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Mexican Street Corn Potato Salad Recipe
Mexican Street Corn Potato Salad makes an amazing side dish for any summer BBQ—it’s creamy, refreshing, and packed with sweet corn goodness. Featuring tender potatoes, a slightly spicy, creamy dressing, and crisp, fresh corn kernels, it’s always a hit with my family. In my opinion, this is hands down the tastiest way to enjoy corn and potato salad together!
Potato salad has long been a beloved staple at American picnics and barbecues. Its roots trace back to the 17th century, when Spanish explorers are believed to have introduced an early version made with boiled potatoes mixed with vinegar, spices, or wine. By the 1800s, American recipes featured ingredients like mustard, sugar, and vinegar.
Mexican street corn potato salad is a vibrant, flavorful twist on the classic that’s perfect for summer gatherings. Whether you’re planning a picnic, hosting a backyard BBQ, or cooking a simple family meal, this dish brings bold flavor and fun to the table.
Naturally gluten-free, it can also be made vegan by swapping in plant-based mayo, using feta instead of cotija, and leaving out the eggs.
Try our Mexican Street Corn Recipe for another Great side dish
Ingredients
- 2 lbs. russet potatoes peeled and chopped into 1/2-inch pieces
- 1 1/2 teaspoons kosher salt for boiling the potatoes
- 6 large ears of corn kernels removed – or use 1 can or sweet corn, drained
- 6 hard boiled eggs chopped small – optional
- 1 small red onion finely chopped
- 1/2 cup cotija cheese crumbled
- 2 tablespoons fresh cilantro finely chopped
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
Dressing:
- 1 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon hot sauce
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 teaspoon kosher salt or to taste
- 1 teaspoon sugar or to taste
Instructions
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Add the potatoes to a large pot and cover with water, also add 1 1/2 teaspoons of salt. Place on the stove over medium-high heat and bring to a boil.
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Boil until barely fork-tender, about 9-10 minutes. Drain well and let cool in the pot or in a colander.
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In a medium bowl whisk together the dressing ingredients and place in the fridge to chill.
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Next, while boiling the potatoes, place a cast iron pan over medium-high heat, add just a splash of oil, and add the corn kernels. Stir and cook until lightly charred. Remove from heat and set aside to cool.
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Transfer the cooled potatoes to a large mixing bowl.
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Add the chopped eggs, if using. Add the corn, onion, cotija cheese, and cilantro. Stir to combine.
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Add the salad dressing and gently stir until fully coated. Taste and adjust for salt and pepper.
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Serve warm or chilled with more cotija cheese on top and fresh cilantro.
