Creamy Mexican Street Corn Potato Salad

I’ll be honest—I never thought much about potato salad until I tried elote for the first time at a food cart here in Portland. That smoky, tangy, spicy flavor completely changed my mind about what “salad” could be.

Traditional potato salad is fine, but it can be pretty boring. Mayo, mustard, maybe some celery if you’re feeling fancy. This version takes all those flavors from Mexican street corn—the lime, the chili powder, the cotija cheese—and tosses them with tender potatoes instead of pasta. The result is something that actually makes people excited about potato salad at a cookout. Plus, it’s heartier than your typical mayo-based side dish thanks to the hard-boiled eggs and sweet corn kernels.

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What Kind of Potatoes Should I Use?

Russet potatoes are called for in this recipe, and they’re a solid choice because they have a fluffy texture that soaks up all that tangy, spicy dressing really well. That said, you could also use Yukon Gold potatoes if that’s what you have on hand – they’ll give you a creamier, slightly buttery flavor and hold their shape a bit better after boiling. Red potatoes work too, especially if you like a firmer, waxier texture in your potato salad. Whatever you choose, just make sure to cut them into evenly-sized pieces so they cook at the same rate, and don’t overcook them or you’ll end up with mushy potatoes that fall apart when you mix everything together.

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Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Russet potatoes: You can use Yukon gold or red potatoes instead. They’ll hold their shape a bit better and give you a creamier texture. Just keep the same cooking time.
• Cotija cheese: If you can’t find cotija, feta cheese is a great substitute with a similar salty, crumbly texture. Parmesan also works in a pinch, though it’s a bit sharper.
• Cholula hot sauce: Any hot sauce you like will work here – Tapatio, Valentina, or even Tabasco. Start with less if you’re using a hotter variety and adjust to your taste.
• Fresh corn: Frozen corn works just fine if fresh isn’t available. You can char it in a hot skillet for a few minutes to get that grilled flavor, or use it straight from the bag.
• Mayonnaise: For a lighter version, try Greek yogurt or sour cream, or use half mayo and half Greek yogurt. The dressing will be tangier but still creamy.
• Cilantro: If cilantro tastes like soap to you, parsley is already listed as an option and works perfectly. You could also try chopped green onions for a mild onion flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with this potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them at 8 minutes instead of waiting the full 10.

Pouring the warm corn mixture over cold potatoes can lead to uneven temperatures and a less flavorful dish, so make sure your potatoes are just slightly warm or at room temperature when you combine everything.

Don’t skip the step of letting your potatoes cool for at least 10-15 minutes after draining, as adding the dressing to steaming hot potatoes will make them break down into mush.

For the best flavor, taste your dressing before mixing it with the potatoes and adjust the lime juice and hot sauce to your preference – it should be tangy and slightly spicy since the potatoes and corn will mellow it out.

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What to Serve With Mexican Street Corn Potato Salad?

This potato salad is packed with flavor, so it pairs perfectly with grilled meats like carne asada, chicken thighs, or even some simple seasoned shrimp skewers. I love serving it at summer cookouts alongside burgers or hot dogs, where it acts as a fun alternative to regular potato salad or coleslaw. If you’re going for a full Mexican-inspired spread, add some black beans, warm tortillas, and maybe a fresh pico de gallo or guacamole on the side. The creamy, tangy flavors also work great with something smoky like barbecue ribs or pulled pork.

Storage Instructions

Store: This potato salad actually tastes even better the next day after all the flavors have had time to mingle! Keep it in an airtight container in the fridge for up to 4 days. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can totally prep this a day in advance for your party or cookout. I like to boil the potatoes and eggs, and prep all my veggies the night before. Then just mix everything together a few hours before serving so it stays fresh and creamy.

Serve: This salad is best served cold or at room temperature. If it’s been sitting in the fridge, let it hang out on the counter for about 15 minutes before serving. You might want to add a splash of lime juice or a sprinkle of fresh cotija cheese right before serving to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 38-45 g
• Fat: 65-75 g
• Carbohydrates: 300-340 g

Ingredients

For the potatoes and eggs:

• 2 lb Yukon Gold potatoes
• 2 tsp salt (for boiling water)
• 6 large hard-boiled eggs, cut into 1-inch pieces

For the dressing and corn:

• 1 cup mayonnaise
• 3 tbsp chicken stock
• 3 tbsp hot sauce (such as Cholula)
• 3 1/2 tbsp fresh lime juice
• 1 tsp salt
• 1 tsp sugar
• 3/4 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp ground black pepper
• 6 ears corn, kernels removed

For the assembly:

• 1/3 cup finely diced red onion
• 1/2 cup crumbled cotija cheese
• 3 tbsp fresh cilantro, chopped

Step 1: Prepare the Mise en Place and Cook the Potatoes

• 2 lb Yukon Gold potatoes
• 2 tsp salt
• 1/3 cup red onion, finely diced
• 3 tbsp fresh cilantro, chopped
• 6 large hard-boiled eggs, cut into 1-inch pieces
• 6 ears corn, kernels removed

Start by preparing all your ingredients while the water boils—dice the red onion finely, chop the cilantro, cut the hard-boiled eggs into 1-inch pieces, and remove the corn kernels from the cob (or use frozen).

Bring a large pot of salted water (2 teaspoons salt) to a boil and add the whole Yukon Gold potatoes.

Boil for 10-12 minutes until just fork-tender but still holding their shape—you want them to retain some structure when mixed into the salad.

Drain and set aside to cool slightly.

Step 2: Build the Creamy Lime-Chili Sauce

• 1 cup mayonnaise
• 3 tbsp chicken stock
• 3 tbsp hot sauce
• 3 1/2 tbsp fresh lime juice
• 1 tsp salt
• 1 tsp sugar
• 3/4 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp ground black pepper

While the potatoes cool, combine the mayonnaise, chicken stock, hot sauce, lime juice, salt, sugar, chili powder, smoked paprika, garlic powder, and black pepper in a large bowl.

Whisk until completely smooth and well combined—this creates your dressing base.

I like to taste the sauce at this point and adjust the lime juice or hot sauce to your preference, as these are the flavors that really shine through.

Step 3: Warm the Corn in the Dressing

• 6 ears corn, kernels removed
• creamy lime-chili sauce from Step 2

Add the fresh corn kernels to the creamy sauce and stir gently to combine.

Cook over medium heat for 2-3 minutes, stirring occasionally, until the corn is warmed through and the sauce becomes slightly thinner from the natural corn liquid.

This heating step helps meld the flavors and takes the chill off the corn without overcooking it.

Step 4: Assemble the Salad

• cooked potatoes from Step 1
• hard-boiled eggs from Step 1
• warm corn mixture from Step 3

Once the potatoes have cooled enough to handle (they should still be warm), cut them into bite-sized chunks and place them in a large serving bowl along with the prepared hard-boiled egg pieces.

Pour the warm corn mixture from Step 3 over the potatoes and eggs, then gently fold everything together until well combined.

I find that folding rather than stirring too aggressively helps keep the potatoes and eggs from breaking apart.

Step 5: Finish with Fresh Toppings and Cheese

• assembled salad from Step 4
• 1/3 cup finely diced red onion
• 1/2 cup crumbled cotija cheese
• 3 tbsp fresh cilantro, chopped

Fold in the diced red onion, crumbled cotija cheese, and fresh cilantro until evenly distributed throughout the salad.

Taste and adjust seasonings if needed.

Serve immediately while still warm for the best flavor, or chill in the refrigerator for up to 4 hours if you prefer it cold.

Creamy Mexican Street Corn Potato Salad

Delicious Creamy Mexican Street Corn Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 8 servings

Calories 1950 kcal

Ingredients

  

For the potatoes and eggs

• 2 lb Yukon Gold potatoes
• 2 tsp salt (for boiling water)
• 6 large hard-boiled eggs, cut into 1-inch pieces

For the dressing and corn

• 1 cup mayonnaise
• 3 tbsp chicken stock
• 3 tbsp hot sauce (such as Cholula)
• 3 1/2 tbsp fresh lime juice
• 1 tsp salt
• 1 tsp sugar
• 3/4 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp ground black pepper
• 6 ears corn, kernels removed

For the assembly

• 1/3 cup finely diced red onion
• 1/2 cup crumbled cotija cheese
• 3 tbsp fresh cilantro, chopped

Instructions

 

• Start by preparing all your ingredients while the water boils—dice the red onion finely, chop the cilantro, cut the hard-boiled eggs into 1-inch pieces, and remove the corn kernels from the cob (or use frozen). Bring a large pot of salted water (2 teaspoons salt) to a boil and add the whole Yukon Gold potatoes. Boil for 10-12 minutes until just fork-tender but still holding their shape—you want them to retain some structure when mixed into the salad. Drain and set aside to cool slightly.
• While the potatoes cool, combine the mayonnaise, chicken stock, hot sauce, lime juice, salt, sugar, chili powder, smoked paprika, garlic powder, and black pepper in a large bowl. Whisk until completely smooth and well combined—this creates your dressing base. I like to taste the sauce at this point and adjust the lime juice or hot sauce to your preference, as these are the flavors that really shine through.
• Add the fresh corn kernels to the creamy sauce and stir gently to combine. Cook over medium heat for 2-3 minutes, stirring occasionally, until the corn is warmed through and the sauce becomes slightly thinner from the natural corn liquid. This heating step helps meld the flavors and takes the chill off the corn without overcooking it.
• Once the potatoes have cooled enough to handle (they should still be warm), cut them into bite-sized chunks and place them in a large serving bowl along with the prepared hard-boiled egg pieces. Pour the warm corn mixture from Step 3 over the potatoes and eggs, then gently fold everything together until well combined. I find that folding rather than stirring too aggressively helps keep the potatoes and eggs from breaking apart.
• Fold in the diced red onion, crumbled cotija cheese, and fresh cilantro until evenly distributed throughout the salad. Taste and adjust seasonings if needed. Serve immediately while still warm for the best flavor, or chill in the refrigerator for up to 4 hours if you prefer it cold.