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Mexican Street Corn Potato Salad

Grilled corn is combined with tender potatoes, then tossed in a delicious creamy, spicy sauce, fresh cilantro and freshly squeezed lime juice. This side dish comes together easily, and is great for a compliment to your weeknight dinner, summer cookouts, or even stand alone lunch.

I love fresh corn on the cob and every summer this is one of the first vegetables I’m grabbing at the grocery store. Now that we have room for a garden, we are also growing corn in our backyard. I’m not talking an entire cornfield, just a few stalks. We grew corn last summer, and it was delicious!

For this side dish, I decided to combine freshly grilled corn with potatoes, and turn it into a potato salad. One of my favorite ways to eat corn is with the flavors of Mexican Street Corn. The sauce is creamy, a hint spicy and has the fresh flavors from cilantro and freshly squeezed lime juice. It’s honestly become one of my favorite summer side dishes.

Here’s what you need to know…

The corn takes the longest to cook, if you choose to grill the corn, so I’d start with making the corn. You may cook the corn however you like. If you choose to grill the corn, it generally takes 15-20 minutes to fully cook. I do not own an outdoor grill at our current house, so I cooked my corn in a bit of a non-traditional way. I boiled the corn for 4 minutes, then cooked for a few minutes on the grill to give the charred grill marks, turning the corn cob often. This allowed my corn to still be moist, but also have some of the charred grill flavor, plus it was faster than just grilling the corn. You can also grill the corn in the husk, or in aluminum foil which helps to maintain the moisture. Make sure you brush the corn with olive oil before grilling on the grill, if you place the corn directly on the grill.

Next, you’ll want to boil the potatoes for 8-10 minutes, or until fork tender. You can start cooking the potatoes while the corn is cooking to save time. Multi-tasking at its finest, you can make the sauce while both the corn and potatoes cook the potatoes. Simply mix all ingredients for the sauce together until combined.

Once the corn has cooled enough to handle, cut the kernels off with a knife, very carefully. I recommend cutting the corn on a cutting board, and holding the corn with your hand at the very top. Using your knife, cut the kernels, starting at the top and moving the knife down towards the cutting board. I’ve seen some people place a corn cob through the center of a bundt cake pan to easily remove the corn kernels. I have not tried this method, so I’m not sure how easy it truly is.

Now all that’s left to do is toss everything together. Add all ingredients to a large bowl and toss to combine. Garnish with fresh cilantro and cheeese (Cotija or Feta). Enjoy!

If you tried this recipe, i’d love if you would rate it and leave a comment below. I truly enjoy hearing your feedback, as it helps me improve my recipes for you :). Also, make sure to find me on instagram, where you can see the cooking video for this dish as well as fun behind the scenes.

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Mexican Street Corn Potato Salad


  • Author: Jolene
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Grilled corn is combined with tender potatoes, then tossed in a delicious creamy, spicy sauce, fresh cilantro and freshly squeezed lime juice. This side dish comes together easily, and is great for a compliment to your weeknight dinner, summer cookouts, or even stand alone lunch.


Ingredients

Units Scale
  • 1.5 pounds baby potatoes, cut in quarters
  • 2 ears corn on the cob, husked

Sauce

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • Salt and pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup fresh cilantro, chopped (plus extra for garnish)
  • 1/2 cup Cotija or feta cheese, crumbled (plus extra for garnish)
  • Juice of 1 lime

Instructions

1. Bring a large pot of salted water to a boil. Add potatoes and boil for 8-10 minutes, or until fork tender.

2. Preheat grill to medium-high. Brush ears of corn with olive oil. Place ears of corn on grill. For outdoor grill, grill for 15-20 minutes, turning every 5 minutes, or until kernels are tender when pierced. Allow the corn to cool enough to handle. When cool enough to handle, use a knife to carefully cut the kernels of corn off the cob.

3. In a medium sized bowl, mix together ingredients for the sauce until combined.

4. In a large bowl, add potatoes, corn kernels and sauce. Toss to combine until everything is combined. Add extra cilantro and cheese for garnish. Serve and enjoy!

  • Prep Time: 10
  • Cook Time: 20
  • Category: Side Dish
  • Method: Grill
  • Cuisine: Mexican

Keywords: Mexican Street Corn, Potato Salad, Corn, Potatoes, Mexican Street Corn Potato Salad

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