This Mexican Street Corn Potato Salad is a delicious twist on a classic recipe that your summer BBQ needs!

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mexican street corn potato salad

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!

mexican street corn potato salad

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

Mexican Street Corn Potato Salad

Jacklin Altman
This potato salad combines two classic flavors into one amazing side dish! Perfect for your next cookout.
No ratings yet
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish, Salad
Cuisine American, Mexican
Servings 16 1/2 cup servings
Calories 88 kcal

Equipment

  • Large pot to boil potatoes
  • Mixing Bowls
  • Microplane to zest limes

Ingredients
  

Salad
  • 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
Dressing
  • 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

Instructions
 

  • 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.

Notes

Each 1/2 cup serving is 3 points, or 5 points for a full cup. You can add this recipe to your WW app here. 

Nutrition

Calories: 88kcalCarbohydrates: 16gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 5mgSodium: 77mgPotassium: 430mgFiber: 2gSugar: 3gVitamin A: 185IUVitamin C: 9mgCalcium: 49mgIron: 1mg
Keyword WW, corn, vegetarian, salad, side dish, potatoes
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

3 thoughts on “Mexican Street Corn Potato Salad”

  1. Hi there 😊I’m from Germany and would love to try your recipe… sadly, I’ve never heard of or seen cotija cheese… do you have any suggestions on how to replace it? Feta cheese perhaps? 🤔

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