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Mexican Street Corn, also known as Elote, is a beloved street food that has captured the hearts and taste buds of many. This delightful treat typically consists of grilled corn on the cob slathered with a creamy mixture of mayonnaise, lime juice, chili powder, and crumbled Cotija cheese, then garnished with fresh cilantro. The combination of savory, spicy, and tangy flavors makes it an irresistible favorite at street corners, food trucks, and gatherings across Mexico and beyond.

Mexican Street Corn Smashed Potato Salad

Try this Mexican Street Corn Smashed Potato Salad for a delicious twist on a classic! Combining the flavors of grilled corn, tangy lime, and creamy Cotija cheese, this dish is the perfect side for barbecues, potlucks, or family gatherings. With its hearty texture and vibrant taste, it's sure to impress your guests. Enjoy a refreshing, flavorful salad that's as easy to make as it is to love! #PotatoSalad #Elote #MexicanFood #ComfortFood #SummerEats
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Ingredients
  

2 pounds baby potatoes, washed and halved

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup mayonnaise

1/2 cup sour cream

1 cup cotija cheese, crumbled (or feta cheese)

2 tablespoons lime juice

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper, to taste

1/4 cup fresh cilantro, chopped

2 green onions, sliced

Optional: sliced jalapeños for added heat

Instructions
 

Boil Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 15-20 minutes or until fork-tender. Drain and let them cool slightly.

    Prepare Corn: While the potatoes are boiling, heat a skillet over medium-high heat. Add the corn kernels and sauté for about 5-7 minutes until lightly charred. Remove from heat and set aside.

      SMASH Potatoes: Once the potatoes are cool enough to handle, place them in a large mixing bowl. Using a potato masher or fork, gently smash the potatoes—don’t mash them too finely, as you want some texture.

        Mix Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until fully combined.

          Combine: Add the sautéed corn, dressing mixture, and half of the crumbled cotija cheese to the smashed potatoes. Fold everything together gently until just combined.

            Garnish: Transfer the potato salad to a serving dish. Sprinkle with the remaining cotija cheese, chopped cilantro, green onions, and sliced jalapeños if you’re using them.

              Serve: Let the salad sit for at least 30 minutes in the refrigerator to meld the flavors before serving.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8