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–+ servings
Mexican Street Corn Salad in a white bowl with sliced jalapeños on top and whole jalapeños in the background.
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Mexican Street Corn Salad

This isn’t your average potato salad. It’s creamy, zesty, smoky, and totally vacation-ready — like elote and potato salad went on a flavor honeymoon. With tender potatoes, charred corn, chili-lime dressing, and cotija cheese, this bold side dish is here to steal the summer BBQ spotlight.
Course Side Dishes
Cuisine American, Mexican
Keyword Mexican Street Corn Salad
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Servings 6
Calories 278kcal
Author Michele Feuerborn

Ingredients

  • 2 pounds baby gold potatoes halved or quartered
  • 2 cups corn kernels fresh, canned, or thawed frozen
  • 1 tablespoon butter
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/3 cup crumbled cotija cheese or queso fresco
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons finely chopped red onion
  • Optional: sliced jalapeños or hot sauce for extra heat

Instructions

  • Bring a large pot of salted water to a boil. Add the potatoes and cook for 10–15 minutes until fork-tender. Drain and let cool slightly.
    Potatoes in a pot with water to be boiled.
  • Meanwhile, heat butter in a skillet over medium-high heat. Add the corn and cook for 4–5 minutes until lightly charred. Remove from heat and let cool.
    Corn with a pat of butter in a skillet.
  • In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, salt, and pepper.
    A white bowl with the ingredients of the sauce, with a bowl of diced potatoes in the bottom left and a small bowl of chopped red onion.
  • Add the warm potatoes to the dressing and gently toss to coat. Stir in the grilled corn, cotija cheese, cilantro, and red onion.
    A large white bowl with potatoes, sauce, cheese, and chopped cilantro.
  • Taste and adjust seasoning as needed. Chill in the refrigerator for at least 30 minutes before serving.
  • Top with extra cheese, cilantro, or a squeeze of lime juice before serving. Add jalapeños or hot sauce if desired.
    Mexican Street Corn Potato Salad final dish ready to serve.

Video

Notes

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving to refresh the flavors.

Tips for Success

For added flavor, grill fresh corn on the cob, then cut off the kernels.
Use baby potatoes for a tender, creamy texture, or Yukon golds for a richer flavor.
Toss the potatoes with the dressing while still warm to help them absorb more flavor.
Don’t skip the lime zest — it adds a fresh, citrusy punch.
Let the salad chill before serving to let the flavors meld.
Add diced avocado just before serving for creaminess.
Crumbled feta works in place of cotija if needed.
For a smoky kick, try adding chipotle powder or smoked jalapeños.
If using canned corn, drain and pat dry before charring in a skillet.
Double the dressing if you like your potato salad extra creamy.

Nutrition

Calories: 278kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 398mg | Potassium: 768mg | Fiber: 5g | Sugar: 5g | Vitamin A: 564IU | Vitamin C: 33mg | Calcium: 85mg | Iron: 2mg
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