Here’s a Mexican Street Corn Potato Salad recipe—a delicious fusion of creamy potato salad with the bold, zesty flavors of Mexican street corn (elote). It’s perfect for BBQs, potlucks, or as a flavorful side dish.
🌽 Mexican Street Corn Potato Salad
Ingredients:
For the salad:
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2 lbs baby red or Yukon gold potatoes, cut into bite-sized pieces
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2 cups corn kernels (fresh, canned, or grilled)
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½ red onion, finely diced
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½ cup chopped fresh cilantro
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½ cup crumbled cotija cheese (or feta as a substitute)
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1 jalapeño, seeded and finely diced (optional)
For the dressing:
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½ cup mayonnaise
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¼ cup sour cream or Mexican crema
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Juice of 1 lime (plus more to taste)
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1 tsp chili powder (plus extra for garnish)
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½ tsp smoked paprika
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1 garlic clove, minced
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Salt and pepper to taste
Instructions:
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Cook the Potatoes:
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Place potatoes in a pot, cover with salted water, and bring to a boil.
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Simmer for about 10–15 minutes or until fork-tender.
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Drain and let cool slightly.
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Prepare the Corn:
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If using fresh corn, grill or sauté until lightly charred.
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If using canned or frozen, heat in a skillet until some kernels are golden.
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Make the Dressing:
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In a bowl, whisk together mayo, sour cream, lime juice, chili powder, paprika, garlic, salt, and pepper.
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Assemble the Salad:
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In a large bowl, combine the potatoes, corn, red onion, cilantro, jalapeño, and dressing.
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Toss gently to coat everything evenly.
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Finish & Serve:
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Sprinkle with cotija cheese and extra chili powder.
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Chill for 30 minutes before serving (optional, but helps meld flavors).
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Would you like a version that’s vegan or dairy-free?
