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Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create this street corn inspired potato salad.
Inspired by a bit of leftover Elote Dip and a spoonful of leftover potato salad, this was a fun random creation that I knew I needed to turn into a full potato salad recipe. Elote Dip can also become an amazing pasta salad. Try it.
After making Cholula Potato Salad for the first time a couple of months ago, and many times since then, my whole family has decided that we really enjoy having a bit of heat in a potato salad.
As much as we’ve enjoyed that salad, it shouldn’t have surprised me even a bit that we loved the bit of heat from the hot sauce in this Street Corn Potato Salad.
The key to this recipe is dicing the potatoes nice and small so that every bite will have a great combination of corn and potatoes. This salad is delicious served warm and it is also delicious cold after a rest in the refrigerator.
If you are already a fan of street corn, this may be your favorite new side dish this summer. I’ve made this both with and without eggs because I’m just a great big fan of adding eggs to every potato salad,
However, this recipe is truly delicious both ways, so I’m sharing it here without them, but I’ve noted that eggs are optional in the recipe.
Warm Potato Salads
Have you tried a warm potato salad? Antipasti Potato Salad is a new potato salad that we’ve been making this summer and it’s terrific both cold or at room temperature.
Honey Dijon Roasted Potato Salad and Garlic Lover’s Potato Salad are a couple more great side dishes that work well hot or at room temperature.
And last but not least, this Italian Salami Potato Salad is a hearty option that also works nicely at room temperature.
Adjust the hot sauce according to taste. We love this with the bit of heat that a few tablespoons of hot sauce adds to this recipe. If you are leery of the heat, start with just a tablespoon of sauce and adjust according to taste.
Street Corn Potato Salad
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
- Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
- Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.
- Serve warm or refrigerate to chill before serving.
Mexican Street Corn Potato Salad
Ingredients
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt, for the boiling water with the potatoes
- 6 hard boiled eggs, chopped small (optional)
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce
- 2-3 tablespoons fresh lime juice, about 1 large lime
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon sugar adjust according to taste
- 1/4 teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
- 6 large ears of corn, kernels removed
- 1/4 cup red onion, finely chopped
- 1/4 cup cotija cheese, crumbled sliced thin
- 2 tablespoons fresh cilantro or parsley chopped small
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
- Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
- Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.
- Serve warm or refrigerate to chill before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t see the recipe, too many ads.
I’m sorry to hear that, Jed. There shouldn’t be that many.
Very interested in your potato salad with corn. On a hot day potato salad is a MUST and with some bright yellow corn to brighten the plate it will be a ray of sun shine on your table
I’m glad you’re enjoying the potato salad.
Hi Mary, This is delicious! Don’t know if you have been to Yutzy Farm Market yet but you have to go. Google name for directions. You will love it! Enjoy your weekend.
Very nice recipe. I had my wife make it tonight. We did a version with vegan mayo and substituted a bag of peewee mini mixed potatoes from Whole Foods. My wife was apprehensive about the potato switch, but it came out great because she is a very good cook and the minis were unique.
I’m so glad that you like it, Fred.
Made this today for my Mom’s birthday party/dinner. Everyone really enjoyed it. Quite tasty even without the cheese since the market was out of cojita. Great new twist on a old classic!
I’m so happy that you all enjoyed the salad, An.
I enjoyed this but left out the broth and simply made a “cold” version. I also used radishes instead of onions and did not have Cholla on hand, so I replaced w/Trader Joe’s Everything But The ELOTE seasoning and Tabasco’s Chipotle. Season w/Tajin salt.
Laura, Sound delicious. I enjoy hearing how readers customize recipes to their tastes or using on-hand ingredients.
Do you cook the corn before you remove the kernels?
You do not need to cook it, Carol.
Loved your take on Ramen noodle salad with Napa cabbage and non packaged seasonings.
Can’t wait to try this….but my trouble would be evenly diced potatoes…what about thawed hash browns? Thank you looks delicious
I haven’t tried that myself, but as long as you cook them, frozen diced potatoes should work, Joanne.
I’m adding this delicious Mexican Street Corn recipe to my holiday picnic rotation!
Glad to hear it, Susan. Enjoy!
Absolutely delicious! Didn’t have cojita so I used feta and it worked just fine. Thank you for this awesome recipe!!
I’m glad it’s a hit for you, Betty!
This was delicious! I used 2 cans drained of southwest corn with poblano and red pepper and 1 can of whole kernel sweet corn instead of ear corn. I didn’t have the cotija cheese so used parmesan and cheddar jack, plus added the eggs. I didn’t use quite as much of the chili pepper or lime juice and used a whole bouillon cube (chicken) also. SO yummy!
I’m happy to here that the salad was a hit!