This isn’t the only potato salad we have on Drugstore Divas.

For more, check out our list of Easy Potato Salad Recipes. There are ones for a classic potato salad to unique recipes, like a loaded potato salad.

Grilled Mexican Street Corn Potato Salad Recipe

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Grilled Mexican Street Corn Potato Salad Ingredients:

You can get the full list of ingredients with measurements in the printable recipe card below.

• Potatoes — We suggest Russet potatoes because of their texture and because they’re less waxy than other potatoes, making them ideal for potato salad.
• Corn — Corn on the cob is ideal because you want to grill it. If you can’t, fire-roasted canned corn is a good alternative.
• Sour cream — We use a part skim sour cream, but regular sour cream is fine as well.
• Mayonnaise — Any brand works. We use a light mayo, but regular works too.
• Seasoning — You’ll need Tajin seasoning, lemon pepper seasoning, and garlic powder.
• Cilantro — This adds so much of that familiar street corn flavor to the pasta salad.
• Lime — A fresh lime is better than lime juice because you can zest the rind, which adds a lot of flavor.

How To Make Grilled Mexican Street Corn Potato Salad:

Peel and chop the potatoes into bite-sized cubes.

The potatoes will get slightly smaller as they cook, but not too much. So cut them the size that you want to eat.

Also, don’t skip peeling the potatoes. If you do, you’ll end up with peels in your potato salad. That’s fine if you’re making a classic rustic potato salad, but not in one that’s delicate like this.

Boil your potatoes in generously salted water for 15 to 20 minutes until they’re fork tender.

Quick note: Don’t skip salting the water. It’s the only way to add any real flavor to the potatoes. If you skip this step, the potatoes end up really bland.

Also, a pinch of salt isn’t going to season all the potato cubes. So add more salt than you think you need. Trust me on this.

Drain the potatoes in a colander and let them cool to room temperature.

While the potatoes are cooling, grill your corn directly on the grates.

You need to pay attention when you’re grilling the corn because you don’t want to burn it but you do want some char because that’s where the good flavor comes from.

You can skip this step and use canned corn, but you’ll miss a layer of flavor.

Cut the corn kernels off the cob into a large bowl.

Gently add the cooled potatoes into a serving bowl.

I stress gently because the potatoes are really soft. If you just dump them from the colander into the bowl without any care, there’s a chance they flatten and turn into a mashed potato texture.

In a small bowl, add sour cream, mayonnaise, Tajin seasoning, garlic powder, lemon pepper seasoning, and salt.

If you want a little more flavor, you can zest the lime in as well.

Stir until combined to make a dressing.

Add the dressing into the bowl with the potatoes and the corn.

Chop the cilantro and add it to the bowl, reserving a little bit for a garnish.

Squeeze the juice of a lime into the bowl.

Quick note: Here’s Pete’s hack to get the most juice out of the lime.

Microwave the lime for 15 seconds. Then, roll it on the kitchen counter for a few rolls to break up the insides.

Then, cut the lime in half and squeeze it. You’ll get so much more juice out this way than you would if you tried squeezing a cold lime.

Stir until everything is combined and the potatoes are completely coated in the dressing.

Quick note: This potato salad is really creamy and has a nice salty flavor from the dressing ingredients, so we skip cotija cheese or queso fresco.

I know. Cheese makes everything better, but we just feel like it gets lost in this recipe, so we don’t add it (which means you don’t have to buy it and that saves you some money).

If you really feel like you need it, add it right after the lime juice.

Garnish with the remaining cilantro and a few shakes of Tajin seasoning.

Store it in the fridge until you’re ready to serve it.

If you’re serving it within a couple of hours, you can store it uncovered. If it’s going to be longer than that, cover it with either a lid or plastic wrap.

Mexican Street Corn Potato Salad: Frequently Asked Questions

More Mexican Street Corn-Flavored Recipes:

This isn’t the only twist on street corn that we’ve made for the blog. We’ve also done a pasta salad, grilled esquites, soup, and more.

You can find them all in our Mexican Street Corn-Flavored Recipes post.

Continue to Content

Yield: 10 Servings

Mexican Street Corn Potato Salad

Print

If you want all the flavors of street corn, but in an easy way to serve at a potluck, this Mexican Street Corn Potato Salad recipe is for you.

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 30 minutes

Ingredients

• 6 potatoes
• 1 3/4 tablespoons salt (1 T to salt the water, 3/4 for the dressing)
• 3 ears of corn on the cob
• 20 sprigs of cilantro
• 1/4 cup sour cream
• 1 cup mayonnaise
• 2 teaspoons Tajin seasoning
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 lime

Instructions

1. Peel and chop the potatoes into bite-sized cubes.
2. Boil your potatoes in generously salted water for 15 to 20 minutes until they’re fork tender.
3. Drain the potatoes in a colander and let them cool to room temperature.
4. Grill your corn directly on the grates.
5. Cut the corn kernels off the cob into a large bowl.
6. Gently add the cooled potatoes into the bowl.
7. In a small bowl, add sour cream, mayonnaise, Tajin seasoning, garlic powder, lemon pepper seasoning, and salt. (If you want a little more flavor, you can zest the lime in.)
8. Stir until combined to make a dressing.
9. Add the dressing into the bowl with the potatoes and the corn.
10. Chop the cilantro and add it to the bowl, reserving a little bit for a garnish.
11. Squeeze the juice of a lime into the bowl.
12. Stir until everything is combined and the potatoes are completely coated in the dressing.
13. Garnish with the remaining cilantro and a few shakes of Tajin seasoning.

Notes

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 287Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 13mgSodium 1565mgCarbohydrates 29gFiber 4gSugar 3gProtein 4g

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