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.
A Unique and Different Kind of Cold Potato Salad
This Mexican street corn potato salad recipe is a glorious way to pimp out the plain ol' cold potato salad.
Developing this recipe, I wanted to try using lime zest instead of lime juice. I was a little worried the zest might throw off some bitter vibes, but ended up going for the gold.
So glad I did because it turned out 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.
What is Mexican street corn
Mexico is famous for their elotes (street corn) sold by street vendors.
The corn on the cob is stuck on a wooden stick, grilled over a fire, then coated in a mixture of:
Then, it's served directly on the cob or cut off and served in a bowl.
This snack is so popular, it has found it's way over to the states and is frequently seen in restaurants as an appetizer or a side dish.
Honesty, after eating Mexican street corn, it's hard to go back to the typical buttered way again.
A corn potato salad that's perfect for any occasion
This is such an easy potato salad and it's perfect to bring to any party.
Obviously, any Cinco de Mayo party would love to have this salad on the table, but it is ideal for all non-Mexican situations too.
This easy potato salad will be your go-to salad dish to bring to potlucks, picnics, and get-togethers all summer (and year) long.
I love how this corn potato salad recipe turned out and that it's so different from the classic potato salad. AND it tastes exactly like Mexican street corn!!!!
It is a great way to highlight the delicate flavor of fresh sweet corn and also makes a great vegetarian side dish recipe.
How to cut corn off the cob
A 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 ❤️
So get ready to fire up the grill for this Mexican Street Corn Potato Salad and enjoy it all year long. Let me know in the comments how you liked the lime zest in the salad too!
Mexican Street Corn Potato Salad
- 3 ears of fresh corn , husk and silk removed
- 3 pounds Yukon gold potatoes , about 8 medium, washed & unpeeled, cut into quarters
- 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
- 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 quarters 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 15 minutes, or until potatoes are fork tender. Drain water and allow potatoes to cool slightly before removing the skins and 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 to taste, 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.
Recipe Notes & Tips:
- Store potato salad covered in the refrigerator for up to 5 days.
- If you can't find cotija cheese in local grocery stories, just substitute feta cheese.
- Can substitute frozen corn kernels for fresh corn, just be sure to thaw the kernels first prior to adding to the potato salad. Trader Joe's has frozen charred corn kernels that I've used in this recipe when my stores didn't have fresh corn on the cob.