This recipe is a flavorful twist on a classic potato salad. It’s loaded with smoky, Mexican flavors, it’s creamy, and it has a little crunch from the corn. Finish it off with fresh cilantro, a squeeze of lime, and a handful of crumbled cotija, and you’ve got a potato salad that doesn’t just show up, it shows off!
Love Mexican street corn? Try our Authentic Mexican Street Corn and our Mexican Street Corn Soup.
Why My Recipe
- The flavors of Mexican street corn turned into a potato salad!
- Charred corn adds a little extra flavor. Use frozen or cut straight from the cob.
- Adding vinegar to the potatoes while they are hot helps them absorb flavor.
If you love Mexican street corn and you love potato salad, then you’ll love this recipe! And for those who don’t love a traditional potato salad, this recipe is the perfect alternative you never knew you needed. It’s everything you love about Mexican street corn, but with a creamy sauce and hearty potatoes. It’s basically a whole meal in itself!
Ingredient Notes
- Russet Potatoes: Absorb the sauce and flavor better due to their high starch content.
- Distilled White Vinegar: Adds a punch of acidity and flavor to the potatoes. If substituting with a milder vinegar like cider vinegar, double the amount of vinegar.
- Vegetable Oil: Has a neutral flavor profile. Canola and avocado oil are great substitutes.
- Corn: Use either frozen corn or cut kernels straight from the cob.
- Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
- Cilantro: Adds both color and flavor. If you don’t love cilantro, feel free to use parsley instead or leave it out altogether.
- Lime Juice: Freshly squeezed is always going to have the best flavor, but bottled lime juice works too.
- Chili Powder: Adds a mild smokiness without being overwhelmingly spicy. Substitute with ancho chili powder for a more authentic flavor.
- Crumbled Cotija Cheese: If you can’t find cotija cheese, you can substitute with feta or parmesan cheese.
Why Russets?
You could actually use any variety of potatoes to make a potato salad. I’m using russets because they absorb more liquid than other potatoes. This means that they will absorb flavor and sauces better, too. It’s all about the flavor.
You could also use red potatoes or Yukon gold potatoes which will hold their shape a little better. They just absorb less moisture so they won’t soak up as much flavor. Another plus for these potatoes is that they have a thin skin and don’t need to be peeled. Use whichever works best for you!
The Secret to Flavor
Nobody likes a bland potato salad, and adding more dressing doesn’t solve the problem. The secret? Add a drizzle of vinegar to the potatoes immediately after cooking. Warm potatoes absorb liquid better than cooled ones, and that quick hit of acidity soaks in fast, giving your salad a punch of flavor at its core.
Adjust the Heat
If you’re into heat, bump up the chili powder, add a little hot sauce, or toss a few jalapeño slices on top. Not a fan of spicy? You can easily skip or cut the chili powder by half.
Frozen or Fresh Corn
You’ve got options when it comes to the corn in this recipe. Frozen corn is quick and convenient. Just make sure it’s fully thawed before hitting the skillet so that it has a chance to char.
But if fresh corn is in season, go ahead and slice those kernels straight off the cob. It adds a little extra crunch and sweetness that’s totally worth it. And here’s a pro tip: you don’t have to stand the cob upright like it’s about to take a school photo. Lay it flat on the cutting board and slice along the side. It’s way less messy and your kernels won’t go flying across the kitchen.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Potato salad can sit at room temperature for 2 hours. If you are outside and the temperature is above 90 degrees, that time is reduced to 1 hour.
