Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad is the perfect side dish for a summer BBQ, creamy, refreshing, and loaded with sweet corn, tender chunky potatoes, boiled eggs, red onion, and cotija cheese. To make this summer classic even more irresistible, I coat everything in a creamy spicy lime dressing that is to die for! If you love Mexican street corn, then you really have to give this salad a try.

I am a huge fan of Mexican street corn, and I try to be creative and incorporate it into as many recipes as possible. This Mexican Street Corn Pasta Salad is another summertime favorite, and when I take it to potlucks, it’s the first dish that disappears. Another crowd-pleasing corn side dish is this Crack Corn Salad flavored with ranch salad dressing, sour cream, and cheddar cheese. It has been a top recipe on the blog for many years, and you have to try it to see why.

Mexican street corn potato salad is one of those side dishes that screams summer. Whether you are preparing a picnic in the park, a backyard barbecue, or just making dinner for the family, this fun twist on the classic potato salad is so delicious, you will make it again and again. I enjoy adding a Mexican twist to classic American recipes; this way, I can have the best of both worlds. This easy potato salad always gets rave reviews, and it’s so good that I already know to double the recipe.

Why you will love this recipe 

• Perfect for summer BBQs: I love making this creamy, refreshing potato salad for barbecues where everyone expects the traditional (sometimes boring) potato salad. It perks up the party and gives the salad an unexpected kick. 
• Versatile: Just because it’s Mexican, that doesn’t mean it’s spicy. I add hot sauce to mine, but it doesn’t have to be hot. Make it how you like it. 
• So easy to make: There’s nothing hard about making this salad. Just some corn, cheese, potatoes, lime, and dressing.
• Can be made in advance: I like to make this salad a day ahead and refrigerate it; the flavors meld, and it tastes even better the next day.

What you will need

• Produce: I use organic potatoes, peeled and chopped into ½-inch chunks; fresh corn kernels; hard-boiled eggs, chopped into small pieces; a small, chopped red onion for a crunchy, sharp, yet slightly sweet flavor; and crumbled cotija cheese for that salty, savory bite.
• Seasonings: Besides salt and pepper to taste, I also use finely chopped fresh cilantro for a vibrant herbaceous flavor and bright pop of color, and chipotle chili powder for smoky heat.  

For the dressing

• Wet ingredients: The main ingredient in this dressing is mayonnaise, so I use my favorite, Duke’s, a high-quality brand that is thick, rich, tangy, and slightly sweet. Freshly squeezed lime juice provides tangy zest to balance the heavy creaminess. I also add some hot sauce to cut through the creamy mayo and give it a kick. Dijon mustard adds tanginess and a spicy depth, making it more vibrant.
• Seasonings: Besides salt and pepper to taste, I also add smoked paprika to impart a grilled, smoky aroma and flavor. The sugar balances the spicy, tangy, and smoky flavors, enhancing the corn’s natural sweetness. 

How to prepare 

Boil the potatoes: First, I boil them in a large pot of salted water until fork-tender, about 8 to 10 minutes. Then, I drain them well and let them cool in a colander. 

Whisk and chill the dressing: In the meantime, I whisk the dressing ingredients in a bowl, then put it in the fridge to chill. 

Char the corn: While the potatoes are boiling, I place a cast-iron pan over medium-high heat, add a splash of oil, and add the corn kernels. I stir and cook them until they are lightly charred. I then remove them from the heat and let them cool. 

Combine ingredients: After the potatoes cool, I chop them and put them in a large mixing bowl with the chopped eggs, corn, onion, cheese, and cilantro, stirring well. Then I add the chilled dressing and toss until everything is coated. After, I taste and adjust for flavor. 

Serve with garnish: Then, I serve it warm or chilled with more cheese and fresh cilantro. 

Expert tip

How to keep potatoes from getting mushy

The first thing to remember is to choose the best kind of potato. I like Yukon Gold potatoes because they’re waxy enough to hold their shape, yet creamy enough to soak up flavors. They also have thin skin, so they don’t have to be peeled. Not only does this help keep the potato together, but it also adds nutrients. Red potatoes also hold their shape better because they are waxy. 

Also, start them in cold water so they do not cook too fast on the outside. And cut them into uniform pieces so they cook evenly. Adding a tablespoon of vinegar to the water will also slow pectin breakdown, keeping the potatoes firmer. Finally, let them cool completely before drying and dressing them to prevent the dressing from getting watery. 

More tips to consider:

• The cooking time varies depending on the type of potato you are using and how big they are chopped.
• Start the potatoes in cold, salted water so the outside doesn’t cook faster than the inside.
• About 1/3 of the population does not like fresh cilantro. For them, use parsley, dill, or basil instead. 
• Char the corn kernels for the most authentic, bold Mexican flavor.
• Buying organic potatoes and leaving the skin on will provide more nutrients and flavor. 
• Another potato salad trick is to use potatoes sold for cooking in the bag. They are already clean and ready to cook. Simply put the bag in the microwave and let the potatoes cool before chopping them. 

Recipe variations and add-ins:

• Other cheese: Use feta cheese if cotija cheese is not available. 
• Lime zest: For extra lime flavor, add ½ teaspoon of lime zest. 
• Garlic: I love garlic, so I often add minced garlic to the dressing. 
• Flavored mayo: To make this salad even more flavorful without extra work, use lime-flavored mayo. McCormick is the #1 brand in Mexico, and they say it has the most traditional flavor.
• Less fat: Instead of mayonnaise, try plain Greek yogurt or sour cream for less fat and fewer calories. 
• Baby potatoes: If you use baby potatoes, just cut them in half.

Serving suggestions:

I usually serve this potato salad as a side dish with burgers, steaks, or hot dogs, but it also goes great with. They’re so quick and easy to make, they are perfect for a Cinco de Mayo celebration or any time I am craving a fresh Mexican-inspired meal. For something more substantial, I like to make this Mexican street corn chicken, which takes just 30 minutes and uses chicken breasts, corn, and cotija cheese.

Alternatively, you could chop up some cooked chicken, ham, or turkey and add it to the potato salad to make it heartier. For a Mexican feast, pair it with Mexican street corn nachos or creamy Mexican street corn dip. No party is complete without a classic blueberry margarita, and for dessert, I recommend crispy bunuelos, creamy sopapilla cheesecake, or this unique and creative strawberry margarita tiramisu.

How to store leftovers:

• Refrigerate: Like any potato salad, this can be stored in a sealed container in the fridge for 4 to 5 days.   
• Freezing: Freezing is not recommended.   

Frequently asked questions

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