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Bowl of Mexican Street Corn Potato Salad garnished with herbs and lime.

Mexican Street Corn Potato Salad

A delicious blend of creamy potato salad with the bright flavors of Mexican street corn, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs small potatoes (such as Yukon gold or red potatoes), halved or quartered Choose creamy potatoes that hold their shape.
  • 4 ears of corn, husked Can also be grilled for added flavor.
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro Fresh cilantro enhances the flavor.
  • 1/4 cup crumbled cotija cheese Substitute with feta if cotija is not available.
  • 1 unit lime, juiced Fresh lime juice for tanginess.
  • 1 teaspoon chili powder
  • to taste unit Salt
  • to taste unit Pepper

Method
 

Preparation
  1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
  2. While the potatoes are cooking, grill or boil the corn until tender. Once cooked, cut the kernels off the cob.
  3. In a large bowl, combine the cooled potatoes and corn.
  4. In a separate bowl, mix mayonnaise, sour cream, cilantro, lime juice, chili powder, salt, and pepper to taste.
  5. Pour the dressing over the potato and corn mixture and toss to coat.
  6. Sprinkle crumbled cotija cheese on top before serving.
  7. Chill in the refrigerator for 30 minutes before serving to allow flavors to meld.

Notes

Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for best flavor within 3 days. If the salad thickens too much, add extra sour cream or mayonnaise before serving again.