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overhead view of Mexican Street Corn Potato Salad in a bowl
Olga

The Best Mexican Street Corn Potato Salad

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This Mexican street corn potato salad is made with roasted corn, golden potatoes, mayo, lime, scallions, and crumbled cotija — great for cookouts or weekday meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 lbs baby yellow potatoes halved
  • 2 cups frozen organic sweet corn
  • ⅓ cup sour cream
  • 2 tbsp mayo
  • 2 tbsp fresh lime juice
  • 3 scallions thinly sliced
  • 1 jalapeño thinly sliced
  • ¼ cup fresh cilantro chopped
  • ½ cup crumbled cotija or queso fresco
  • 1½ tsp salt
  • ½ tsp chili powder or smoked paprika
  • Optional: lime wedges for serving

Equipment

  • 1 Medium Pot
  • 1 Large Skillet
  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Mixing Bowl
  • 1 Measuring Cups and Spoons
  • 1 Spoon or spatula

Method
 

  1. Prep: Scrub and halve the potatoes, slice the scallions and jalapeño, chop the cilantro, and crumble the cheese.
  2. Boil the potatoes in salted water for 12–15 minutes until fork-tender, then drain and let them steam out.
  3. While the potatoes cook, place a skillet over medium heat and add the frozen corn straight from the bag.
  4. Cook the corn for 8–9 minutes, stirring every couple of minutes, until cooked through and golden in spots; turn up the heat for the last 2 minutes if you want browning.
  5. In a large bowl, stir together the sour cream, mayo, lime juice, and salt until smooth.
  6. Add the warm potatoes and gently toss to coat them in the dressing.
  7. Add the cooked corn, scallions, jalapeño, and chopped cilantro, and mix again gently.
  8. Top with crumbled cheese and dust with chili powder or smoked paprika.
  9. Serve warm or chilled with lime wedges on the side.

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