Loaded Mexican Street Corn Potato Salad

Loaded Mexican Street Corn Potato Salad combines vibrant flavors and textures into a satisfying dish. In just about 30 minutes, you can whip up a delicious salad featuring tender potatoes and zesty corn, making it a perfect side for any grill-out or family gathering. The combination of creamy dressing and the crunch of cotija cheese truly elevates this dish.

This recipe is ideal for potlucks, barbecues, or an easy weeknight dinner. Plus, it stores well in the fridge, allowing you to make it a day ahead without sacrificing flavor.

Why You’ll Love This Recipe

• The creamy dressing perfectly complements the crisp texture of the charred corn.
• It can be prepared in advance, freeing up your time on busy days.
• The explosion of flavors from spices and lime juice brings a fresh twist to traditional potato salad.
• Each bite is filled with vibrant colors and textures, making it visually appealing.

What You’ll Need

Gather these ingredients for a delicious Loaded Mexican Street Corn Potato Salad.

For the Salad

• 2 lbs baby potatoes, halved
• 4 cups corn, fresh, frozen, or canned drained
• 1 cup cotija cheese
• 1/4 cup cilantro, chopped

For the Dressing

• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Juice of 1 lime

For Serving

• Hot sauce or Tajín for topping

Use Greek yogurt in place of sour cream for a lighter option.

Substitutions & Swaps

• Cotija cheese can be swapped for feta.
• Fresh corn is best, but frozen works well.
• Greek yogurt is a healthier alternative to mayonnaise.
• Any herbs can replace cilantro if desired.

How to Make It

Here’s how to create this flavorful potato salad.

Boil

Bring a large pot of water to boil and boil the potatoes until they are just fork tender, about 12-15 minutes. (You do not want the potatoes to break or be mushy when poked.)

Drain

Drain and let cool for 10-15 minutes.

Char Corn

While the potatoes cook, char the corn in a skillet over medium to high heat for 5-7 minutes. Let cool.

Whisk Dressing

In a medium bowl, whisk together the salt, pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream, and lime juice. Stir until completely mixed together. Set aside.

Combine Ingredients

To a large bowl, add the cooled potatoes, corn, cotija cheese, cilantro, and the dressing. Toss around until coated.

Top & Serve

Top with extra cotija, cilantro, and Tajín before serving.

How to Store It

Fridge: Up to 3 days in an airtight container.
Freezer: No, it doesn’t freeze well due to the potatoes.
Reheat: Enjoy cold or at room temperature; no reheating required.

Tips for Best Results

• Ensure the potatoes are cooked al dente to maintain their shape.
• Char the corn until slightly blackened for enhanced flavor.
• Adjust the amount of lime juice according to your taste preference.
• For added heat, mix in diced jalapeños with the salad.

Serving Suggestions

• Pair with grilled meats for a complete summer meal.
• Serve at parties as a colorful side dish.
• Great for lunchtime meals or picnics in the park.