Mexican Street Corn Potato Salad

A warm summer evening filled with the smoky aroma of grilled corn leads to an unforgettable dish: a vibrant Mexican Street Corn Potato Salad. This delightful side dish takes about 40 minutes to prepare and combines the comforting texture of creamy potatoes with the fresh taste of roasted corn. It’s the perfect accompaniment for barbecues or family gatherings, bringing bold flavors to any meal.

This recipe is ideal for anyone looking to elevate their potluck contributions or simply add a twist to traditional potato salad. It’s great for summer cookouts, and you can prepare it ahead of time—the flavors deepen as it sits in the fridge.

Why You’ll Love This Recipe

• It’s a creamy salad with a satisfying crunch from the corn and peppers.
• Roasting the potatoes enhances their natural sweetness.
• The combination of cumin and vegenaise adds a unique flavor profile.
• It can be made ahead for easy meal prep.

What You’ll Need

Gather the following ingredients before you start cooking:

For the Salad

• 1 lb potatoes, cleaned
• 2 corn cobs, peeled and roasted or grilled
• 1 bell pepper, chopped
• 1/3 cup onions, chopped

For the Dressing

• 2 cups vegenaise
• 3 teaspoons cumin
• Salt and pepper to taste

For Serving

• Cilantro for garnish (optional)

Use regular mayonnaise if not vegan.

Substitutions & Swaps

• Substitute sweet potatoes for regular potatoes.
• Use frozen corn if fresh is unavailable.
• Red onion can replace regular onions for a sharper flavor.
• Omit vegenaise and use Greek yogurt for a lighter option.

How to Make It

Let’s get started with these simple steps.

Clean and Cut

First, clean the potatoes and cut them into finger-thick cubes. You can choose to cook, steam, or roast them.

Cook the Potatoes

If you’re roasting, arrange the potato cubes on a parchment-lined baking sheet and season with salt and pepper. Roast them in the oven for 25 minutes at 410°F.

Prepare the Corn

While the potatoes are cooking, grill or roast the corn until lightly charred. Once cool, slice the kernels off the cob.

Combine Ingredients

Once the potatoes are done, combine them with the roasted corn, chopped onions, bell pepper, vegenaise, cumin, salt, and pepper in a large bowl. Mix well until everything is evenly coated.

Garnish and Serve

Transfer the salad to a serving dish and garnish with cilantro if desired. Serve chilled or at room temperature.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, because it can become watery.
Reheat: not recommended; serve cold for best taste.

Tips for Best Results

• Roast the potatoes until they’re just crispy for added texture.
• Use fresh corn for maximum flavor; frozen corn will work in a pinch.
• Adjust the amount of cumin to your taste preference for a spicier kick.
• Chill the salad for at least 30 minutes before serving to enhance the flavors.

Serving Suggestions

• Pair with grilled meats for a hearty BBQ spread.
• Serve alongside tacos for a festive meal.
• Enjoy it as a filling lunch option on its own.