If you love the zesty, creamy flavors of Mexican street corn and the comforting bite of potato salad, this Loaded Street Corn Potato Salad will absolutely steal the show at your next meal. Imagine tender golden potatoes tossed with charred sweet corn, a tangy lime-spiked dressing, and plenty of cotija cheese and fresh herbs. It’s a vibrant fusion that’s both familiar and exciting, perfect for everything from summer cookouts to casual weeknight dinners. Get ready to wow your friends and family with a side dish that’s bursting with flavor, color, and personality!
Ingredients You’ll Need
The magic of this recipe is in its balance of simple, honest ingredients that layer up to create something truly special. Each addition brings its own character, ensuring every bite of Loaded Street Corn Potato Salad is packed with flavor, texture, and a pop of color.
- Baby gold potatoes: These are naturally creamy and hold their shape well after boiling, making them perfect for potato salads.
- Olive oil: Just a bit is all you need to get the corn nicely charred and flavorful.
- Corn kernels: Fresh or frozen work great; charring brings out their sweetness and adds a toasty note.
- Mayonnaise: The creamy backbone of the dressing, giving the salad its signature richness.
- Sour cream: Adds a tangy lift that lightens up the dressing and echoes the Mexican street corn vibe.
- Lime juice: Fresh and zippy, it brightens every bite and balances the richness.
- Lime zest: Packs an extra punch of citrus aroma and flavor you won’t want to miss.
- Chili powder: For a subtle heat and classic street corn color.
- Smoked paprika: Adds a gentle smokiness that turns the flavor up a notch.
- Garlic powder: An easy way to infuse savory depth without overpowering the other flavors.
- Salt & black pepper: Essential for seasoning and bringing all the flavors together.
- Cotija cheese: Salty and crumbly, it’s the authentic finishing touch for this salad.
- Fresh cilantro: Vibrant and herbaceous, it adds a burst of green and a hint of citrus.
- Green onions: For a mild, fresh bite and a pop of color.
- Extra cotija & chili powder: Garnish with a sprinkle just before serving for presentation and a flavor boost.
How to Make Loaded Street Corn Potato Salad
Step 1: Cook the Potatoes
Start by placing your halved baby gold potatoes into a large pot of salted water. Bring the water to a boil, then cook the potatoes for about 10 to 12 minutes, just until they’re fork-tender. You want them to hold their shape but be creamy in the center. Once done, drain the potatoes and let them cool for a bit. This is key, as slightly cooled potatoes absorb the dressing beautifully without falling apart.
Step 2: Char the Corn
While the potatoes are cooling, heat a tablespoon of olive oil in a skillet over medium-high heat. Add your corn kernels and sauté them for 5 to 7 minutes, stirring occasionally, until they’re lightly charred. This step gives the salad its signature sweet and smoky street corn flavor. Set the corn aside to cool slightly before mixing it in.
Step 3: Make the Creamy Dressing
In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper. This dressing is the heart and soul of Loaded Street Corn Potato Salad, delivering the creamy, tangy, and smoky notes that make every bite irresistible.
Step 4: Mix It All Together
Add your cooled potatoes and charred corn to the bowl with the dressing. Gently toss everything together until the potatoes and corn are thoroughly coated. Next, fold in the cotija cheese, fresh cilantro, and green onions. This is where you’ll see the salad really come to life with its vivid colors and inviting aroma.
Step 5: Chill and Serve
Cover the bowl and let your Loaded Street Corn Potato Salad chill in the fridge for at least 30 minutes before serving. This quick rest gives the flavors time to meld and the salad to reach the perfect cool, creamy texture. When you’re ready to serve, don’t forget to top it off with extra cotija cheese and a sprinkle of chili powder for that classic street corn finish!
How to Serve Loaded Street Corn Potato Salad
Garnishes
A final flourish of crumbled cotija cheese and a dusting of chili powder instantly transforms this salad from delicious to dazzling. Fresh cilantro leaves and a few extra green onion slices add a vibrant, fresh touch that makes the whole dish pop when you bring it to the table.
Side Dishes
Loaded Street Corn Potato Salad pairs brilliantly with all your cookout favorites. It’s fantastic alongside grilled chicken, burgers, or veggie skewers. Try it with tacos or pulled pork for a fun fusion twist, or serve it with roasted vegetables for a hearty vegetarian spread.
Creative Ways to Present
For a party, scoop the salad into small cups or mason jars for easy, mess-free servings. Or, pile it high on a platter, surround it with tortilla chips, and let everyone dig in as a dip. And if you want to impress, serve it in hollowed-out bell peppers or avocados for a colorful, edible bowl!
Make Ahead and Storage
Storing Leftovers
Loaded Street Corn Potato Salad keeps well in the fridge for up to 3 days. Store leftovers in an airtight container, and give the salad a good toss before serving again to redistribute the dressing and freshen up the flavors.
Freezing
Potato salads with creamy dressings don’t freeze well, as the texture of the potatoes and dressing can become watery and separated once thawed. It’s best to enjoy this salad fresh or from the fridge within a couple of days.
Reheating
This salad is meant to be served chilled or at room temperature, so there’s no need to reheat. If you do prefer it slightly warmer, let it sit out at room temperature for 20-30 minutes before serving, but avoid microwaving to maintain the vibrant texture and flavor.
FAQs
Can I use a different type Side Dish
Absolutely! While baby gold potatoes are wonderfully creamy and hold their shape, you can substitute with red potatoes or Yukon Golds. Just be sure to cut them into even, bite-sized pieces for even cooking.
Is there a dairy-free version?
Yes! You can swap the mayonnaise and sour cream for your favorite plant-based alternatives, and use a dairy-free cheese or simply skip the cotija. The salad will still have loads of flavor thanks to the lime, corn, and spices.
Can I make Loaded Street Corn Potato Salad ahead of time?
This salad is an ideal make-ahead dish. Prepare it the night before or a few hours ahead, and let it chill in the fridge. Just wait to add the final garnishes until right before serving for the freshest look and taste.
What can I use instead of cotija cheese?
If you can’t find cotija, try feta cheese for a similar salty, crumbly texture. Parmesan or queso fresco also work nicely, depending on your preference.
How can I make it spicier?
If you crave extra heat, add a finely chopped jalapeño or a pinch of cayenne pepper to the dressing. You can also offer hot sauce on the side so everyone can spice up their serving to taste.
Final Thoughts
If you’re looking for a crowd-pleasing, flavor-packed side, Loaded Street Corn Potato Salad is your answer. With its creamy, zesty, and smoky profile, this dish is sure to become a new staple at your table. Don’t wait for a special occasion—give it a try and watch it disappear!
Print
Loaded Street Corn Potato Salad Recipe
- Total Time: 45 minutes (including 30 minutes chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Loaded Street Corn Potato Salad combines tender baby gold potatoes with charred corn kernels, creamy mayo and sour cream dressing, and zesty lime for a vibrant twist on a classic potato salad. Enhanced with cotija cheese, fresh cilantro, and green onions, this Mexican-American inspired side dish is perfect for summer gatherings and BBQs.
Ingredients
Vegetables and Corn
- 2 pounds baby gold potatoes, halved
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Dressing
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnishes
- 1/2 cup crumbled cotija cheese
- Extra cotija cheese for garnish
- Extra chili powder for garnish
Instructions
- Cook the Potatoes: Place the halved baby gold potatoes in a large pot filled with salted water. Bring to a boil over high heat and cook for 10 to 12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
- Char the Corn: While the potatoes cook, heat the olive oil in a skillet over medium-high heat. Add the corn kernels and sauté for 5 to 7 minutes until they are lightly charred, stirring occasionally. Remove from heat and let them cool.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Toss Salad Ingredients: Add the cooled potatoes and charred corn to the bowl with the dressing. Gently toss to ensure the potatoes and corn are thoroughly coated.
- Add Fresh Elements: Fold in the crumbled cotija cheese, chopped cilantro, and green onions carefully to distribute evenly throughout the salad.
- Chill and Serve: Cover the bowl and chill the potato salad in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, garnish with extra cotija cheese and a sprinkle of chili powder, if desired.
Notes
- For an extra smoky flavor, grill the corn instead of sautéing it.
- Add chopped jalapeños or crispy bacon for a spicy or savory twist.
- This potato salad is best served cold or at room temperature, making it great for picnics and cookouts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
