Mexican Street Corn Potato Salad

If you’re craving a summer salad that bursts with flavor and creamy texture, look no further than the Mexican Street Corn Potato Salad. This delightful dish combines the smoky, tangy tastes of classic Mexican street corn with tender, buttery potatoes for a side that’s both comforting and exciting. Whether you’re hosting a backyard barbecue, bringing a dish to a potluck, or simply want a vibrant salad to brighten up your meals, this recipe is a guaranteed crowd-pleaser. Packed with bold flavors and easy-to-find ingredients, the Mexican Street Corn Potato Salad is your new go-to summer favorite.

Why You’ll Love This Recipe

• Fresh and vibrant: The mix of grilled corn, lime, and fresh herbs creates a bright and refreshing flavor profile.
• Perfect balance: Creamy potatoes paired with zesty dressing offer a satisfying combination of textures.
• Simple to make: With straightforward steps and accessible ingredients, this salad is simple yet impressive.
• Versatile dish: Enjoy it as a side, a picnic staple, or even a light main course.
• Family-friendly: The crowd-pleasing flavors are sure to win over both kids and adults alike.

Ingredients You’ll Need

To create this Mexican Street Corn Potato Salad, you’ll want to gather a list of fresh and simple ingredients that each play a key role. Each element enhances the dish by adding creaminess, crunch, tang, or spice, making every bite a perfect harmony of flavors.

• Fresh corn: Sweet corn kernels are the star, bringing a juicy crunch that anchors the dish.
• Potatoes: Tender, boiled potatoes provide a creamy and hearty base that balances the tangy dressing.
• Cilantro: Adds a bright, herbal freshness that complements the spicy and savory notes.
• Cotija cheese: This crumbly Mexican cheese adds a salty, slightly tangy richness.
• Lime juice: The acidity from fresh lime juice gives the salad a refreshing zing.
• Mayo and sour cream: Combined to create the creamy dressing with a perfectly tangy undertone.
• Chili powder: Adds a subtle heat and smokiness true to Mexican street corn flavors.
• Garlic: Fresh garlic provides depth and a mild pungency.
• Green onions: For a mild onion crunch and color contrast.
• Salt and pepper: Essential for balancing and enhancing all the flavors.

Variations for Mexican Street Corn Potato Salad

The beauty of the Mexican Street Corn Potato Salad is how easy it is to tailor it to your tastes and dietary needs. Whether you want to ramp up the heat or make it dairy-free, there’s a way to customize it without losing its signature flavor.

• Spicy kick: Add diced jalapeños or a dash of hot sauce for extra heat.
• Dairy-free version: Swap sour cream and mayo for avocado or a vegan mayo alternative.
• Smoky twist: Use smoked paprika instead of chili powder to deepen the flavor.
• Extra crunch: Toss in roasted pepitas or chopped radishes for a crunchy texture.
• Protein boost: Mix in black beans or grilled chicken chunks for a heartier dish.

How to Make Mexican Street Corn Potato Salad

Step 1: Prepare the Potatoes

Start by boiling medium-sized potatoes until tender but not falling apart—usually about 15 minutes. Drain and let them cool before cutting into bite-sized pieces. This ensures your salad won’t turn mushy and keeps the perfect creamy texture.

Step 2: Grill the Corn

Grill the corn on the cob until it’s lightly charred for that authentic smoky flavor. Once cooled, cut the kernels off with a sharp knife, making sure to get all the juicy goodness that will enhance the salad’s taste and texture.

Step 3: Mix the Dressing

In a mixing bowl, combine mayonnaise, sour cream, fresh lime juice, chili powder, minced garlic, salt, and pepper. Whisk thoroughly until creamy and well blended. This dressing is what brings all the ingredients together with a zesty flair.

Step 4: Combine Ingredients

In a large bowl, gently fold together potatoes, grilled corn kernels, chopped cilantro, and sliced green onions. Pour the creamy dressing over the mixture, then toss carefully to coat every tender piece with flavor.

Step 5: Add Cheese and Chill

Finally, sprinkle crumbled Cotija cheese over the salad and gently fold it in. Let the salad chill in the fridge for at least 30 minutes before serving to let the flavors meld beautifully.

Pro Tips for Making Mexican Street Corn Potato Salad

• Cool potatoes before mixing: Warm potatoes can cause the dressing to separate, so always let them cool completely.
• Char the corn nicely: The light charring is key to achieving that genuine street corn flavor.
• Fresh lime juice only: Avoid bottled lime juice for a fresher, more vibrant tang.
• Adjust consistency: If the salad seems too dry, add a little more mayo or sour cream for creaminess.
• Serve chilled: This salad tastes best when cooled, allowing flavors to blend perfectly.

How to Serve Mexican Street Corn Potato Salad

Garnishes

A sprinkle of extra Cotija cheese, a few cilantro sprigs, and a dusting of chili powder on top make the salad pop visually and taste-wise, adding an appealing finishing touch before serving.

Side Dishes

This salad pairs wonderfully with grilled meats like chicken, steak, or fish. It’s also great alongside tacos, burgers, or even as part of a vibrant vegetarian spread with beans and avocado.

Creative Ways to Present

Serve in individual mason jars for a picnic or potluck, or layer in a clear glass bowl to showcase the colorful ingredients. You can even stuff it into warm tortillas for a unique twist on traditional Mexican street food.

Make Ahead and Storage

Storing Leftovers

Keep leftover Mexican Street Corn Potato Salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, but it’s best enjoyed fresh and within this time frame to maintain the best texture.

Freezing

This salad is not recommended for freezing due to the creamy dressing, which can separate upon thawing and affect the texture and overall enjoyment.

Reheating

Since this dish is best served chilled or at room temperature, avoid reheating. If necessary, bring it to room temperature for 10-15 minutes before serving to soften the potatoes and enhance flavors.

FAQs

Can I use frozen corn for the Mexican Street Corn Potato Salad?

Yes, while fresh corn is preferred for the best flavor and texture, frozen corn can be a convenient substitute—just thaw and lightly sauté or grill for added flavor.

What type of potatoes work best for this salad?

Yukon Gold or red potatoes are ideal due to their waxy texture, which holds up well when boiled and won’t fall apart in the salad.

Is this salad spicy?

The traditional recipe has a mild heat from chili powder, but you can easily adjust the spice level to your liking by adding more chili, jalapeños, or hot sauce.

Can I make this recipe vegan?

Absolutely! Use vegan mayo and omit the Cotija cheese or replace it with a vegan cheese alternative. Consider adding avocado for extra creaminess.

How long should the salad chill before serving?

Chilling for at least 30 minutes is recommended, but letting it rest for 1-2 hours enhances the melding of flavors perfectly.

Final Thoughts

The Mexican Street Corn Potato Salad is a bright, creamy, and fun twist on traditional potato salad that brings the spirit of Mexican street food right to your table. It’s wonderfully simple to prepare, endlessly adaptable, and sure to become a favorite for all your summer gatherings. Grab your ingredients, fire up the grill, and enjoy the vibrant tastes of this unforgettable salad!

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