Mexican Street Corn Potato Salad is a delicious and easy potato salad recipe. Bright and flavourful, the Mexican Street Corn element adds some fiesta to a classic potato salad.
Let’s add some fiesta to our Summer Potato Salad!!
Corn, cheese, and cilantro add just enough to brighten up this side dish. A touch of chili powder takes to the next level of flavourful and fun.
Plus, who can resist an easy potato salad recipe?!
Mexican Street Corn is usually a grilled street food called “Elotes” and is packed with sauce, cheese, and cilantro. Screams summer doesn’t it?
Let’s add in some easy to prepare potatoes for an exciting and easy potato salad recipe.
This potato salad is best served chilled, but is still tasty at room temperature or slightly warmer. We obviously had to taste it at every chance for “recipe testing” purposes 😉
We cut the potatoes in half and boiled them in the same pot as the corn to save time and dishes. If a grilled version works better for you, we’d recommend grilling the potatoes at 400° F for 40 minutes and the corn for 12-15 minutes.
Cut the potatoes and shave off the corn kernels once cool enough to handle.
How do you make a delicious potato salad?
Start with a tasty potato. Baby potatoes are flavourful and densely nutritious. To a make a delicious potato salad, I’d start with potatoes (plus they cook in 5 minutes in the microwave or boiled for 15 minutes) and build from this solid foundation.
From there it’s all about the sauce and seasoning for the potato salad. Here we’ve used Greek yogurt and mayo for a healthier take on a potato salad dressing, but if you can’t bear to go without sour cream feel free to swap out the yogurt.
Easy, exciting, and delicious Mexican Street Corn Potato Salad.
- 1.5 lbs baby potatoes
- 3 ears shucked corn on the cob
- 1/4 cup mayonnaise
- 1/4 cup Greek Yogurt (or sour cream)
- 1/3 cup feta or cotija cheese*
- 1/2 cup cilantro
- 1 tsp chili powder
- 1 medium lime, juiced (about 2 tbsp)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Cut potatoes in half and place in a large pot of water, leaving enough room for corn to go in (later on).
Bring to a boil and boil for 7-10 minutes (potatoes should have a bit of give at this point when pierced with a sharp knife). Add corn to pot and continue boiling potatoes and corn for 2-4 minutes or until corn is cooked.
Meanwhile, in a large bowl mix together mayonnaise, yogurt, cheese, cilantro, chili powder, lime juice, salt, and pepper.
Drain potatoes and corn and let cool.
Holding the corn tall in a bowl, run a knife along the sides to remove kernels.
Toss potatoes, corn, and dressing together. Garnish with more cilantro if desired.
Serve chilled or at room temperature.
* cojita cheese is a crumbly Mexican cheese that is available at some supermarkets. Feta cheese is a close and great replacement if cojita is unavailable.