Mexican Street Corn Potato Salad

My Mexican Street Corn Potato Salad recipe borrows the incredible flavors of elote, complete with the creamy sauce, fresh lime, cilantro, and crumbly cotija cheese ~ it’s perfect for your next potluck or backyard barbecue.

Mexican street corn meets grandma’s potato salad

Mexican street corn is corn on the cob that’s been grilled, then slathered in mayo, and topped with chili, crema sauce, and crumbly cotija cheese ~ lime and cilantro make the flavors pop. I’ve already used this irresistible combo in my Mexican street corn salad, and today I’m having some fun with everybody’s favorite potluck classic. Why settle for the same old same old when you can celebrate with this south of the border inspired recipe.

Ingredients for Mexican Street Corn Potato Salad

• new potatoes
• mayonnaise
• corn
• red onion
• jalapeño pepper
• black olives
• cilantro
• chipotle chile pepper powder ~ this is spicy, so substitute regular chili powder if you like less heat.
• crumbled cojita cheese ~ substitute feta or shredded Monterey Jack.
• sour cream or Mexican crema
• fresh lime
• shredded lettuce

TIP: add the mayo while the potatoes are steaming hot!

Making this salad starts like any other great potato salad, with tender new potatoes tossed with creamy mayo while they’re still steaming hot. I blend in some lime juice and smokey chipotle chili pepper with the mayo to start infusing the street corn vibe right from the beginning. The hot potatoes will absorb all those amazing flavors.

The easiest way to cook corn for salads

• Place an ear of corn, still in its husk, right into the microwave and cook for 3 minutes. If you do more than one ear at a time, you’ll need a little longer, depending on how you like your corn done.
• Peel away the husk under cold running water. The husk and silk will slide right off.
• Remove the kernels with a small sharp knife. I like to stand the ear in a large bowl to catch the kernels.

How to grill corn in the broiler

If you want to go a step further with this salad you can grill the corn, either on an outdoor grill, or right in your oven’s broiler.

• Shuck the corn, and brush with olive oil or melted butter.
• Place on a baking sheet and place 6 inches under the broiler flame.
• Cook for 10 minutes, turning often.
• Let cool and then slice off the kernels with a small sharp knife.

perfect salads for potlucks ~

• Spicy Thai Spaghetti Salad
• Mediterranean Bean Salad
• Sour Cream and Onion Potato Salad
• Corn and Cucumber Salad

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Mexican Street Corn Potato Salad

5 from 9 votes

Mexican Street Corn Potato Salad, complete with creamy sauce, lime, cilantro, and cotija cheese ~ perfect for backyard barbecues!

Print Recipe Rate Recipe

Prep Time:20 minutes minutes

Cook Time:10 minutes minutes

chill time:2 hours hours

Total Time:2 hours hours 30 minutes minutes

Servings: 10 servings

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

• 1 lb small thin-skinned potatoes, skin on
• 1/4 cup mayonnaise, (I used a heaping 1/4 cup)
• 3 Tbsp lime juice, divided
• 1/2 tsp chipotle chile powder
• salt and fresh ground black pepper , to taste
• 1/2 cup sliced black olives
• 2 ears cooked or grilled corn, kernels removed
• 1/4 cup minced red onion
• 1 jalapeño or Serrano pepper, minced
• 1/2 small head iceberg lettuce, thinly shredded
• fresh cilantro leaves
• crumbled Cojita cheese
• 1 lime, cut in wedges
• 1/4 cup sour cream, or Mexican crema

Instructions

• Boil the potatoes in salted water until they are just tender. Drain and rinse briefly in cold water. Cut them in bite sized chunks and put them in a bowl.
• Mix together the mayonnaise, 1 tablespoon of the lime juice, chipotle chile pepper, and salt to taste. Taste and add a little more lime juice if you like.

  Pour the dressing over the still hot potatoes and toss to coat them evenly. Mix in the olives, corn, and hot peppers. Season with salt and pepper to taste, and chill for at least 2 hours.
• Arrange the shredded lettuce on a platter or large shallow salad bowl. Top with the potato salad, and then garnish with cilantro, more chipotle pepper, crumbled cojita cheese, and lime wedges.
• Thin the sour cream with a tablespoon or 2 of lime juice and drizzle over the salad just before serving.

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Course: Side Dish

Cuisine: Mexican/American

Author: Sue Moran

Keyword: barbecue, cinco de mayo, corn, elote, Mexican, new potatoes, picnic, potato salad, salad, side dish

Nutrition

Serving: 1 serving · Calories: 117 kcal · Carbohydrates: 14 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Cholesterol: 6 mg · Sodium: 152 mg · Potassium: 295 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 223 IU · Vitamin C: 15 mg · Calcium: 23 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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