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 Corn Potato Salad
This Mexican street corn potato salad recipe is a glorious way to pimp out the plain ol’ potato potato salad. Developing this recipe, I wanted to try using lime zest instead of lime juice. I 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 vegetable salad that’s perfect for any occasion
This is such an easy potato salad and it’s perfect to bring to any party. 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.
I love how this corn potato salad turned out and that it’s so different from the classic potato salad. AND it tastes exactly like Mexican street corn!!!! It’s also a great way to highlight the first of the season sweet corn that is starting to arrive in grocery stores now, so it 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 summer 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
- 1/2 cup sour cream
- 2/3 cup cotija cheese , finely crumbled (can substitute feta cheese)
- 1/2 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.