Fiesta Fusion: Zesty Mexican Street Corn Potato Salad Recipe

Summer sizzles with this vibrant Mexican street corn potato salad that captures the essence of street food in every delightful bite.

Grilled corn kernels dance alongside creamy potatoes, creating a symphony of flavors that’ll make your taste buds sing.

Tangy cotija cheese and zesty lime juice add a kick that transforms an ordinary side dish into a showstopper.

Smoky chili powder and fresh cilantro bring authentic Mexican street food vibes right to your plate.

The blend of crisp and creamy textures makes this salad irresistibly addictive.

Each forkful promises a burst of summer freshness that’ll have everyone asking for seconds.

Get ready to become the star of your next backyard gathering with this crowd-pleasing recipe that celebrates bold, bright flavors.

Ingredients for a Flavor-Packed Mexican Street Corn Potato Salad

• Potatoes: Starchy, waxy potatoes work best for a creamy, tender texture without falling apart during mixing.
• Eggs: Adds protein and richness, providing a creamy element to the salad.

• Hot Sauce, Chili Powder: Brings zesty, spicy kick that mimics authentic Mexican street corn vibrancy.
• Lime Juice: Adds bright, tangy acidity that cuts through the richness of other ingredients.
• Sugar: Balances the heat and acidity, enhancing overall flavor profile.

• Mayonnaise, Chicken Stock: Creates a silky, smooth dressing that coats ingredients perfectly.
• Corn: Sweet kernels that capture the essence of classic Mexican street corn.
• Red Onion: Provides sharp, crisp bite and vibrant color contrast.
• Cotija Cheese: Authentic Mexican cheese that adds salty, crumbly texture.
• Cilantro: Fresh herb that delivers authentic Mexican culinary spirit and aromatic freshness.
• Salt, Pepper: Essential seasonings for layering and enhancing overall taste complexity.

Tools That Simplify Making Street Corn Potato Salad

• Large Pot: Essential for boiling potatoes evenly and efficiently.
• Colander: Perfect for draining potatoes after boiling and preventing overcooking.
• Large Saucepan: Ideal for mixing and warming the corn sauce ingredients.
• Large Mixing Bowl: Crucial for combining potatoes, corn mixture, and additional ingredients.
• Whisk: Great for blending sauce ingredients smoothly and preventing lumps.
• Cutting Board: Necessary for chopping eggs, onions, and cilantro.
• Sharp Knife: Helps chop ingredients precisely and quickly.

How to Mix Up Mexican Street Corn Potato Salad

• Potato Preparation

Grab a big pot and fill with water. Toss in potatoes and boil until they’re soft but still slightly firm. Drain and let them cool down completely.

• Flavor Creation

In a separate pan, mix up a zesty sauce using creamy mayo, tangy lime juice, spicy hot sauce, and a sprinkle of chili powder. Warm corn in this spicy mixture until everything gets cozy and delicious.

• Mixing Magic

Combine cooled potatoes in a large bowl. Pour the warm corn sauce over the potatoes and gently stir. Sprinkle in crumbled cheese, chopped red onions, and fresh cilantro for an explosion of flavor.

• Serving Options

You can serve this tasty treat warm right away or chill it in the refrigerator for a cool twist. Perfect for summer gatherings or a quick lunch that’ll make your taste buds dance.

Tasty Twists on Mexican Street Corn Potato Salad

• Replace cotija with queso fresco, feta, or a sharp cheddar for different flavor profiles and textures.
• Kick up the heat by adding diced jalapeños, increasing hot sauce, or sprinkling extra chili powder for bold, zesty excitement.
• Skip the chicken stock and use vegetable broth or water to create a delicious meat-free version of this vibrant salad.
• Chop ingredients and cook potatoes the night before, then mix everything just before serving to save time and enhance flavor melding.
• Incorporate grilled chicken, crispy bacon bits, or black beans to transform this side dish into a satisfying main course for hungry crowds.

Serving Ideas for Street Corn Potato Salad

• Garnish with Fresh Herbs: Sprinkle extra chopped cilantro or chives on top for a burst of color and added freshness.
• Pair with Grilled Proteins: Serve alongside grilled chicken, steak, or shrimp to create a complete and satisfying meal.
• Add Crunch with Tortilla Chips: Crush some crispy tortilla chips over the salad for an extra textural element and authentic Mexican street food vibe.
• Serve as a Crowd-Pleasing Side Dish: Bring this zesty potato salad to summer barbecues, potlucks, or picnics for a unique twist on traditional potato salad.

Storage Advice for Corn Potato Salad That Lasts

• Refrigerate Wisely: Store the salad in an airtight container for up to 3 days, keeping its zesty flavors locked in and maintaining optimal freshness.
• Chill and Revive: Before serving chilled leftovers, give the salad a quick stir to redistribute the creamy dressing and revive its vibrant textures.
• Prep Ahead Trick: Make the potato salad a day in advance to let the flavors meld together, creating an even more delicious and complex taste profile.
• Freeze with Caution: While possible to freeze, the salad's texture might change due to mayonnaise and eggs, so it's best enjoyed fresh within a few days of preparation.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 300 kcal

Servings: 9

Grilled Mexican Street Corn Potato Salad Recipe

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• Total Time: 30 minutes
• Yield: 9 1x

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Description

Zesty Mexican street corn potato salad brings summer flavors to classic picnic fare. Creamy potatoes, charred corn, and tangy lime dressing create a crowd-pleasing side dish you’ll crave at backyard gatherings.

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Ingredients

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• 2 lbs (907 g) russet potatoes, peeled and chopped into ½-inch pieces
• 6 large ears of corn, kernels removed
• 6 hard-boiled eggs, chopped small (optional)
• 1 cup mayonnaise
• ¼ cup (28 g) cotija cheese, crumbled
• 2 tbsps (30 ml) fresh cilantro or parsley, chopped small
• ¼ cup (40 g) red onion, finely chopped
• 2–3 tbsps (30–45 ml) fresh lime juice (about 1 large lime)
• 1–3 tbsps Cholula hot sauce
• ¼ cup (60 ml) chicken or vegetable stock
• 2 tsps kosher salt (for boiling potatoes)
• 1 tsp kosher salt (adjust to taste)
• 1 tsp sugar (adjust according to taste)
• 1 tsp freshly ground black pepper
• ¼ tsp ground red chili powder

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Instructions

1. Potato Preparation: Submerge whole potatoes in salted water, bringing to a vigorous boil. Cook until fork-tender yet slightly firm, approximately 10-12 minutes, then drain and cool to room temperature.
2. Flavor Base Creation: Whisk mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and black pepper in a large saucepan until smooth and integrated. Add corn kernels and warm over medium heat, stirring periodically.
3. Mixing Ingredients: Transfer cooled potatoes to a spacious mixing bowl, incorporating optional hard-boiled eggs. Gently fold warm corn mixture over potatoes, ensuring thorough coating without fragmenting the potatoes.
4. Final Assembly: Integrate finely diced red onion, crumbled cotija cheese, and chopped cilantro into the salad, stirring carefully to distribute ingredients evenly. Season to taste with additional spices if desired.
5. Serving Recommendation: Enjoy immediately while warm or chill for 1-2 hours to allow flavors to develop. Garnish with extra cilantro or a light dusting of chili powder before serving.

Notes

• Potato Perfection: Boil potatoes until fork-tender but not mushy, ensuring they hold their shape for the ideal salad texture.
• Flavor Fusion: Warm the corn mixture before adding to potatoes to enhance the depth of seasonings and create a more cohesive taste profile.
• Cheese Secret: Use fresh cotija cheese for authentic Mexican street corn flavor; crumble it just before mixing to maintain its crumbly texture.
• Chill or Serve: The salad tastes best either slightly warm or well-chilled, allowing the flavors to develop and merge completely.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 9
• Calories: 300
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 90 mg