder. If you prefer it spicier, you can add more chili powder or diced jalapeños.

Conclusion

This Mexican Street Corn Potato Salad is the perfect blend of creamy, tangy, and smoky flavors. With its vibrant colors and satisfying texture, it’s a perfect side dish for barbecues, picnics, or any gathering. Easy to make and customizable, it’s sure to be a hit with both kids and adults. Enjoy a taste of Mexican street food with this delicious potato salad!