I can’t express how much I love a good potato salad, and this Mexican Street Corn Potato Salad is truly a game changer! Growing up, summer gatherings meant one thing: everyone brought their own spin on potato salad, but this recipe takes the traditional dish and gives it a zesty flair that makes it stand out from the crowd. The combination of creamy potatoes paired with the bright flavors of Mexican street corn feels like a fiesta in your mouth!
I’ve got a funny story about this salad, actually. A few years ago, I decided to bring it to a potluck BBQ, and let me tell you, it was the hit of the night! I barely got a spoonful for myself because everyone kept coming back for seconds and thirds. Now, whenever I make it, people start asking me when I’ll bring it over again. Trust me, once you taste this salad, you’ll be just as hooked!
What’s in Mexican Street Corn Potato Salad?
Let’s break down the star players of this flavorful dish so you know exactly what you’re getting into:
Potatoes: The main event! I usually choose Yukon Gold or red potatoes for their buttery texture and flavor. Plus, they hold up so well when tossed with the dressing.
Corn: Sweet, juicy corn is what this dish is all about. You can use grilled corn for that smoky flavor or canned/frozen corn if you’re in a hurry. Either way, it really brings a pop of color and sweetness!
Mayonnaise: I like to use a creamy mayo as the base for the dressing. It binds everything together and gives it that classic potato salad creaminess.
Fresh Lime Juice: A splash of lime brightens everything up. It adds that tangy kick that complements the spices perfectly!
Chili Powder: A sprinkle of this gives the salad the perfect amount of heat, reminiscent of the popular Mexican street corn, or elote.
Cilantro: Fresh cilantro adds a herby freshness that lifts the flavors and adds an aromatic quality.
Cotija Cheese: This crumbly cheese is an absolute must! It adds a salty, nutty flavor that takes our salad to the next level.
Is Mexican Street Corn Potato Salad Good for You?
Now, you may be wondering if this delightful salad is healthy. Here’s a quick breakdown:
Potatoes: They’re full of vitamins and minerals, especially Vitamin C and potassium, but be mindful of portion sizes if you’re watching carbs.
Corn: Fresh corn is loaded with fiber, which is great for digestion, and antioxidants like lutein and zeaxanthin – so you can definitely feel good about adding it in!
Mayonnaise: This is where the calories can creep in. You can opt for a light or avocado mayo if you’re looking to save on calories while still keeping that creamy texture.
It’s all about balance! Enjoy this salad as a side, but keep your portion in moderation to make the most of its rich flavors without overindulging.
Ingredients List
– 2 lbs Yukon Gold or red potatoes (about 6 medium-sized)
– 1 cup corn (grilled, canned, or frozen)
– ½ cup mayonnaise (or use a light variety)
– Juice of 1 large lime
– 1 tsp chili powder
– ¼ cup fresh cilantro, chopped
– ½ cup crumbled Cotija cheese (or feta if needed)
– Salt and pepper to taste
This recipe will serve about 6-8 people, making it perfect for gatherings!
How to Make Mexican Street Corn Potato Salad?
Making this salad is super easy, and I promise it only takes a little bit of time! Here’s how to do it:
1. Start by bringing a large pot of salted water to a boil. Add the potatoes and cook until they’re fork-tender, about 15-20 minutes. Drain and let them cool for a few minutes before chopping into bite-sized pieces.
2. If using corn on the cob, grill or boil it until cooked; then slice the kernels off. If you’re using canned or frozen corn, just give it a quick rinse and drain to get rid of extra salt.
3. In a large bowl, mix together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper. This dressing will bring all the flavors together!
4. Add the chopped potatoes, corn, cilantro, and Cotija cheese to the bowl and gently toss it all together until everything is coated in the dressing. Be careful not to mash the potatoes!
5. Taste it for seasoning, and feel free to adjust with more salt, lime juice, or chili powder if you like a bolder flavor.
6. Cover and refrigerate for at least 30 minutes before serving to let those flavors meld together – trust me, it’s worth the wait!
Fiesta-Ready Serving Tips!
Here are a few fun variations and serving suggestions to make this salad your own:
– Swap out the Cotija cheese for a vegan alternative if you’re serving dairy-free guests.
– Add diced jalapeños or even some diced avocado for extra flavor and creaminess!
– This salad is best served chilled, but if you want to enjoy it warm, skip the refrigeration step.
I can’t wait for you to try this Mexican Street Corn Potato Salad! I promise it’ll be a hit at your next barbecue or picnic. Take it from me—people will be asking for the recipe! Make it, enjoy it, and let me know in the comments how it turned out for you. Happy cooking!
