Zesty Mexican Street Corn Potato Salad Recipe for Summer Joy

Summer barbecues burst with vibrant flavors when you add this mouthwatering Mexican street corn potato salad to the menu.

Creamy potatoes mingle with charred corn kernels in a tantalizing dance of textures and spices.

Zesty lime and smoky chili powder create an irresistible combination that will have everyone asking for seconds.

Fresh cilantro adds a bright, herbal note to this crowd-pleasing dish.

The secret lies in perfectly grilled corn and tender, diced potatoes that soak up every delicious seasoning.

Crumbled cotija cheese provides a salty finish that elevates this salad from ordinary to extraordinary.

You won’t be able to resist going back for another scoop of this ultimate summer side dish.

How to Store Potato Salad for Freshness

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cover tightly to prevent absorption of other food odors.
• Warm individual portions in microwave for 30-45 seconds, stirring halfway through to distribute heat evenly. Add a splash of chicken stock to maintain moisture.
• Gently reheat in a skillet over medium-low heat, stirring frequently to prevent sticking. Add a little extra mayonnaise or stock to refresh the creamy texture.
• Enjoy straight from the refrigerator as a chilled side dish. The flavors often intensify after a day of resting in the fridge.

FAQs

• What is cotija cheese, and can I substitute it?

Cotija is a Mexican cheese with a crumbly, salty texture. If unavailable, you can substitute with feta or queso fresco, which provide similar tangy, crumbly characteristics.

• Is this recipe spicy?

The recipe has a mild heat level from Cholula hot sauce and chili powder. You can adjust the spiciness by reducing or increasing the amount of hot sauce to suit your taste preference.

• Can I make this salad ahead of time?

Yes, you can prepare this potato salad 1-2 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually develop and become more intense as it sits.

Mexican Street Corn Potato Salad: Zesty, Creamy, and Unforgettable

• Transforms traditional potato salad into a zesty, crowd-pleasing dish that stands out at gatherings with its bold Mexican street corn flavors.
• Flexible recipe allows simple adjustments like adding hard-boiled eggs or swapping herbs, making it perfect for different taste preferences and dietary needs.
• Requires minimal cooking skills and comes together rapidly, providing a delicious side dish that feels gourmet but takes little effort to prepare.
• Offers the option to serve warm or chilled, making it adaptable for different meal settings and personal preferences.

Ingredients for a Potato Salad with Mexican Flair

• Potatoes: Starchy base that provides a hearty foundation for the salad.
• Corn Kernels: Sweet and juicy component that adds Mexican street corn flavor.
• Mayonnaise: Creamy binding agent that helps coat the ingredients.

• Cholula Hot Sauce, Chili Powder: Spicy elements that bring bold Mexican-inspired heat.
• Lime Juice, Sugar: Tangy and sweet balance to complement the other flavors.
• Salt, Black Pepper: Essential seasonings that enhance overall taste.

• Cotija Cheese, Red Onion, Cilantro or Parsley: Fresh toppings that add texture, sharpness, and herbal notes to the salad.
• Hard-Boiled Eggs: Optional protein-rich addition for extra richness.

• Chicken Stock: Flavor-enhancing liquid that helps create the corn mixture.

Handy Tools for the Best Potato Salad Ever

• Large pot: For boiling potatoes with salt.
• Colander: To drain boiled potatoes quickly.
• Large saucepan: Perfect for warming corn mixture with spices.
• Large mixing bowl: Essential for combining potatoes and corn mixture.
• Cutting board: Needed for chopping onions, cilantro, and preparing ingredients.
• Sharp knife: For precise ingredient chopping.
• Measuring spoons: To accurately measure salt, sugar, and spices.
• Wooden spoon or spatula: Great for stirring and mixing ingredients gently.

Step-by-Step to Zesty Mexican Street Corn Salad

Step 1: Boil Potato Goodness

Drop potatoes into a pot of boiling water seasoned with salt.

Cook until a fork slides in smoothly, typically around 10 minutes.

Drain and let cool completely.

Step 2: Create Flavor-Packed Corn Sauce

• Mayonnaise
• Chicken stock
• Cholula hot sauce
• Fresh lime juice
• Sugar
• Salt
• Chili powder
• Black pepper

Add corn kernels and warm over medium heat, stirring occasionally until thoroughly heated.

Step 3: Marry Potatoes And Corn Magic

Transfer cooled potatoes to a spacious mixing bowl.

Toss in chopped hard-boiled eggs if desired.

Pour warm corn mixture over potatoes and gently fold until every potato is gloriously coated.

Step 4: Sprinkle In Tasty Extras

• Chopped red onion
• Crumbled cotija cheese
• Freshly chopped cilantro or parsley

Mix thoroughly to distribute ingredients evenly.

Step 5: Serve And Enjoy

Serve the salad warm or chill in the refrigerator for a refreshing twist.

Perfect for summer gatherings or as a zesty side dish.

Potato Salad Tips for Bright Flavors and Creamy Texture

• Precisely salt water and test potato doneness with a fork to ensure perfect texture without overcooking.
• Adjust Cholula hot sauce quantity to match personal spice preference, creating a personalized flavor profile.
• Substitute cotija with feta or queso fresco if unavailable, maintaining the authentic Mexican street corn essence.
• Enjoy the salad warm for intense flavors or chilled for a refreshing side dish that suits different meal settings.
• Incorporate hard-boiled eggs for added nutrition and creamy texture, transforming the dish into a more substantial meal.

Twists on the Classic Street Corn Potato Salad

• Vegan Fiesta Corn Salad: Replace mayonnaise with vegan cashew cream, use vegetable stock instead of chicken stock, swap cotija cheese with nutritional yeast for a cheesy flavor.
• Spicy Southwest Potato Salad: Increase Cholula hot sauce, add diced jalapeños, incorporate black beans, use smoked paprika for extra heat and depth.
• Roasted Vegetable Mexican Salad: Grill corn and potatoes instead of boiling, add roasted bell peppers and zucchini, use grilled red onions for smoky flavor.
• Gluten-Free Protein Power Bowl: Substitute chicken stock with gluten-free vegetable broth, add quinoa or grilled chicken for protein boost, keep all original spices and herbs intact.

Ways to Serve Mexican Street Corn Potato Salad

• Fiesta Flavor Enhancers
• Grilled Protein Pairing: Top with grilled chicken, shrimp, or steak for a hearty main course that adds extra protein and delicious texture.
• Picnic Perfect Companion: Pack this salad for summer gatherings, barbecues, or potlucks where people crave bold, zesty side dishes with Mexican-inspired flavors.
• Spice Level Customization: Sprinkle extra chili powder or add sliced jalapeños for heat lovers who want an extra kick of spiciness in each bite.
• Crispy Crunch Topper: Sprinkle toasted pepitas or crushed tortilla chips on top just before serving to introduce a delightful crunch and authentic street corn style.

Mexican Street Corn Potato Salad Recipe

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4.9 from 36 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Zesty Mexican street corn potato salad blends creamy potatoes with grilled corn and tangy cotija cheese. Spicy cilantro-lime dressing and smoky chili powder elevate this summer side dish for summer gatherings with friends.

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Ingredients

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Main Ingredients:

• 6 large ears of corn, kernels removed
• 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
• 6 hard-boiled eggs, chopped small (optional)

Dairy and Cheese:

• 1 cup mayonnaise
• 1/4 cup cotija cheese, crumbled

Seasonings and Flavor Enhancers:

• 2 teaspoons kosher salt (for boiling potatoes)
• 1 teaspoon kosher salt (adjust to taste)
• 1–3 tablespoons Cholula hot sauce
• 2–3 tablespoons fresh lime juice (about 1 large lime)
• 1/4 cup chicken or vegetable stock
• 1 teaspoon sugar (adjust according to taste)
• 1/4 teaspoon ground red chili powder
• 1 teaspoon freshly ground black pepper
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro or parsley, chopped small

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Instructions

1. Submerge diced potatoes in a salted boiling water bath for approximately 10 minutes, ensuring they reach a tender consistency when pierced with a fork. Carefully drain and allow to cool completely at room temperature.
2. Create a vibrant sauce by whisking together mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper in a large saucepan. Introduce corn kernels and gently warm over medium heat, stirring periodically until thoroughly heated.
3. Transfer cooled potatoes into a spacious mixing vessel. If desired, incorporate chopped hard-boiled eggs for additional protein and texture. Cascade the warm corn mixture over potatoes, delicately folding to ensure uniform coating.
4. Enhance the salad’s complexity by introducing finely diced red onion, crumbled cotija cheese, and freshly chopped cilantro or parsley. Gently integrate these elements to distribute flavors evenly.
5. Present the salad either warm for immediate enjoyment or refrigerate for a minimum of 30 minutes to allow flavors to meld and develop a refreshing temperature. Garnish with extra cilantro or a sprinkle of chili powder before serving.

Notes

• Select waxy potatoes like Yukon Gold for the best texture and ability to hold their shape during boiling.
• Use fresh corn kernels for maximum flavor, but frozen corn works perfectly fine as a convenient alternative.
• Adjust hot sauce amount to control spice level, ensuring the dish suits different heat preferences.
• Crumble cotija cheese just before serving to maintain its crumbly texture and prevent clumping.
• If avoiding dairy, substitute cotija with nutritional yeast or vegan cheese for a similar tangy flavor profile.
• Prepare salad ahead of time and let flavors meld in the refrigerator for enhanced taste complexity.
• Consider roasting corn kernels briefly for added smoky depth before mixing into the potato salad.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 2 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 80 mg