
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

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

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!