Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Street Corn Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 86 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Description

This Loaded Street Corn Potato Salad is a vibrant twist on traditional potato salad, combining tender Yukon Gold potatoes with sweet corn, a zesty lime-mayo dressing, and fresh herbs to deliver a flavorful side dish perfect for summer gatherings or weeknight meals. With a touch of chili powder and the freshness of green onions and cilantro, it balances creaminess with zest and spice.

Ingredients

Scale

Potatoes and Corn

  • 2 lbs Yukon Gold potatoes, diced
  • 2 cups fresh corn (or 1 cup frozen corn)

Dressing

  • 1 cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • Salt and pepper to taste

Fresh Herbs

  • 4 green onions, chopped
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Boil Potatoes and Corn: Place diced Yukon Gold potatoes into a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10-15 minutes. Add fresh corn during the last 5 minutes or frozen corn in the last minute to allow them to cook through.
  2. Prepare Dressing: While potatoes and corn cook, in a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth and well combined to create a tangy and spicy dressing.
  3. Drain and Cool: Drain the potatoes and corn thoroughly and allow them to cool slightly to avoid wilting the fresh herbs and to combine better with the dressing.
  4. Mix Salad: In a large mixing bowl, combine the cooled potatoes and corn with the prepared dressing, folding gently to coat the ingredients evenly without mashing the potatoes.
  5. Add Fresh Herbs: Gently fold in chopped green onions and cilantro, distributing the fresh flavors throughout the salad for brightness and texture.
  6. Chill Before Serving: Place the potato salad in the refrigerator and chill for at least 30 minutes to allow flavors to meld and to serve cold, which enhances the refreshing quality of the salad.

Notes

  • Using Yukon Gold potatoes gives the salad a creamy texture while holding their shape well.
  • For a spicier kick, increase chili powder or add a pinch of cayenne pepper.
  • You can add crumbled cotija or feta cheese for an authentic street corn flavor twist.
  • Make sure to cool the potatoes completely before mixing to prevent wilting the herbs and creating a watery salad.
  • This salad can be made a few hours in advance and kept chilled to develop flavors further.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://whisksweetly.com/loaded-street-corn-potato-salad-recipe/