Loaded Mexican Street Corn Potato Salad
Creamy, smoky, tangy, and packed with bold flavor, this Loaded Mexican Street Corn Potato Salad is THE side dish everyone wants more of. It combines tender potatoes with all the irresistible flavors of Elote: sweet summer corn, creamy dressing, chili powder, lime, cotija cheese, and fresh cilantro, into one seriously addictive bowl.
Whether you are headed to a backyard BBQ, taco night, potluck, or summer picnic, this potato salad brings a fun twist to a classic favorite. It's hearty enough to stand on its own and flavorful enough to steal the show from the main dish.
If you love this recipe, try Street Corn Smash Tacos, vegan Mexican street corn dip, crockpot Mexican street corn dip, or Mexican Street Corn Chicken Salad!
Why You Will Love This Mexican Street Corn Potato Salad
Why You Will Love This Mexican Street Corn Potato Salad
This side dish is loaded with bold street corn flavor. It is creamy with just the right amount of tang and is perfect for cookouts, parties, and potlucks, all summer long. You can serve it warm or chilled and it's easy to make ahead.
Use grilled corn for even more smoky flavor.cLet the salad chill for 30 minutes before serving so the flavors meld together. Want extra heat? Add Tajin, cayenne, salsa, or hot sauce. Red potatoes and Yukon Gold potatoes both work great here.
Creamy, smoky, fresh, and loaded with texture, this side dish is guaranteed to become a repeat recipe all summer long.
Loaded Mexican Street Corn Potato Salad
This Loaded Mexican Street Corn Potato Salad is creamy, smoky, tangy, and packed with bold street corn flavor in every bite. Crispy roasted potatoes are tossed with charred corn, a creamy lime chili dressing, cotija cheese, and fresh cilantro for the ultimate side dish. It’s the perfect mix of classic potato salad and Mexican street corn, making it perfect for cookouts, BBQs, summer parties, or taco night!
Ingredients
- 2 lbs baby potatoes (halved)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of 1 lime
- 4 cups corn (fresh, frozen, or canned drained)
- 1 cup cotija cheese
- ¼ cup cilantro (chopped)
- Hot sauce or Tajín for topping
Instructions
Bring a large pot of water to boil and boil the potatoes until they are just fork tender, about 12-15 minutes. (You do not want the potatoes to break or be mushy when poked.)
Drain and let cool for 10-15 minutes.
While the potatoes cook, char the corn in a skillet over medium to high heat for 5-7 minutes. Let cool.
In a medium bowl whisk together the salt, pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream and lime juice. Stir until completely mixed together. Set aside.
To a large bowl add the cooled potatoes, corn, cotija cheese, cilantro and the dressing. Toss around until coated.
Top with extra cotija, cilantro and Tajín before serving.
Notes
Let the potatoes cool slightly before mixing so the dressing stays creamy and doesn’t get oily.
Charring the corn adds the best smoky street corn flavor, so don’t skip that step.
Fresh lime juice makes a huge difference in flavor compared to bottled juice.
Add diced jalapeños for extra heat and crunch.
This potato salad tastes even better after chilling in the fridge for at least 30 minutes before serving.
Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 649Total Fat: 35gSaturated Fat: 12gUnsaturated Fat: 23gCholesterol: 62mgSodium: 1131mgCarbohydrates: 72gFiber: 8gSugar: 10gProtein: 19g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.
