Mexican Street Corn Potato Salad
This Mexican Street Corn Potato Salad takes the best parts of elote, charred corn, tangy crema, chili, and lime, and folds them into a creamy, hearty potato salad. It is the side dish that disappears first at every cookout.
Bold flavors, a little heat, and plenty of texture make it just as good on a quiet weeknight as it is for a party.
Why This Salad Always Gets Finished First
Roasting the corn gives it a smoky edge that cuts through the richness of the dressing. Toss in black beans and crunchy red onion, and every bite has something different going on.
I keep coming back to this version because it holds up well. The waxy potatoes stay firm and the dressing stays creamy without getting watery, so the salad looks as good on the platter as it does on the fork.
Ingredients
- 2 lb Yukon Gold potatoes, scrubbed: waxy skin does not need peeling and holds its shape
- 1 cup corn kernels (fresh or frozen): grilled or pan-charred for that smoky bite
- 1 can (15 oz) black beans, rinsed and drained: adds heft without mushiness
- 1/2 cup diced red onion: sharp crunch that softens slightly as it sits
- 1 jalapeño, finely chopped (seeds removed for less heat): fresh, bright heat
- 1/4 cup chopped fresh cilantro, plus extra for garnish: use only the leaves and tender stems
- 1/2 cup mayonnaise: full-fat gives the richest texture
- 1/4 cup sour cream or Mexican crema: adds tang and keeps the dressing light
- 1/4 cup crumbled cotija cheese, plus extra for garnish: salty, crumbly, and classic
- 2 tbsp fresh lime juice: never bottled, the brightness is worth the squeeze
- 1 tsp chili powder: warm earthy backbone
- 1/2 tsp ground cumin: a little smoky depth
- 1/2 tsp salt, plus more for the potato water: bring it all together
- 1/4 tsp black pepper: just enough to round things out
Variations and Swaps
- Make it vegan: use a good vegan mayo, skip the sour cream or use a plain plant-based yogurt, and leave out the cheese or substitute a crumbled plant-based feta.
- No cotija?: crumbled feta or queso fresco are the closest swaps, both bring the right salt and crumble.
- Swap the beans: pinto beans work beautifully, and even chickpeas will carry the dressing.
- Turn up the heat: leave the jalapeño seeds in, or swap in a minced serrano for real fire.
- Sweet potato twist: sub in cubed sweet potatoes for a sweeter, softer salad, just shorten the boil time and handle them gently when folding.
For a similar take, try my Chipotle Lime Grilled Chicken Breasts.
How to Make Mexican Street Corn Potato Salad
Step 1: Boil and Cool the Potatoes
Place the 2 lb potatoes in a large pot and cover with cold water by at least 2 inches. Add a generous pinch of salt, bring to a boil, then reduce to a simmer and cook until fork-tender, about 12 to 15 minutes. Drain and let them sit until cool enough to handle, then cut into bite-sized cubes.
A fork should slide in easily but the potato should not split apart; you want them cooked through but not waterlogged. The cubes will hold their shape when you fold the salad later.
Step 2: Char the Corn
While the potatoes cool, heat a cast-iron skillet or grill pan over high heat. Add the 1 cup corn kernels, no need to thaw if frozen, and cook without stirring for a minute or two at a time until deeply charred in spots, about 5 to 6 minutes total. Transfer to a plate to cool slightly.
The charred bits are what give the salad its street-corn soul. Resist the urge to stir constantly so those kernels can blister against the hot pan.
Step 3: Mix the Dressing
In a large bowl, whisk together the 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and pale orange.
Taste the dressing now. It should be tangy with a warm chili background. Add an extra pinch of salt or another splash of lime if it needs a lift.
Step 4: Toss the Salad
Add the cubed potatoes, charred corn, rinsed black beans, diced red onion, chopped jalapeño, and 1/4 cup chopped cilantro to the bowl with the dressing. Fold everything together gently until coated without mashing the potatoes.
The salad will look quite creamy at this stage. As it sits, the potatoes soak up a little dressing and the flavors settle in.
Step 5: Finish and Serve
Transfer the salad to a serving bowl. Scatter the remaining 1/4 cup crumbled cotija cheese, extra cilantro leaves, and a light dusting of chili powder over the top. Finish with one last squeeze of lime.
Serve right away at room temperature, or chill for 20 minutes if you prefer it cold. The corn stays slightly crisp and the cheese adds a salty bite right at the end.
Tips for the Best Mexican Potato Salad
- Use waxy potatoes: Yukon Golds or red potatoes keep their shape. Russets fall apart and turn the salad gummy, so skip them here.
- Char the corn properly: a dry, hot pan without oil works best. If you have fresh ears, grill them whole first, then cut off the kernels for even more smokiness.
- Let the potatoes steam-dry: after draining, leave them in the colander for a minute so excess moisture evaporates. Drier potatoes soak up the dressing better without thinning it.
- Cheese matters: cotija is salty and crumbly, just what this salad needs. If you use feta, buy a block and crumble it yourself, pre-crumbled feta is often too dry and powdery.
To double or triple for a larger gathering, scale these key ingredients:
| Ingredient | 1x | 2x | 3x |
|---|---|---|---|
| Potatoes | 2 lb | 4 lb | 6 lb |
| Corn kernels | 1 cup | 2 cups | 3 cups |
| Black beans | 1 can | 2 cans | 3 cans |
| Mayonnaise | 1/2 cup | 1 cup | 1 1/2 cups |
| Sour cream | 1/4 cup | 1/2 cup | 3/4 cup |
| Lime juice | 2 tbsp | 4 tbsp | 6 tbsp |
Storing Leftovers
- Refrigerate: store leftovers in an airtight container for up to 3 days. The salad may absorb some dressing over time; stir in a spoonful of mayo or a squeeze of lime to freshen it up.
- Serve cold: this salad is great straight from the fridge. Let it sit on the counter for 10 minutes so it is not icy cold.
What Goes Well With Mexican Street Corn Potato Salad
Carne asada tacos are a natural partner because the char on the steak echoes the corn’s smokiness. Cilantro-lime grilled chicken keeps the meal bright and fresh, and black bean burgers make it a hearty vegetarian spread with all the same warm spices.
Frequently Asked Questions
Can I make this vegan?
Yes. Use a good vegan mayonnaise, swap the sour cream for a plain plant-based yogurt, and either leave out the cheese or use a crumbled vegan feta.
Can I use a different cheese?
Absolutely. Crumbled feta or queso fresco are the closest stand-ins, both bring the right saltiness and crumble.
Do I need to peel the potatoes?
No. Yukon Gold skins are tender and add a nice earthy texture. Just give them a good scrub before boiling.
Is this salad spicy?
It is mild with the jalapeño seeds removed. Leave them in for a noticeable but not overwhelming heat, or swap in a serrano if you want serious fire.
Mexican Street Corn Potato Salad Recipe
Ingredients
Method
- Boil the potatoes in salted water until fork-tender, 12 to 15 minutes. Drain, cool, and cut into bite-sized cubes.
- Char the corn in a hot dry skillet until blistered in spots, about 5 to 6 minutes. Let cool.
- Whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Fold in the potatoes, corn, black beans, red onion, jalapeño, and cilantro until evenly coated.
- Transfer to a serving bowl. Top with extra cotija, cilantro, a dusting of chili powder, and a final squeeze of lime. Serve at room temperature or chilled.
