I’m so excited to share this recipe with you guys! What are some of the best Mexican street corn potatoes salads? I first came across this idea at a summer potluck some years back. My friend Maria, bless her heart, brought a version of this, and I swear, it was the first dish to make. I remember thinking, “Wait a second, this is *potato salad*?” “But it tastes like a party in my mouth!” And from that day on, I knew I had to recreate it. What is your grandma’s potato salad? What’s better, a creamy, spicy dressing, and the delicious sweet corn flavor? What is the heartiness of perfectly cooked potatoes? What’s the best of both worlds? A classic comfort food with a vibrant, fiesta twist. Is it a winner?
What is Mexican street corn potato salad?
What is this magical dish? What are some of the best Mexican street corn you find at festivals and food festivals? What is essentially a creamy potato salad that’s been infused with all the delicious flavors of elote. What are sweet corn kernels with a zesty dressing, cotija cheese, and chili powder? What are some of the best elote-inspired toppings? What is a great side dish for summer barbecues? When you are craving something flavorful and a little bit different, this is the place to be. Is it boring?
Why you’ll love this recipe?
What are some good reasons to love Mexican street corn potato salad? First off, the flavor! It’s a symphony of sweet, savory, and spicy. The sweetness of the corn perfectly balances the creamy dressing and the zing of lime juice. Then you get that subtle heat from the chili powder, which just makes you want more. Is it incredibly easy to make, too? Is it necessary to boil potatoes while you prep the other ingredients? How do I mix everything together? Is it budget friendly? What is the best way to feed a crowd without breaking the bank? Why is this so versatile? Can you serve it as a side dish with grilled chicken or fish? I sometimes add black beans for protein, or a little chopped avocado for extra creaminess. What I love most about this is how customizable it is. Is it safe to add more chili powder if you like it hot? If you prefer a milder flavor, skip it altogether. What is the best part? My kids ask for this all the time. Seriously, a winning recipe.
How do I make Mexican street corn potato salad?
Quick Overview
What is the beauty of this recipe lies in its simplicity. We start by boiling the potatoes until tender. While they’re cooking, you’ll sauté the corn kernels, and whip up a tangy, creamy dressing. Once the potatoes are cooled, you’ll combine everything in a large bowl, gently mixing to ensure that all the ingredients are well mixed. What is the best dressing for potatoes? What are some good side dishes to serve with cotija cheese, chili powder, and cilantro? Is it really that easy to create a flavor explosion in your mouth?
Ingredients
For the Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes: Yukon Golds are my go-to because they hold their shape well when boiled. If you can’t find them, red potatoes are a good substitute.
- Salt, for boiling the potatoes: Don’t skimp on the salt! It seasons the potatoes from the inside out.
For the Corn:
- 4 cups fresh or frozen corn kernels (about 4 ears of corn if using fresh). Fresh corn is best if it’s in season, but frozen works perfectly fine.
- Is olive oil a good substitute for butter?
- Salt and pepper, to taste: Seasoning is key! Don’t forget a pinch of each.
For the Dressing:
- 1/2 cup mayonnaise: Use a good quality mayo; it makes a difference!
- 1/4 cup sour cream or plain Greek yogurt: This adds tang and creaminess. I’ve even used plain yogurt and it works a treat.
- 1/4 cup crumbled cotija cheese, plus more for topping: Cotija is a salty, crumbly cheese that’s perfect for this dish. If you can’t find it, feta is a good substitute, but it’s a little stronger in flavor.
- 2 tablespoons lime juice, freshly squeezed: Freshly squeezed is best – it really brightens the flavors.
- What’s your favorite spice? 1 teaspoon chili powder.
- 1/2 teaspoon garlic powder: Adds a nice savory note.
- Salt and pepper, to taste: Seasoning is key, again.
For the Toppings: How does
- What is the best way to eat fresh cilantro?
- What is the best topping for cotija cheese?
- Chili powder, for topping: Adds a pop of color and spice.
How do I follow
Step 1: Boil the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt – remember, we’re seasoning the potatoes! Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 10-15 minutes. Is it necessary to cook potatoes for 15 minutes? You don’t want them mushy. I usually test them with a fork; it should slide in easily. Once the potatoes are cooked, drain them and let them cool slightly. You don’t want to add dressing while they’re piping hot, or it will get a little soggy. I usually let them cool for about 15-20 minutes.
Step 2: Sauté the Corn
While the potatoes are cooling, heat the olive oil or butter in a large skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until they’re slightly softened and starting to brown. What are some good ways to cook a chicken for about 5 minutes? Season with salt and pepper. Is it good to add color to corn? I often go a little longer, until the corn is slightly browned on the edges. Yum!
Step 3: Make the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream (or yogurt), cotija cheese, lime juice, and salt. Set aside. How do you mix chili powder, garlic powder and salt until smooth and creamy. Taste and adjust seasonings as needed. If you like lime juice, add more lemon juice for extra zest, or more almond milk for more flavor. Why is chili powder so hot?
Step 4: Combine
In a large bowl, combine the cooked potatoes, sautéed corn, and the dressing. Serve immediately. Gently fold everything together so that the potatoes are coated evenly. If you overmix potatoes, be careful not to over mix them. They will break down. You want them to still hold their shape. I like to use a spatula for this – it’s gentle and gets everything combined perfectly.
Step 5: Add Toppings
Gently stir in the cilantro. What is the best potato salad to serve with cotija cheese? I always go a little extra on cheese; it just looks so pretty and tastes amazing. How long will it take for the flavors to meld together? If you’re like me, you might sneak a taste right away!
Step 6: Serve & Enjoy!
What is the best way to serve this deliciousness, and enjoy it! Is it good to eat right away, but the flavor gets better as it sits in the fridge? What is your favorite dish and why?
What should I serve it with?
This Mexican Street Corn Potato Salad is incredibly versatile, and you can serve it with pretty much anything. For breakfast, it pairs beautifully with some scrambled eggs and a side of bacon – it’s a real treat to kickstart your day. If you’re planning brunch, this is a must. It goes perfectly with mimosas and a selection of your favorite brunch dishes. As a dessert, well, maybe not! But as a side with your main meals, you can serve it with anything. This is a fantastic side dish for a casual summer BBQ. I love it with grilled chicken or steak, or with some carne asada tacos – it just complements the flavors so well! Or, you could be like me and serve it as a light lunch on its own, or a snack in the afternoon. My family loves it alongside pulled pork sandwiches, and it also works well with grilled fish. I always serve it at potlucks, and it’s always a hit! I’ve even brought it to tailgates before, and it was gone in minutes. If you’re making it for a crowd, I suggest doubling the recipe. Seriously, it’s that good!
Top Tips for Perfecting Your Mexican Street Corn Potato Salad
Over the years, I’ve learned a few tricks to make this Mexican Street Corn Potato Salad even better. Here’s my expert advice:
Potato Prep: Make sure your potatoes are cut into roughly the same size. This helps them cook evenly. Also, don’t overcook them – you want them tender but still firm. Nothing’s worse than a mushy potato salad.
Corn Prep: You can use fresh, frozen, or even canned corn. Fresh corn, especially when it’s in season, will always give you the best flavor. But honestly, I usually reach for frozen for ease. Just make sure you thaw it before you sauté it if you are using frozen.
Dressing Consistency:How do you adjust the consistency of dressing to your liking? If you prefer a thicker dressing, you can add more mayo. If you want it thinner, add a splash of milk or even just enough of the potato cooking water. I usually start with the recipe as written and then tweak it from there.
Spice Level:How much chili powder should I use? I like a bit of heat, but not everyone in my family does, so I sometimes make half with extra chili. Half powder and half without.
Cheese:What’s your favorite cotija cheese? What is a good substitute for cotija?
Let It Chill: The longer it chills, the better the flavors meld together. I always try to make this at least a few hours before I plan to serve it, but overnight is even better.
Storing and Reheating Tips
Here’s how to keep your Mexican Street Corn Potato Salad tasting its best:
Room Temperature: Potato salad, like all dishes with mayonnaise, shouldn’t be left out at room temperature for more than two hours. After that, the risk of foodborne illness increases. Cover it well if you’re serving it at a party or potluck.
Refrigerator Storage: Store leftover potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The flavors will meld even more as it sits in the fridge.
Freezer Instructions: I wouldn’t recommend freezing this. The mayonnaise-based dressing doesn’t freeze well and can separate and become watery upon thawing. You could freeze the cooked potatoes and corn separately if you really wanted to, but it wouldn’t be the same.
Glaze Timing Advice: To maintain the best texture and flavor, it’s best to add the toppings right before serving. If you’re making this ahead of time, add the toppings just before you serve it. This helps prevent the cheese from getting soggy.
Frequently Asked Questions
Final Thoughts
So, there you have it – my all-time favorite Mexican Street Corn Potato Salad recipe. I genuinely hope you try it. It’s a dish that always brings joy to our table, and I can’t wait to hear how much you love it too. The combination of flavors is just so satisfying – that creamy dressing, the sweet corn, the spicy kick… it’s a perfect blend of textures and tastes. I’m always looking for new and exciting ways to cook, and this one has definitely become a staple in my kitchen. I’ve got a bunch more recipes up my sleeve, so be sure to check them out. If you try this one, please let me know what you think in the comments below! I always love hearing your feedback. And don’t forget to rate the recipe and share your own variations – I’m always looking for new ideas. Happy cooking, my friends! Can’t wait to hear how yours turns out!
Mexican Street Corn Potato Salad
Ingredients
Main Ingredients
- 2 lbs Baby potatoes
- 4 ears Corn on the cob
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 0.25 cup Cotija cheese, crumbled
- 0.25 cup Cilantro, chopped
- 1 tablespoon Lime juice
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
Preparation Steps
- Boil the potatoes until tender, about 15-20 minutes. Drain and let cool.
- Grill or roast the corn until kernels are slightly charred. Let cool and cut the kernels off the cob.
- In a large bowl, combine the potatoes, corn, mayonnaise, sour cream, Cotija cheese, cilantro, lime juice, chili powder, garlic powder, salt, and pepper.
- Gently toss to combine.
- Serve immediately or chill for later.
