Creamy potato salad meets smoky street corn in this easy Street Corn Potato Salad. It’s the ultimate Mexican-inspired side dish for summer picnics, backyard BBQs, and everyday dinners. Serve it with grilled meats, tacos, and more.
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Trying to decide between bringing potato salad or street corn to the party? Why not bring both?
This Street Corn Potato Salad is the best of both worlds. It’s creamy, smoky, tangy, and just a little spicy—the kind of crowd-pleasing side that’ll have everyone asking for the recipe!
If you haven’t yet tried Mexican street corn (also called elote), you’re in for a treat. This popular street food features grilled corn on the cob that’s been slathered in mayonnaise, cotija cheese, lime juice, chili powder, and fresh cilantro. As the inspiration behind this twist on potato salad, I combined grilled corn with a classic potato salad, then turned up the flavor with a few bold aromatics and a punchy and creamy dressing.
If you’re as obsessed with street corn as I am, don’t stop here! Be sure to check out my other elote-inspired recipes, including this Shrimp Street Corn Orzo Skillet, this Mexican Street Corn Couscous Salad, and these Mexican Street Corn Tacos.
Ingredient notes
- Potatoes – I like making potato salad recipes with Russet potatoes because they’re starchy and soak up the creamy dressing so well. You can also use Yukon Gold potatoes or red potatoes here.
- Corn – The heat of the grill brings out the natural sweetness of the husked corn ears while also lending signature smoky notes to the salad. If fresh corn isn’t available, you can use frozen corn in a pinch.
- Broth + water – Cooking the potatoes in a mix of chicken broth and water infuses them with rich flavor right from the start. Use vegetable broth to keep this recipe vegetarian.
- Lime juice
- Salt
- Herbs and aromatics – A chopped poblano pepper, red onion, fresh cilantro, and green onions give this salad a serious boost. Try not to make any substitutions, or else the dish will be missing its signature smoky, savory, and vibrant punch!
- Dressing – The potato salad dressing is a lot like what you’d find in a classic potato salad recipe, except it uses Mexican-inspired spices. To make it, you’ll need mayo, sour cream, chili powder, smoked paprika, cumin, and black pepper.
- Cotija cheese – It wouldn’t be an elote-inspired recipe without crumbled cotija cheese! This crumbly, salty, and tangy cheese gives the salad its traditional Mexican street corn vibes.
How to make it
Step 1
Cook the Potatoes
- Place the potatoes in a large pot. Add the chicken stock, ¼ cup of lime juice, and enough cold water to cover the potatoes by about an inch.
- Bring to a boil over high heat, then stir in 2 teaspoons of salt. Reduce the heat, and simmer until the potatoes are just barely fork-tender.
- Drain well and set aside to cool.
Step 2
Char the Corn
- Meanwhile, char the corn on a grill or in a grill pan over high heat until blackened in some spots on all sides.
- Let the cobs cool before carefully slicing the kernels off with a sharp knife.
Step 3
Make the Dressing
- In a large bowl, whisk the mayonnaise, remaining lime juice, salt, chili powder, smoked paprika, cumin, and ground black pepper together until smooth.
Step 4
Assemble the Salad
- Add the potatoes, charred corn, poblano pepper, red onion, cilantro, green onions, and cotija cheese to the bowl with the dressing.
- Toss gently to coat everything evenly.
- Taste and season with additional salt and pepper, as needed.
Step 5
Serve or Chill
- Sprinkle extra cotija cheese and cilantro over the salad and serve immediately.
- You can also cover the salad and refrigerate it until you’re ready to serve.
Tips and tricks
- To avoid overcooking the potatoes, start checking for doneness around the 9-minute mark. You want them fork-tender but not mushy, so they hold their shape when tossed with the dressing.
- Waiting for the potatoes to cool to room temperature is the key to making a potato salad that isn’t soggy or watery.
- Once you place the corn on the grill, leave the ears alone for a minute or two between turns. This makes it easier for them to absorb the smoky flavors and become charred in spots.
- I recommend making this potato corn salad in advance. It tastes even better after a few hours in the fridge! Just hold off on adding the final sprinkle of cotija and fresh cilantro until right before serving for the best texture and presentation.
Variations
Here are some fun and tasty ways to make this creamy potato corn salad recipe your own:
- Use frozen corn – No fresh corn? Heat 1 tablespoon of oil in a large skillet over high heat, then add 3 cups of frozen corn (no need to thaw) and cook for 5 to 7 minutes until the kernels are nicely charred in spots.
- Lighten up the dressing – Swap the mayo or sour cream in the dressing with Greek yogurt. Vegan mayo and dairy-free sour cream also work.
- Cotija cheese substitutes – Feta cheese has a similar tang and crumbly texture to cotija, while queso fresco is a milder, creamier option that works well as a substitute.
- Adjust the spice level – For extra heat, toss in a chopped jalapeño when you add the other aromatics, or add cayenne pepper or hot sauce to the dressing. For less heat, use a chopped bell pepper instead of a poblano.
- Optional add-ins – Consider folding in chopped hard-boiled eggs or diced avocado for extra creaminess; grilled chicken, crispy bacon, or black beans would make the salad more satisfying; or pile a handful of tortilla strips on top before serving for crunch.
Serving suggestions
There’s nothing better than a heaping scoop of this Mexican street corn potato salad on your plate at the BBQ or for lunch. It’s delicious chilled, at room temperature, or even slightly warm, making it perfect for any occasion.
During picnic and grilling season, I highly recommend serving it chilled with all of the classics, like:
If you’d rather serve the salad warm, it’s a perfect cozy side for your favorite Mexican-inspired meals, like:
- Any kind of taco, like Salsa Chicken Tacos, Pork Carnitas Street Tacos, Chipotle Sweet Potato Tacos, etc.
Check out these 35+ Traditional Mexican Beef Dishes and these 35+ Mexican Appetizers for more pairing ideas.
Storing
Got leftovers? Store the salad in an airtight container in the refrigerator for 3 to 4 days. Just give it a gentle stir before serving.
The leftover salad can be served chilled or at room temperature. If you’d prefer to heat it up, microwave as much salad as you plan on eating until it’s just heated through. Be careful not to overheat, or else the dressing may separate.
Erin’s wine pairings
Whether you’re serving this salad with grilled proteins at a summer cookout or with tacos for dinner, here are a few perfect pairings that can keep up with all that flavor:
- A crisp and citrusy Sauvignon Blanc is perfect for taming the heat and bringing out the sweetness of the corn.
- An off-dry Riesling can balance the smoky spice without overwhelming the palate.
- A bright, fruity Rosé pairs well with the creamy, cheesy elements in the salad.
More summer salad recipes
Did you make this Mexican potato salad with street corn?
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Full Recipe
Mexican Street Corn Potato Salad
Equipment
Ingredients
- 2 pounds russet potatoes (peeled and chopped into 1/2-inch pieces)
- 4 ears corn (husked***)
- 1 cup chicken broth
- Water
- 1/2 cup fresh lime juice (divided (6-8 limes))
- 2 ½ teaspoons salt (divided)
- 1 poblano pepper (seeded and diced)
- 1/4 small red onion (finely chopped)
- 1/2 cup fresh cilantro (chopped)
- 2 green onions (chopped)
- ½ cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 1/4 teaspoon black pepper
- 1/2 cup cotija cheese (plus more to garnish)
Instructions
- Place the potatoes in a large pot and add chicken stock, ¼ cup lime juice and enough water to cover the potatoes. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
- 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.
- ***You can also use 3 cups of frozen corn kernels. There’s no need to defrost it. Just heat 1 TBSP oil in a large skillet over high heat and add the corn. Cook until it gets a nice char, about 5-7 minutes.
- Meanwhile, in a large bowl, stir together the mayonnaise, remaining ¼ cup lime juice, ½ teaspoon salt, chili powder, smoked paprika, cumin and pepper. Add the cooked potatoes, corn kernels, poblano pepper, red onion, cilantro, green onions and cotija cheese. Stir to combine and season with additional salt and pepper, to taste.
- 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.
Notes
- Got leftovers? Store the salad in an airtight container in the refrigerator for 3 to 4 days. Just give it a gentle stir before serving.
- The leftover salad can be served chilled or at room temperature. If you’d prefer to heat it up, microwave as much salad as you plan on eating until it’s just heated through. Be careful not to overheat, or else the dressing may separate.
- To avoid overcooking the potatoes, start checking for doneness around the 9-minute mark. You want them fork-tender but not mushy, so they hold their shape when tossed with the dressing.
- Waiting for the potatoes to cool to room temperature is the key to making a potato salad that isn’t soggy or watery.
- Once you place the corn on the grill, leave the ears alone for a minute or two between turns. This makes it easier for them to absorb the smoky flavors and become charred in spots.
- I recommend making this potato corn salad in advance. It tastes even better after a few hours in the fridge! Just hold off on adding the final sprinkle of cotija and fresh cilantro until right before serving for the best texture and presentation.
- Use frozen corn – No fresh corn? Heat 1 tablespoon of oil in a large skillet over high heat, then add 3 cups of frozen corn (no need to thaw) and cook for 5 to 7 minutes until the kernels are nicely charred in spots.
- Lighten up the dressing – Swap the mayo or sour cream in the dressing with Greek yogurt. Vegan mayo and dairy-free sour cream also work.
- Cotija cheese substitutes – Feta cheese has a similar tang and crumbly texture to cotija, while queso fresco is a milder, creamier option that works well as a substitute.
- Adjust the spice level – For extra heat, toss in a chopped jalapeño when you add the other aromatics, or add cayenne pepper or hot sauce to the dressing. For less heat, use a chopped bell pepper instead of a poblano.
- Optional add-ins – Consider folding in chopped hard-boiled eggs or diced avocado for extra creaminess; grilled chicken, crispy bacon, or black beans would make the salad more satisfying; or pile a handful of tortilla strips on top before serving for crunch.
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