Loaded Street Corn Potato Salad Recipe
When you want to bring a blast of summer flavors to your table, nothing does the trick quite like Loaded Street Corn Potato Salad. This irresistible mashup combines all the bold, creamy, tangy, and smoky notes of Mexican street corn with comforting baby potatoes, making it the ultimate side dish for BBQs, picnics, or any gathering that needs a little extra flair. Each bite is a fun celebration of textures and tastes, topped with cotija cheese and fresh cilantro so your taste buds never get bored.
Ingredients You’ll Need
The beauty of Loaded Street Corn Potato Salad is in its handful of classic, easy-to-find ingredients. Each one plays a starring role, from the creamy dressing to the pop of fresh corn and the sharp zing of lime. Here’s what you’ll want to have ready before you get started:
- Baby potatoes: Their tender texture soaks up the dressing perfectly and they hold their shape in every scoop.
- Corn kernels: Whether grilled, charred in a skillet, or simply thawed from frozen, corn brings the signature sweet crunch and smokiness.
- Mayonnaise: Provides the creamy foundation that ties all the flavors together without overpowering them.
- Sour cream: Adds tang and keeps the dressing light and luscious, complementing the potatoes.
- Fresh lime juice: For essential brightness and zing that livens up every bite.
- Chili powder: A classic street corn spice that brings gentle warmth and depth.
- Smoked paprika: Infuses the salad with smoky undertones that amp up the grilled vibes.
- Garlic powder: Delivers savory flavor layering that blends into the creamy dressing.
- Salt: Just the right amount will make all the other flavors shine.
- Black pepper: A touch for balance and mild heat.
- Cotija cheese: This crumbly cheese brings signature salty savoriness and cheesiness that just says “street corn.”
- Fresh cilantro: Vibrant, herby notes that offer a pop of color and taste.
- Green onions: Mild, zippy, and crunchy, they round out the salad with a fresh finish.
How to Make Loaded Street Corn Potato Salad
Step 1: Cook the Potatoes
Start by placing your halved baby potatoes into a large pot and covering them with cold water. Toss in a generous pinch of salt—this not only flavors the potatoes but ensures they’re perfectly seasoned throughout. Bring the pot to a boil, then let the potatoes cook for about 10 to 12 minutes, or until they’re fork-tender but not falling apart. Drain them well and set them aside to cool slightly while you prep the rest.
Step 2: Char the Corn
While the potatoes are cooling, heat a skillet over medium-high or fire up your grill. Add the corn kernels and let them cook until they’re beautifully golden and lightly charred—about 5 minutes in a hot skillet, stirring occasionally. This step transforms the corn, giving it that authentic roasted street corn flavor that makes this Loaded Street Corn Potato Salad utterly irresistible.
Step 3: Whisk Up the Dressing
In your biggest mixing bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. The dressing should be creamy, flecked with vibrant spice, and just zingy enough to make your mouth water. Don’t be afraid to sneak a taste!
Step 4: Mix it All Together
Add the cooked potatoes and the hot charred corn straight into the bowl with your luscious dressing. Gently toss everything together until every spud is beautifully coated. The potatoes might still be a little warm, which helps them soak up even more flavor.
Step 5: Fold in the Finishing Touches
Now’s the time to gently fold in the crumbled cotija cheese, chopped cilantro, and sliced green onions. These final flourishes add creaminess, freshness, and a pop of color, turning this dish into the Loaded Street Corn Potato Salad you’ve been dreaming about. Chill it for at least 30 minutes to let all those flavors mingle and intensify.
How to Serve Loaded Street Corn Potato Salad
Garnishes
Loaded Street Corn Potato Salad is all about the finishing touches. Sprinkle extra cotija cheese, a shower of fresh cilantro, and a dusting of chili powder over the top right before serving. For a zesty kick, add a few lime wedges on the side so guests can squeeze them fresh. These little extras transform your salad from delicious to dazzling.
Side Dishes
This vibrant salad loves company! Pair it with sizzling grilled meats, burgers, or veggie skewers, or serve it next to other potluck favorites like watermelon salad, baked beans, or tangy slaw. The flavors play especially well at summer cookouts, and even stand up beautifully against spicy BBQ sauce.
Creative Ways to Present
For a show-stopping presentation, serve your Loaded Street Corn Potato Salad in a big rustic wooden bowl for family-style gatherings, or spoon it into individual mason jars for a fun picnic treat. Looking to impress? Top each serving with an extra sprinkle of cotija and a few vibrant cilantro sprigs for a pop of green!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge for up to three days. The flavors keep developing, so you might love it even more the next day! Just give it a gentle toss before serving to redistribute any dressing that may have settled.
Freezing
While you technically can freeze this salad, it’s not recommended because the creamy dressing and potatoes might become watery or grainy once thawed. For the best texture and flavor, keep your Loaded Street Corn Potato Salad in the fridge and enjoy it within a few days.
Reheating
This salad shines when served chilled or at room temperature, but if you love yours a little warm, simply let it sit on the counter for 30 minutes, or briefly microwave individual portions. Stir gently and add an extra squeeze of lime or fresh herbs to revive its vibrant flavor.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut them into bite-size pieces and keep an eye on the cooking time. Yukon Golds or red potatoes work particularly well in this recipe.
What if I can’t find cotija cheese?
No worries—feta cheese is a fantastic substitute, bringing a similar salty crumbly texture. Parmesan works in a pinch, but the salad’s classic flavor is closest with cotija or feta.
Is Loaded Street Corn Potato Salad gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it a safe bet for everyone at your table. Always double-check your condiments to be sure.
Can I make this salad ahead of time?
Definitely, and it’s even tastier after a few hours in the fridge. Just keep it well covered and add extra lime or herbs right before serving for maximum freshness.
Can I add other veggies or proteins?
Of course! Roasted red peppers, diced jalapeños, or even cooked bacon take things up a notch. Shredded grilled chicken or black beans can turn this salad into a complete meal.
Final Thoughts
If you’re searching for a show-stopping, flavor-packed side, give Loaded Street Corn Potato Salad a spot at your next meal. It’s the best of both worlds: creamy, bold, fresh, and so much fun to share. Let this dish become your new signature for sunny gatherings and celebrations!
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Loaded Street Corn Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Loaded Street Corn Potato Salad combines the flavors of Mexican street corn with creamy potatoes for a delicious side dish or salad option. Perfect for BBQs or potlucks, this dish is a crowd-pleaser with its creamy dressing, charred corn, and flavorful seasonings.
Ingredients
Potato Salad:
- 2 lbs baby potatoes, halved
Corn Mixture:
- 2 cups corn kernels (fresh, canned, or thawed frozen)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Toppings:
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
Instructions
- Cook Potatoes: Place halved baby potatoes in a pot, cover with water, add salt, and boil for 10–12 minutes until fork-tender. Drain and cool slightly.
- Cook Corn: Cook corn in a skillet until lightly charred, about 5 minutes, or grill if preferred.
- Prepare Dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine Ingredients: Toss potatoes and corn in the dressing. Fold in cotija cheese, cilantro, and green onions.
- Chill and Serve: Chill the salad for at least 30 minutes before serving.
Notes
- For extra flavor, roast the potatoes instead of boiling.
- This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
