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Creamy Mexican street corn potato salad loaded with roasted corn, tender potatoes, chili lime dressing, queso fresco, and smoky street corn flavor.

Mexican Street Corn Potato Salad

This Loaded Mexican Street Corn Potato Salad is creamy, smoky, tangy, and loaded with bold flavor from roasted corn, chili seasoning, lime juice, queso fresco, and tender potatoes. It’s the perfect upgraded potato salad for BBQs, taco nights, cookouts, and summer parties.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Yukon Gold potatoes cut into 3/4-inch chunks
  • 1 cup corn fresh, canned drained, or fire-roasted frozen corn
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup queso fresco or feta cheese crumbles
  • 1 tablespoon lime juice plus more to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 small garlic clove finely grated or pressed
  • 2 tablespoons chopped cilantro
  • 2 tablespoons sliced green onions
  • Salt and black pepper to taste
  • Tajín seasoning for garnish optional but highly recommended

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting Board
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Garlic Press or mince garlic

Method
 

Prep
  1. Cut potatoes into 3/4-inch chunks for even cooking
  2. Drain canned corn if using canned
  3. Chop cilantro and green onions
  4. Crumble queso fresco
  5. Juice fresh lime
Instructions
  1. Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender but not falling apart, about 10–12 minutes.
  2. Drain potatoes and let them cool slightly so they stay firm while mixing.
  3. While the potatoes cool, cook the corn in a dry skillet over medium-high heat for a few minutes until lightly charred in spots.
  4. In a large bowl, mix mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and black pepper.
  5. Add potatoes and roasted corn to the bowl and toss gently until evenly coated.
  6. Fold in queso fresco, cilantro, and green onions.
  7. Taste as you go and adjust lime juice, chili powder, or salt if needed. Potatoes absorb seasoning, so this step matters.
  8. Chill for at least 30 minutes before serving for the best flavor.
  9. Garnish with extra queso fresco, Tajín seasoning, cilantro, and green onions before serving.

Notes

  • Yukon Gold potatoes stay creamy and hold their shape well
  • Roasting or charring the corn adds major flavor
  • Taste before serving because chilled potatoes can need extra salt or lime
  • Tajín on top gives it authentic street corn energy
  • Don’t overmix or the potatoes can become mushy
  • This salad tastes even better after chilling for a bit