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Mexican Street Corn Potato Salad

Mexican Street Corn Potato Salad

Easy, exciting, and delicious Mexican Street Corn Potato Salad. 

Course Salad
Cuisine American
Keyword mexican street corn, potato salad, side dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Samantha


  • 1.5 lbs Little Potato Creamer potatoes, Boomer Gold varietal
  • 3 ears shucked corn
  • 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


  1. Cut Creamer potatoes in half and place in a large pot of water, leaving enough room for corn to go in (later on).

  2. 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. 

  3. Meanwhile, in a large bowl mix together mayonnaise, yogurt, cheese, cilantro, chili powder, lime juice, salt, and pepper. 

  4. Drain potatoes and corn and let cool.

  5. Holding the corn tall in a bowl, run a knife along the sides to remove kernels. 

  6. Toss potatoes, corn, and dressing together. Garnish with more cilantro if desired. 

  7. Serve chilled or at room temperature. 

Recipe Notes

* 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.