Like Mexican street corn? Then you’ll love this Mexican Street Corn Potato Salad! Tender cubes of potato and charred sweet corn kernels are coated in a creamy mixture of mayonnaise, sour cream, salty cheese, chilies, garlic, and the tangy zing of lime zest.
Mexico is famous for their elotes (street corn) and it’s typically sold by vendors on the cob on a stick or cut off the cob and served in a bowl. This snack is so popular that it has found it’s way over to the states and is frequently seen in restaurants everywhere as an appetizer or side dish. It’s absolutely delicious and I get it every time I see it on a menu.
I love how this potato salad turned out and that it’s so different from the traditional kind. AND the fact it tastes exactly like Mexican street corn!!!! It’s also a great way to highlight the beautiful, first of the season, sweet Florida corn that is starting to arrive in grocery stores now.
When I was first developing this recipe, I knew I wanted to try using lime zest instead of lime juice, but I worried the zest might throw off some bitter vibes. Well, I ended up going for the gold and I’m glad I did because it turned out so much better than I ever expected! The zest really brightens the salad up and adds such a fresh zing. It’s so good, I’m thinking of adding lime zest to every potato salad I make.
I have so many plans for this Mexican Street Corn Potato Salad. I’m making it again in a week for a Cinco de Mayo party and it’s going to be my go-to salad dish to bring to potlucks, picnics, and get-togethers all summer.
The combination of flavors in this potato salad make perfect sense and go so well together, like Kool-aid and sugar, peanut butter and jelly, ham and burger. Okay, that’s a reference to the movie Friday. If you don’t know that movie, you should. Go watch it and then come back here. I’ll wait…
That movie’s freaking funny, right? Here’s another good tip: this corn stripper is the best way in the whole world to remove corn from the cob. It makes life so easy for when you have the dubious task of removing those pain in the ass kernels from the cob without spraying corn juice all over the place. I don’t have many gadgets in my kitchen, but I’m very glad to have made space in my kitchen drawer for this little guy. Love you long time corn stripper ❤️
Get ready to fire up the grill for this Mexican Street Corn Potato Salad! Enjoy it for Cinco de Mayo next week and all summer long ?
- 4 ears of fresh corn, husk and silk removed
- 2 pounds Yukon gold potatoes (about 6 medium), peeled
- 1 cup mayonnaise
- ½ cup sour cream
- ⅔ cup cotija cheese, finely crumbled (can substitute feta cheese)
- ½ cup sweet onion, minced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- zest of 1 lime
- salt to taste
- optional accompaniment: extra cotija cheese, chopped cilantro, and lime wedges
- For the corn:
- Heat a grill or grill pan over high heat until hot, add the corn and char on all sides, turning occasionally, for 8-10 minutes. Remove from grill and set aside. When corn is cool enough to handle, cut the kernels off the cobs. Set aside.
- Place the potato chunks in a large pot and cover with water. Cover pot and bring to a boil over high heat, then reduce to medium-low and simmer for 20-25 minutes, or until potatoes are fork tender. Drain water and allow potatoes to cool slightly before cutting into bite sized cubes. Set aside.
- In a large bowl, mix together the mayonnaise, sour cream, cotija cheese, onion, garlic powder, chili powder, and lime zest. Add the potato cubes and the reserved charred corn kernels and mix well. Add additional salt, if necessary.
- Top with extra cotija cheese and/or chopped cilantro, if desired. Serve with lime wedges at room temperature or cover and store in the refrigerator until ready to use.