Mexican Street Corn Potato Salad Recipe

Introduction: Mexican Street Corn Potato Salad Overview

Mexican Street Corn Potato Salad is a vibrant and flavorful dish that marries the iconic taste of elote, or Mexican street corn, with the heartiness of potato salad. Imagine tender potatoes tossed with sweet corn, spicy jalapenos, and creamy cotija cheese, all brought together by a zingy, tangy dressing of mayonnaise and lime juice. This irresistible combination creates a salad that is both comforting and refreshing, perfect for any summer barbecue or gathering.

Why It’s Perfect for Barbecues and Gatherings

  • Bursting with bold, Mexican-inspired flavors, this salad is a guaranteed crowd-pleaser.
  • Creamy, crunchy, spicy, and tangy in each bite.
  • Versatile enough to pair with any grilled meats, making it a great side for any outdoor meal.
  • Can be made ahead and chilled, allowing flavors to meld beautifully.

For another take on this delicious dish, explore The View from Great Island’s version of Mexican Street Corn Potato Salad, which features a creamy sauce, lime, cilantro, and cotija cheese.

Historical Background and Influence of Elote

Elote, or grilled Mexican street corn, is a beloved street food found throughout Mexico. Traditionally, elote is charred on the grill, then slathered with mayonnaise, sprinkled with cotija cheese, and spiced up with chili powder. The essence of this vibrant flavor has inspired countless dishes, including this potato salad.

Potato salad itself is a picnic staple, and combining it with the rich flavors of elote results in a unique blend of cultures. For a vegan twist, check out Contentedness Cooking’s Mexican Street Corn Potato Salad, which is both vegan and gluten-free.

Whether you’re hosting a backyard barbecue or looking for a new side dish to bring to a gathering, this Mexican Street Corn Potato Salad is sure to stand out with its explosion of flavors and refreshing zest.

Serving and Storage Tips

Serving Warm vs. Chilled

  • Mexican Street Corn Potato Salad is versatile and can be enjoyed either warm or chilled.
  • Warm Serving: When served warm, the flavors of charred corn kernels, creamy dressing, and cotija cheese meld beautifully, offering a rich and satisfying taste.
  • Chilled Serving: Served chilled, the salad becomes more refreshing, with the lime juice and cilantro providing a zesty contrast to the smoky flavor.
  • Tip: Garnish with extra cotija cheese and fresh cilantro for an added burst of flavor.

Reheating Options

  • Microwave: Reheat the salad in the microwave for about 1-2 minutes on medium heat. Add a splash of chicken stock or lime juice to refresh the flavors if needed.
  • Stovetop: Gently warm the salad in a non-stick pan over low heat, stirring occasionally.
  • Grilled Corn Salad: Try incorporating grilled corn for a smoky taste with Food Network’s Grilled Corn Salad.

Make-Ahead and Storage

  • Prepare the salad up to a day in advance for easy meal prep or entertaining.
  • Store it in an airtight container in the refrigerator for 3-4 days.
  • If freezing, the texture may change due to the creamy dressing. It’s best to enjoy fresh or chilled.

Pairing Suggestions

BBQ and Grilled Meats

  • Mexican Street Corn Potato Salad pairs exceptionally well with BBQ and grilled meats.
  • The smoky flavor of charred corn complements the charred and caramelized meats.
  • Serve it alongside grilled chicken, ribs, or steak for a complete BBQ experience.
  • Tip: Explore Traditional Mexican Recipes from Allrecipes for more pairing ideas.

Other Side Dishes

  • Complementary salads like a refreshing cucumber salad or black bean salsa elevate the meal.
  • Pair with crusty bread or tortillas for a more substantial serving.
  • Tip: Try a tangy and spicy salsa or guacamole for an extra Mexican flair.

Enjoy your Mexican Street Corn Potato Salad with these tips for the perfect meal experience!

Tips for Authenticity and Customization

Using Authentic Ingredients for a Traditional Flavor

  • Cotija cheese: This crumbly, salty cheese gives the salad its authentic flavor.
  • Pickled jalapenos: Traditional street corn is often spicy; pickled jalapenos add that tangy heat.
  • Fresh lime juice: A key element in bringing out the salad’s tanginess.
  • Mexican crema (or mayonnaise): Adds creaminess to the dressing.

Adjusting Spiciness and Flavors

  • Control the heat level by adding more or less jalapenos.
  • Incorporate hot chili powder or cayenne pepper for extra heat.
  • Add more lime juice for a tangier salad.

Substitutions for Different Dietary Needs or Ingredient Availability

  • Replace cotija cheese with crumbled feta for a similar texture.
  • Swap mayonnaise for Greek yogurt to lighten up the dressing.
  • Opt for vegan mayo to make the salad vegan-friendly.
  • Frozen or canned corn can be used instead of fresh.

Alternative Garnishes

  • Sprinkle extra cotija crumbles or feta on top.
  • Garnish with fresh cilantro, lime zest, or chopped green onions.

Explore Little Potatoes’ Mexican Street Corn Potato Salad for more ideas on creating a personalized version.


Can This Salad Be Made Ahead of Time?

  • Yes, you can make it up to 48 hours in advance. The flavors meld beautifully over time.

How Long Can It Be Stored in the Fridge?

  • Store in an airtight container for up to 3 days in the refrigerator. Toss before serving to redistribute the dressing.

Are There Substitutes for Cotija Cheese or Jalapenos?

  • Substitute cotija with feta or Parmesan.
  • Use green chilies or serrano peppers instead of jalapenos.

For more vegan-friendly alternatives, visit Contentedness Cooking’s Mexican Street Corn Potato Salad.

What Pairs Well with This Salad for a Complete Meal?

  • Grilled Mexican Chicken Skewers or Braised Mexican Beef.
  • Serve alongside tacos, quesadillas, or burritos.
  • Mexican Street Corn Pasta Salad makes a great complementary side.
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Mexican Street Corn Potato Salad Recipe

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


This Mexican Street Corn Potato Salad is a perfect blend of zesty, creamy, and savory flavors. Combining the iconic flavors of Mexican street corn with the heartiness of potatoes, it’s a delightful dish that’s perfect for barbecues, potlucks, or any time you need a colorful, delicious side.



For the Salad:

  • 2 lbs small potatoes (such as Yukon gold or red potatoes), halved or quartered
  • 4 ears of corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

For Garnish:

  • Additional crumbled cotija cheese
  • Chopped fresh cilantro
  • Lime wedges

Unlock the door to culinary bliss. Start cooking now!

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  1. Cook the Potatoes:
    • Bring a large pot of salted water to a boil.
    • Add the halved or quartered potatoes and cook until tender, about 10-12 minutes.
    • Drain and let cool slightly.
  2. Grill the Corn:
    • While the potatoes are cooking, preheat a grill or grill pan over medium-high heat.
    • Grill the corn until lightly charred on all sides, about 8-10 minutes.
    • Remove from the grill and let cool slightly.
    • Once cool enough to handle, cut the kernels off the cobs and transfer to a large mixing bowl.
  3. Combine the Ingredients:
    • Add the cooked potatoes to the bowl with the grilled corn.
  4. Prepare the Dressing:
    • In a small bowl, whisk together the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, chili powder, and smoked paprika until well combined.
  5. Mix the Salad:
    • Pour the dressing over the potato and corn mixture.
    • Gently toss until everything is evenly coated.
    • Season with salt and pepper to taste.
  6. Serve:
    • Transfer the salad to a serving dish and garnish with additional crumbled cotija cheese, chopped cilantro, and lime wedges.
    • Serve chilled or at room temperature.


  • Feel free to add diced jalapeños for an extra kick.
  • You can use frozen or canned corn in place of grilled corn kernels.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boil
  • Cuisine: Mexican


  • Calories: 210
  • Fat: 12g
  • Carbohydrates: 22g
  • Protein: 3g

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