Mexican Street Corn Potato Salad: A Flavorful Twist on a Classic Dish
Looking for a refreshing yet flavorful side dish to spice up your next BBQ, picnic, or family gathering? Look no further than Mexican Street Corn Potato Salad! This recipe takes the classic potato salad and gives it a vibrant twist by incorporating the bold flavors of Mexican street corn. It’s creamy, tangy, and just the right amount of spicy, making it the perfect companion for grilled meats, tacos, or even just a light meal on its own.
Packed with corn kernels, creamy mayonnaise, and a tangy lime dressing, this dish is a crowd-pleaser that’s sure to become a staple at your summer gatherings. With just a handful of ingredients and a quick prep time, you can whip up this delicious potato salad in no time. Let’s take a closer look at how to make this mouthwatering dish!
🌽 Why You’ll Love Mexican Street Corn Potato Salad
This potato salad brings together the best of both worlds — the creamy comfort of traditional potato salad and the vibrant, zesty flavors of Mexican street corn (also known as Elote). Here are a few reasons why you’ll love this twist on a classic:
Creamy and Tangy: The combination of mayonnaise, sour cream, and lime juice gives the salad a smooth, tangy creaminess that’s perfectly balanced.
Flavorful Corn: Whether using fresh, frozen, or grilled corn, the kernels add a sweet and savory flavor that takes this potato salad to the next level.
Bold Seasonings: The chili powder, smoked paprika, and garlic powder add layers of flavor, while the cilantro and cotija cheese provide freshness and a salty punch.
Customizable: This recipe is easily adaptable to suit your preferences. Want more spice? Add extra hot sauce! Want a more smoky flavor? Add more smoked paprika!
Perfect for Any Occasion: Whether you’re hosting a summer BBQ, a potluck, or simply craving a delicious side dish, this salad is sure to impress. It pairs well with grilled meats, tacos, or as a standalone dish on a warm day.
🥔 Key Ingredients for Mexican Street Corn Potato Salad
Before we dive into the step-by-step directions, let’s take a look at the key ingredients you’ll need to make this vibrant and delicious potato salad.
Ingredients:
4 large potatoes, peeled and cubed: The base of the salad. Potatoes provide a creamy, starchy texture that complements the crunchy corn.
2 cups corn kernels (fresh, frozen, or grilled): The star of this dish. Whether you’re using fresh corn, frozen kernels, or grilling your own corn on the cob, this ingredient gives the salad its signature sweetness and smokiness.
1/2 cup mayonnaise: The creamy base for the dressing. It gives the salad its smooth texture and acts as a binder for the other ingredients.
1/4 cup sour cream: Adds extra creaminess and a tangy flavor that enhances the overall taste of the salad.
1 tablespoon lime juice: Freshly squeezed lime juice adds brightness and tang, complementing the richness of the mayonnaise and sour cream.
1 teaspoon chili powder: For a touch of heat and a slight smokiness, chili powder gives the dish an authentic Mexican flavor.
1/2 teaspoon smoked paprika: This adds a smoky, earthy flavor that enhances the depth of the salad.
1/4 teaspoon garlic powder: A little garlic goes a long way in rounding out the flavors and making the dressing extra savory.
1/4 teaspoon salt: For seasoning and enhancing the natural flavors of the ingredients.
1/4 cup fresh cilantro, chopped: Cilantro adds a fresh, herbal note that brightens the salad and adds a pop of color.
1/4 cup crumbled cotija cheese: This Mexican cheese has a salty, crumbly texture that’s perfect for topping off the salad.
1 tablespoon hot sauce (optional): If you like a little extra heat, add hot sauce to taste. It’s optional but adds a delicious kick.
🍴 Step-by-Step Directions for Making Mexican Street Corn Potato Salad
This recipe is as simple as it is delicious. Let’s walk through each step to create this flavorful and satisfying side dish.
1. Cook the Potatoes
Start by peeling and cubing the potatoes into bite-sized pieces. Place the cubed potatoes in a large pot and cover them with water. Bring the pot to a boil over medium-high heat.
Let the potatoes cook for 10-12 minutes, or until they are fork-tender. You want them soft enough to mash slightly but still firm enough to hold their shape. Once the potatoes are done, drain them and let them cool slightly before assembling the salad.
2. Cook the Corn
While the potatoes are cooking, it’s time to prepare the corn. If you’re using fresh or frozen corn, you’ll need to cook the kernels. Heat a skillet over medium heat and add the corn. Cook, stirring occasionally, for about 5-7 minutes, or until the corn is lightly browned and slightly charred.
If you’re using grilled corn, cut the kernels off the cob once it’s cooled and set them aside. Grilled corn adds an extra smoky flavor, but any type of corn will work well in this recipe!
3. Prepare the Dressing
In a medium-sized bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt. Mix everything together until smooth and well-combined. The dressing should have a creamy texture with a nice balance of tang and spice.
4. Assemble the Salad
In a large mixing bowl, combine the cooked potatoes, corn kernels, and freshly chopped cilantro. Pour the prepared dressing over the ingredients and toss everything together until the potatoes and corn are evenly coated with the creamy dressing.
Make sure that every bite gets a good mix of potatoes, corn, and cilantro to ensure a flavorful experience in every spoonful.
5. Finish and Serve
Once the salad is fully mixed, transfer it to a serving dish. Top with crumbled cotija cheese and drizzle with hot sauce for an added kick of spice, if desired. Garnish with a little extra cilantro for color, and you’re ready to serve!
Serve the Mexican Street Corn Potato Salad chilled or at room temperature. It pairs perfectly with grilled meats, tacos, or just about any summer meal.
🥄 Tips for the Best Mexican Street Corn Potato Salad
Here are a few tips to ensure your Mexican Street Corn Potato Salad turns out just right:
Use Fresh Corn: If possible, opt for fresh corn on the cob and grill it for extra flavor. Grilled corn will give the salad a smoky, charred taste that enhances the overall dish.
Let the Potatoes Cool: Don’t skip the cooling step! Let the potatoes cool slightly before assembling the salad. This helps them absorb the dressing better and prevents them from getting too mushy.
Adjust the Spice Level: If you like it spicy, feel free to add more chili powder or a few extra dashes of hot sauce. Alternatively, if you prefer a milder flavor, you can reduce the chili powder or leave out the hot sauce.
Make It Ahead of Time: This salad is perfect for making ahead! In fact, the flavors will continue to meld as it chills in the fridge, making it an ideal dish to prepare the night before a party or barbecue.
Add Protein: To make this salad a more filling main dish, you can add grilled chicken, shrimp, or even tofu for a protein-packed meal.
🥳 Final Thoughts on Mexican Street Corn Potato Salad
This Mexican Street Corn Potato Salad is a perfect combination of creamy, tangy, and spicy flavors, making it a unique and delicious twist on a traditional side dish. Whether you’re grilling out, attending a potluck, or just craving something fresh and flavorful, this potato salad is sure to become a favorite. The sweet, smoky corn paired with the creamy dressing and cotija cheese will have everyone coming back for more.
So, the next time you’re planning a gathering or need a dish to bring to a summer picnic, be sure to whip up this Mexican Street Corn Potato Salad. It’s easy, vibrant, and packed with flavor — a sure crowd-pleaser that’s perfect for any occasion.