Oh boy, do I have a treat for you! Mexican Street Corn Potato Salad has become one of my go-to dishes for gatherings, barbecues, and family get-togethers. It’s a beautiful fusion of classic potato salad and the vibrant flavors of elote, that delicious Mexican street corn slathered in mayo, cotija cheese, and spices. I love how this recipe pulls in all the flavors that remind me of warm summer nights and festive street fairs, but it’s easy enough to whip up in the comfort of your kitchen.
The first time I made this dish, I was at a fourth-of-July barbecue. I trundled over with my famous potato salad only to be outdone by a friend who brought along her rendition of elote. I thought, “Challenge accepted!” and went home to create this mashup that captures all the fun of summer, right in a salad bowl. Let’s dive in, shall we?
What’s in Mexican Street Corn Potato Salad?
Potatoes: The star of the show! I personally love using Yukon Gold potatoes for their buttery flavor and creamy texture. Plus, they hold up so well in salads without getting mushy.
Fresh Corn: Sweet, plump kernels add that signature corn flavor. Nothing beats fresh corn off the cob in summer, but if corn’s out of season, frozen works just fine! Just make sure to give it a quick boil or roast it for that charred flavor.
Mayonnaise: This creamy component brings everything together. I use a nice, full-fat mayo for richness, but you can go for a lighter option if that’s your jam.
Cotija Cheese: Think of it as the sprinkle of magic! This crumbly, salty cheese is typical in Mexican cuisine, and it adds fantastic flavor and texture to the salad. If you can’t find cotija, feta can be a great substitute too.
Jalapeño: For those who like a little kick, diced fresh jalapeño adds that perfect hint of spice. You can control how much you include depending on your heat tolerance!
Red Onion: Some crunchy, sharp red onion is essential here for its bite and brightness in flavor. Just don’t overdo it; a little goes a long way!
Lime Juice: Fresh lime juice gives this salad its zesty twist and balances out the richness of the mayo and cheese.
Cilantro: I’m a cilantro lover—its fresh, vibrant flavor just makes everything better! If you’re not a fan, simply leave it out or swap in some fresh parsley.
Is Mexican Street Corn Potato Salad Good for You?
Well, that depends! Like any potato salad, this recipe is indulgent and can be a bit rich—especially with the mayo and cheese—but hey, everything in moderation!
Potatoes: They’re packed with vitamins (especially vitamin C) and minerals like potassium. They also contain fiber if you keep the skins on, which is a bonus for gut health.
Corn: This veggie is rich in antioxidants and provides a good dose of fiber as well, keeping you full and satisfied.
Cilantro: Not only does it taste fresh, but it’s also known to have some health benefits including anti-inflammatory properties.
Just keep in mind that if you’re watching your calories or fat intake, it’s best to enjoy this potato salad as an occasional treat rather than a daily staple.
Ingredients List
– 2 pounds of Yukon Gold potatoes, diced
– 2 cups of fresh corn (or frozen, thawed)
– 1 cup mayonnaise
– 1 cup crumbled cotija cheese
– 1-2 fresh jalapeños, diced (seeds removed for less heat)
– 1/2 cup red onion, finely diced
– Juice of 2 limes
– 1/4 cup fresh cilantro, chopped (optional)
This recipe serves about 6-8 people, perfect for a gathering!
How to Make Mexican Street Corn Potato Salad?
1. **Boil the Potatoes:** Place your diced Yukon Gold potatoes into a large pot and cover them with water. Bring to a boil and cook for about 15 minutes, or until fork-tender. Drain and set aside to cool.
2. **Prepare the Corn:** If using fresh corn, boil or roast it until tender. Cut the kernels off the cob once cooled. If frozen, simply thaw and sauté it lightly in a pan for a few minutes for that roasted flavor.
3. **Mix the Dressing:** In a large mixing bowl, whisk together the mayonnaise, lime juice, and a pinch of salt and pepper.
4. **Combine Ingredients:** Once the potatoes are cooled, toss them with the corn, red onion, jalapeño, and cilantro in a large bowl. Drizzle the dressing over the top and mix gently to combine.
5. **Add Cheese:** Fold in the cotija cheese, reserving a bit to sprinkle on top when serving.
6. **Chill and Serve:** Cover and refrigerate for at least 30 minutes to blend those flavors together! Just before serving, give it a final stir and sprinkle with remaining cotija.
Perfecting Your Potato Salad Experience
– You can customize this recipe to fit your tastes! If you’d like a smoky flavor, throw in some smoked paprika.
– Not a mayo fan? Try Greek yogurt for a healthier alternative—just keep in mind it will have a different taste.
– Leaving out the jalapeño can make this dish family-friendly—trust me, kids will gobble this up!
– Serve this salad chilled on its own, or pair it with grilled meats, tacos, or even a simple veggie platter.
I can’t wait for you to give this Mexican Street Corn Potato Salad a try! It’s become a staple at my gatherings, and I have no doubt it will win over your friends and family too. And hey, if you do make it, feel free to share your experience with me! Happy cooking!
