One of my all-time favorite foods is Mexican street corn. I love the freshness of the veggies, the sweetness of the corn, and the creamy sauce with a little bit of heat that brings it all together. I have a light Mexican street corn recipe that will knock your socks off (check it out here) and I really wanted to build on that. With the weather heating up and it being prime BBQ season, the idea struck – Mexican street corn potato salad.
I combined the flavors of sweet and spicy street corn with the comforting textures and flavors of a classic potato salad. The end result is creamy, spicy, a little sweet, and all-around amazing. Bring this to your next barbecue or potluck and I promise there won’t be leftovers!
Making Mexican street corn potato salad
First things first, you’re going to clean and boil your potatoes until they’re softened, and then let them cool and chop them up. You can use whatever potato you like– I use red potatoes and left a little bit of skin on to add some texture. Once they’re boiled, the skin is super easy to peel off though, so you can remove the skins entirely. Once your potatoes are prepped and ready, it’s just a matter of chopping your veggies, mixing up your sauce, and then mixing it all together. Then you’re just gonna let it sit in the fridge until you’re ready to serve!
For the base, you’ll need:
- potatoes of choice, boiled, peeled, cut into small pieces
- Corn- you can use sweet kernel canned corn or use corn off the cob, cooked and cooled and cut off
- Jalapeño- pickled jalapenos taste better in this recipe in my opinion (they give a great zing), but you can use fresh or canned as well, just remove the seeds and stems and chop them finely
- Red onion, diced
- Fresh cilantro, chopped finely
- Cotija cheese, crumbled
For the sauce, you’ll need:
- nonfat Greek yogurt
- Zest and juice from fresh limes
- Apple cider vinegar
- Agave nectar or honey to add a touch of sweetness
- Cumin, smoked paprika, and chipotle chili powder to season
Add your corn, onion, and jalapeño to your cooled and cut potatoes and mix it all together. In a small mixing bowl, mix up all of the sauce ingredients and taste to adjust seasoning to your preference (can add more lime juice to give it more zing, more sweetener, etc as you like). Pour your sauce over your vegetable and potato mixture and mix until well coated. Add your cilantro and Cotija cheese and give it a gentle mix to just incorporate them. Let’s sit in the fridge until you’re ready to serve, and store your leftovers in an airtight container in the fridge for up to three days. Enjoy!
Mexican Street Corn Potato Salad
- Large pot to boil potatoes
- Mixing Bowls
- Microplane to zest limes
- 2.5-3 lb red potato cut, boiled, cooled
- 1 can corn about 2 cups
- 1 heaping cup red onion diced
- 1 jalapeño seeds removed and diced or 1/4 cup pickled jalapenos diced finely
- 1/2 cup cotija cheese crumbled
- 1 cup nonfat Greek yogurt
- 1 1/2 tsp chipotle chili pepper powder
- 1 1/2 tsp smoked paprika
- 1 tbsp agave nectar or can use honey
- 1/2 tsp cumin
- 2 tbsp apple cider vinegar
- Juice and zest of 2 limes
- First, you'll want to boil and cool your potatoes. I used red potatoes, so it took about 15 minutes at a rolling boil. Then I let them cool, peeled the skins off, and chopped them into small pieces. Set potato aside while you prep the rest of your vegetables.
- Prep your corn (if you're using fresh corn, cook it and cut it off the cob and let it cool). Chop your onion, and chop your pickled (or fresh, de-seeded) jalapeno. Combine potato, corn, onion, and jalapeno and mix together.
- In another mixing bowl, combine all of the dressing ingredients and mix until fully combined and smooth. Adjust seasonings to taste.
- Pour dressing over potato mixture and toss to coat. Add cilantro and crumbled cotija cheese and toss gently to incorporate. Let chill until ready to serve and enjoy! Store leftovers in the fridge for up to 3 days.