Loaded Street Corn Potato Salad
This Loaded Street Corn Potato Salad is a creamy, smoky, tangy Mexican street corn–inspired potato salad made with tender baby potatoes, charred corn, a zesty lime chili dressing, cotija cheese, and fresh cilantro.
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This is the kind of dish I love bringing out during summer cookouts, weekend BBQs, potlucks, or even taco night at home. It fits right in when you want something comforting, and it’s a great make-ahead side dish for parties.
If you’re serving this, it goes really well with grilled meats, burgers, or anything smoky off the grill, and it also pairs perfectly with tacos or burrito bowls.
How to Make Loaded Street Corn Potato Salad
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Bring a large pot of water to a boil and boil the potatoes until they are just fork-tender.
2. Drain and let cool for 10-15 minutes.
3. While the potatoes cook, char the corn in a skillet over medium to high heat for 5-7 minutes. Let cool.
4. In a medium bowl, whisk together the salt, pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream, and lime juice. Stir until completely mixed together. Set aside.
4. To a large bowl, add the potatoes, corn, cotija cheese, cilantro, and the dressing. Toss around until coated.
5. Top with extra cotija, cilantro and Tajín before serving.
Serve & Enjoy!
Important Recipe Notes
- Don’t overboil the potatoes. Cook them just until fork-tender so they hold their shape when mixed. Soft potatoes can turn mushy and break apart.
- Let the potatoes cool a bit before adding the dressing. If they’re too hot, the mayo and sour cream can become oily instead of creamy.
- Charring the corn is the key flavor step. It adds that smoky “street corn” taste, so don’t skip it even if you’re in a hurry.
- Fresh lime juice makes a big difference. It keeps the salad bright and balances the creaminess.
- Adjust the spice level to your liking. Add more chili powder or a dash of hot sauce if you want extra heat.
- If you don’t have Cotija cheese, feta works as a good substitute.
- This salad tastes even better after chilling for at least 30 minutes. The flavors blend and become richer.
- If making ahead, you can store it in the fridge for 3–4 days in an airtight container. Stir before serving to refresh the texture.
- Add-ins like diced jalapeños, green onions, or extra cilantro can boost flavor and freshness if you want to level it up.
Loaded Street Corn Potato Salad
Ingredients
- 2 lbs baby potatoes halved
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- 4 cups corn fresh, frozen, or canned drained
- 1 cup cotija cheese
- 1/4 cup cilantro chopped
- Hot sauce or Tajín for topping
Instructions
- Bring a large pot of water to boil and boil the potatoes until they are just fork tender. You do not want the potatoes to break when stabbing. Drain and let cool for 10-15 minutes.
- While the potatoes cook, char the corn in a skillet over medium to high heat for 5-7 minutes. Let cool.
- In a medium bowl whisk together the salt, pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream and lime juice. Stir until completely mixed together. Set aside.
- To a large bowl add the potatoes, corn, cotija cheese, cilantro and the dressing. Toss around until coated.
- Top with extra cotija, cilantro and Tajín before serving.
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