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Mexican Street Corn Potato Salad

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Mexican Street Corn Potato Salad is a delightful fusion of flavors, combining the creamy richness of potato salad with the vibrant tastes of Mexican street corn. This dish is perfect for any gathering and is sure to impress. To prepare, boil chopped russet potatoes until tender, then cool. In a saucepan, mix mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper, then add corn kernels and heat through. Combine the cooled potatoes, optional chopped hard-boiled eggs, and the warm corn mixture. Add red onion, cotija cheese, and cilantro or parsley, and mix well. Serve warm or chilled, and enjoy the bold flavors and creamy texture of this unique salad.
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Updated on Fri, 25 Jul 2025 21:16:30 GMT
Mexican Street Corn Potato Salad Pin it
Mexican Street Corn Potato Salad | myhomemaderecipe.com

This Mexican corn salad with potatoes quickly became a favorite in my house for summer gatherings and potlucks thanks to its creamy texture and bold street corn flavors. The combination of sweet corn, tangy cotija, creamy potatoes, and a little heat makes this dish completely irresistible whether you serve it warm or cool. If you crave the taste of Mexican elote in easy salad form, this is a must.

When I first tested this, everyone wanted seconds before I had finished clearing the dishes and it quickly became my go-to for summer holidays.

Ingredients

  • Russet potatoes: These provide a fluffy texture that holds the creamy dressing wonderfully Choose firm potatoes and avoid any with green spots
  • Kosher salt: Essential for seasoning potatoes while boiling so every bite is flavorful
  • Hard-boiled eggs: Completely optional but they add protein and extra creaminess Use eggs that are a week old for easiest peeling
  • Mayonnaise: This brings creaminess and binds the salad together Opt for a real egg mayo for best flavor
  • Chicken or vegetable stock: Lends a savory undertone Choose good quality and low sodium if possible
  • Cholula hot sauce: Infuses just the right amount of kick Adjust to your spice level preference
  • Fresh lime juice: Gives bright freshness Roll the lime before juicing to maximize yield
  • Sugar: Balances the tanginess Use granulated sugar and adjust to taste
  • Ground red chili powder: Rounds out each bite with subtle smoke Any mild chili powder works well
  • Freshly ground black pepper: Adds depth and a gentle heat Grind fresh for best aroma
  • Fresh corn kernels: For authentic flavor and pop of sweetness Use ears that feel heavy and have bright green husks
  • Red onion: Gives gentle sharpness without overpowering Finely chop for even distribution
  • Cotija cheese: Salty crumbly cheese that is classic in street corn Use feta in a pinch if needed
  • Cilantro or parsley: Brings herbaceous freshness Pick bright green leaves for best color and taste

Instructions

Boil the Potatoes:
Place peeled and chopped russet potatoes in a large pot with two teaspoons of kosher salt Completely cover with water and bring to a gentle boil Cook until the potatoes yield easily to a fork about ten minutes then drain well and let them cool slightly so they hold their shape later
Make the Dressing and Warm the Corn:
In a large saucepan whisk together mayonnaise chicken or vegetable stock Cholula hot sauce fresh lime juice sugar remaining kosher salt chili powder and freshly ground black pepper Stir in fresh corn kernels and place the pan over medium heat Gently cook and stir for several minutes until the corn is heated through and the dressing is slightly thickened Do not boil
Combine the Base:
Add cooled potatoes to a very large mixing bowl If you are using hard-boiled eggs gently fold them in next Pour the warm corn and dressing mixture evenly over the potatoes Use a broad spatula to mix everything together making sure all the potatoes are coated but taking care not to mash them
Add Flavor Toppings:
Scatter finely chopped red onion crumbled cotija cheese and chopped cilantro or parsley over the salad Gently combine everything one last time Taste and add extra salt or fresh lime if needed
Serve:
For a classic street corn flavor serve immediately while slightly warm Or chill in the fridge for at least one hour for a cold potato salad Both versions taste wonderful
A bowl filled with a delicious and colorful salad, including eggs, corn, and potatoes, is ready to be enjoyed. Pin it
A bowl filled with a delicious and colorful salad, including eggs, corn, and potatoes, is ready to be enjoyed. | myhomemaderecipe.com

Even my cheese-wary niece now insists it goes in every potato salad and that memory always makes me smile when I pull out the bag for this recipe

Storage Tips

Refrigerate leftovers in a tightly sealed container for up to three days If the salad gets a little dry just add a splash of extra mayo or a squeeze of lime to refresh it before serving The flavor actually deepens after a night in the fridge making it great for advance prep

Ingredient Substitutions

Feta cheese works in place of cotija if needed Use Greek yogurt or sour cream instead of mayonnaise for a lighter version For extra spice swap in sriracha or jalapeno hot sauce instead of Cholula If you cannot get fresh corn frozen corn turns out sweet and tasty too

Serving Suggestions

This pairs beautifully as a side with grilled chicken shrimp or portobello mushrooms For a main course option stir in some black beans or shredded rotisserie chicken Top with extra cilantro and a dusting of chili powder to take it over the top For a party platter serve in lettuce cups for a fun twist

Cultural Context

Inspired by Mexican elote or esquites which are beloved for their grill-charred corn and tangy creamy dressing This salad brings that spirit to American cookouts and potlucks where the potato salad is always welcome You get all the sweetness smokiness and zing in every forkful

A bowl of Mexican food with a variety of ingredients, including corn, onions, limes, and eggs. Pin it
A bowl of Mexican food with a variety of ingredients, including corn, onions, limes, and eggs. | myhomemaderecipe.com

This salad is a true celebration of Mexican street food flair and makes any meal feel special with minimal effort. Enjoy every tangy creamy bite!

Mexican Corn Salad

Discover the recipe for Mexican Street Corn Potato Salad, a delicious combination of creamy potatoes and Mexican street corn flavors.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Zaho

Category: Salads

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (8 servings)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces.
02 2 teaspoons kosher salt (for boiling potatoes).
03 6 hard-boiled eggs, chopped small (optional).
04 1 cup mayonnaise.
05 ¼ cup chicken or vegetable stock.
06 1-3 tablespoons Cholula hot sauce.
07 2-3 tablespoons fresh lime juice (about 1 large lime).
08 1 teaspoon kosher salt (adjust to taste).
09 1 teaspoon sugar (adjust according to taste).
10 ¼ teaspoon ground red chili powder.
11 1 teaspoon freshly ground black pepper.
12 6 large ears of corn, kernels removed.
13 ¼ cup red onion, finely chopped.
14 ¼ cup cotija cheese, crumbled.
15 2 tablespoons fresh cilantro or parsley, chopped small.

Instructions

Step 01

Toss potatoes into a pot of boiling water with 2 teaspoons of salt. Cook until soft enough to stick a fork in, about 10 minutes. Drain and let cool.

Step 02

In a large saucepan, mix together mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper. Add corn kernels and warm over medium heat, stirring occasionally until heated through.

Step 03

Place cooled potatoes into a large mixing bowl. Optionally, add chopped hard-boiled eggs. Pour warm corn mixture over potatoes and gently mix until everything is coated.

Step 04

Add chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley. Mix well.

Step 05

Serve salad warm or chill in the fridge before serving.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 18 g
  • Total Carbohydrate: 35 g
  • Protein: 5 g