Easy Mexican Street Corn Potato Salad Recipe

If you’re looking for a fresh twist on a classic potato salad, this Mexican Street Corn Potato Salad is sure to steal the show. Combining creamy potatoes with bold, zesty Mexican street corn flavors, this dish is bursting with vibrant tastes, textures, and colors. Whether you’re heading to a BBQ, family gathering, or simply craving something deliciously different, this recipe is quick to prepare and irresistibly flavorful. Get ready to enjoy a creamy, tangy salad that everyone will rave about!

Why You’ll Love This Recipe

• Bold flavor fusion: Combines the creamy richness of potatoes with the tangy zest of Mexican street corn seasoning for a unique taste experience.
• Easy to make: Simple ingredients and straightforward steps mean you can whip this salad up in no time.
• Perfect for any occasion: Great as a side for BBQs, potlucks, or just a hearty family dinner.
• Vibrant and colorful: Visual appeal from fresh corn, herbs, and paprika make it as pretty as it is tasty.
• Customizable: Easily adaptable with various add-ins to suit dietary preferences or ingredient availability.

Ingredients You’ll Need

This recipe calls for simple, fresh ingredients that each add their own touch of flavor, texture, and color. Combining creamy potatoes, sweet corn, and a vibrant dressing, every bite offers a perfect balance of creaminess, tang, and spice.

• Yukon gold potatoes: Creamy and buttery, they hold their shape perfectly after boiling.
• Fresh or frozen corn kernels: Adds sweetness and a lovely natural crunch to the salad.
• Mayonnaise: Provides the creamy base that ties all the flavors together smoothly.
• Greek yogurt or sour cream: Offers a slightly tangy richness that complements the mayo.
• Lime juice: A bright acidic kick that lifts the dish and balances the creaminess.
• Chili powder and smoked paprika: Bring authentic Mexican street corn spices for warmth and depth.
• Cilantro: Fresh and vibrant, adds beautiful green color and zesty herbal notes.
• Crumbled cotija cheese: Salty and slightly crumbly, perfectly echoes traditional Mexican flavors.
• Salt and pepper: Essential seasonings to enhance every element.
• Green onions: Adds mild sharpness and freshness with a bit of crunch.

Variations for Mexican Street Corn Potato Salad

Feel free to tweak this recipe to suit your preferences or what you have on hand. This Mexican Street Corn Potato Salad is remarkably forgiving and adapts well to different tastes and dietary requirements.

• Make it vegan: Substitute mayonnaise and sour cream with plant-based alternatives and use nutritional yeast instead of cotija cheese.
• Extra spicy kick: Add diced jalapeños or chipotle in adobo for some smoky heat.
• Grilled corn option: Use grilled corn off the cob for a smoky, slightly charred flavor.
• Add protein: Toss in black beans, grilled chicken, or crispy bacon bits for a complete meal.
• Fresh herbs twist: Swap cilantro for fresh parsley or basil if desired for a unique herbaceous profile.

How to Make Mexican Street Corn Potato Salad

Step 1: Prepare the potatoes

Begin by washing and cutting the Yukon gold potatoes into bite-sized chunks. Boil them in salted water until fork-tender but still firm, about 10 to 12 minutes. Drain and let them cool slightly to maintain their texture in the salad.

Step 2: Cook the corn

If using fresh corn, boil or steam the kernels until tender, about 3 to 5 minutes. For frozen corn, thaw and rinse under warm water. If you prefer a smoky flavor, quickly char the corn in a hot skillet or grill.

Step 3: Make the dressing

In a large mixing bowl, combine mayonnaise, Greek yogurt or sour cream, lime juice, chili powder, smoked paprika, and salt. Whisk everything together until smooth and creamy, adjusting lime and seasoning to taste.

Step 4: Combine all ingredients

Add the warm potatoes and corn to the dressing, gently folding to coat every piece without mashing. Toss in chopped cilantro, green onions, and crumbled cotija cheese last to keep their texture and freshness.

Step 5: Chill before serving

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled for the best taste and texture.

Pro Tips for Making Mexican Street Corn Potato Salad

• Perfect potato texture: Avoid overcooking potatoes to prevent them from becoming mushy in the salad.
• Corn choice matters: Fresh or grilled corn delivers the best authentic flavor, but frozen works well in a pinch.
• Adjust the tanginess: Start with less lime juice and add gradually to balance creaminess without overpowering.
• Serve chilled: Letting the salad rest in the fridge enhances the flavor fusion and firms up the textures.
• Don’t skip the cheese: Cotija is key for that authentic Mexican street corn vibe, but feta is a great substitute.

How to Serve Mexican Street Corn Potato Salad

Garnishes

Sprinkle extra crumbled cotija cheese, a dusting of chili powder, or fresh cilantro leaves on top just before serving to amp up the presentation and flavor.

Side Dishes

This salad pairs beautifully with grilled meats like chicken, steak, or shrimp, and complements any BBQ spread, adding a fresh and creamy contrast to smoky dishes.

Creative Ways to Present

Serve the salad in a hollowed-out bread bowl for a fun party presentation, or spoon it into individual mason jars for easy grab-and-go picnic options.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it taste even better the next day.

Freezing

Because of the mayonnaise and fresh ingredients, freezing this salad is not recommended as it will affect the texture and freshness.

Reheating

This salad is best served cold or at room temperature. If you prefer it slightly warmer, let it sit out for about 15 minutes before serving, but avoid microwaving.

FAQs

Can I use other types of potatoes?

Yes, waxy potatoes like red potatoes or fingerlings work well too since they hold their shape and texture in the salad.

Is this recipe gluten-free?

Absolutely! All the ingredients used in Mexican Street Corn Potato Salad are naturally gluten-free, making it perfect for gluten-sensitive diets.

Can I make this salad vegan?

Yes, swap out mayo and sour cream for plant-based alternatives, and use vegan cheese or nutritional yeast to mimic cotija’s flavor.

How spicy is this salad?

It has a gentle warmth due to chili powder and smoked paprika, but you can easily adjust the heat level by adding more or less chili powder or including fresh jalapeños.

What can I substitute for cotija cheese?

Feta cheese offers a similar crumbly texture and salty flavor, making it a great alternative if cotija isn’t available.

Final Thoughts

This Mexican Street Corn Potato Salad is a game-changer for anyone who loves bold flavors and creamy textures combined into one refreshing dish. Perfect for sharing, it’s simple to make, endlessly customizable, and guaranteed to brighten any meal or gathering. Don’t wait to try this delicious recipe that’s sure to become a fast favorite at your table!

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