If you’re craving a vibrant side dish that bursts with flavor, texture, and a touch of spice, then this Loaded Street Corn Potato Salad Recipe is going to become your new favorite. Imagine tender Yukon Gold potatoes mingling with sweet corn, all doused in a creamy, zesty dressing enlivened by lime and chili powder. With fresh green onions and cilantro adding brightness and a bit of crunch, this salad is anything but ordinary. It’s a nostalgic twist on classic potato salad inspired by the irresistible charm of Mexican street corn, guaranteed to brighten up any meal or gathering with its colorful appeal and bold taste.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and how each ingredient plays an essential role in ensuring every bite is packed with flavor, color, and delightful texture. From creamy potatoes to fresh herbs and zesty lime, these ingredients come together seamlessly to create something truly special.
- Yukon Gold potatoes (2 lbs): Their buttery texture holds up well, giving you perfect chunks that aren’t mushy.
- Fresh corn (2 cups) or frozen corn (1 cup): Adds natural sweetness and that classic street corn vibe.
- Mayonnaise (1 cup): Creates a creamy, rich base that ties all the flavors together.
- Lime juice (1 tbsp): Offers a bright, tangy punch that lifts the entire salad.
- Chili powder (1 tsp): Injects just the right amount of smoky spice to keep things interesting.
- Green onions (4, chopped): Bring freshness and a mild oniony crunch to every bite.
- Fresh cilantro (1/4 cup, chopped): Adds a burst of herbal brightness and color contrast.
- Salt and pepper (to taste): Essential for seasoning and balancing all the flavors perfectly.
How to Make Loaded Street Corn Potato Salad Recipe
Step 1: Cook the Potatoes and Corn
Start by boiling your diced Yukon Gold potatoes in salted water until they’re fork-tender—this will take about 10 to 15 minutes. If you’re using fresh corn, add it during the last five minutes of cooking so it cooks gently without becoming mushy. If you have frozen corn, toss it in during the last minute to heat through. This step ensures your potatoes stay creamy and your corn remains sweet and slightly crisp.
Step 2: Prepare the Dressing
While the potatoes and corn are cooking, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper in a separate bowl. This smooth and tangy dressing is the heart of the salad, bringing a creamy texture complemented by a subtle kick from the chili powder and brightness from the lime.
Step 3: Combine the Main Ingredients
Once your potatoes and corn are cooked, drain them well and allow to cool slightly. Then, gently fold them into the dressing, making sure every piece is nicely coated. The warm potatoes will soak up the flavors beautifully, creating a luscious, cohesive mixture.
Step 4: Add Fresh Herbs and Onions
Now it’s time to stir in the chopped green onions and fresh cilantro. These ingredients add that fresh, vibrant note that perfectly balances the richness of the dressing and the sweetness of the corn, making each bite feel bright and lively.
Step 5: Chill Before Serving
For the best flavor, cover your Loaded Street Corn Potato Salad Recipe and refrigerate it for at least 30 minutes. This chilling allows all the flavors to meld and the textures to firm up slightly, preparing it to be a crowd-pleasing side dish.
How to Serve Loaded Street Corn Potato Salad Recipe
Garnishes
A sprinkle of crumbled cotija cheese or feta, a dash of paprika or extra chili powder, and a few extra cilantro leaves make perfect garnishes. They add layers of flavor and a pop of color that make this salad look as good as it tastes. A wedge of lime on the side invites everyone to add an extra zing if they’d like.
Side Dishes
This Loaded Street Corn Potato Salad Recipe pairs wonderfully with grilled meats like steak, chicken, or pork, making it the perfect companion for summer barbecues. It’s also fantastic alongside tacos, quesadillas, or even loaded nachos — basically any dish that would benefit from a creamy, zesty side.
Creative Ways to Present
For a festive touch, serve this salad in a hollowed-out bell pepper or mini cast iron dishes to elevate presentation. You can also layer it in clear glass jars for picnics or potlucks, showing off the beautiful colors of the potatoes, corn, and herbs. These presentation ideas turn a simple salad into a showstopper.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Loaded Street Corn Potato Salad Recipe can be safely stored in an airtight container in the refrigerator for up to three days. The flavors only deepen with time, but the herbs will be freshest if you add a little extra cilantro before serving again.
Freezing
Because the salad contains mayonnaise and fresh herbs, freezing is not recommended. Freezing can cause the potatoes to become watery and the dressing to separate, which affects the texture and taste negatively.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not ideal. If you prefer, you can gently bring it to room temperature by letting it sit out for 15 to 20 minutes before serving, but avoid microwaving.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Gold potatoes are preferred for their creamy texture, red potatoes or baby potatoes can work well too. Just be mindful not to overcook them so they hold their shape.
Is it okay to use frozen corn in the Loaded Street Corn Potato Salad Recipe?
Yes, frozen corn is a convenient alternative and works perfectly. Just add it toward the end of cooking so it warms through without becoming mushy, preserving its sweetness and texture.
Can this salad be made vegan?
Definitely! Substitute the mayonnaise with a plant-based or cashew cream alternative, and skip the cheese garnish if you decide to add one. The lime and chili powder will still provide plenty of flavor.
How spicy is the chili powder in this salad?
The chili powder adds a mild, smoky warmth rather than intense heat. However, you can adjust the amount up or down to suit your taste preferences, making it as gentle or as bold as you like.
Is it necessary to chill the salad before serving?
Chilling is ideal because it allows the flavors to meld together beautifully and the salad to firm up slightly. If you’re in a hurry, you can serve it right away, but resting it in the fridge for at least 30 minutes is highly recommended.
Final Thoughts
There’s something so joyful about this Loaded Street Corn Potato Salad Recipe that makes it a keeper in any recipe collection. It marries comforting potatoes with vibrant, fresh ingredients and a zesty, creamy dressing in a way that feels like a celebration in every bite. Whether you’re bringing it to a summer cookout or simply want a delicious side that stands out during weeknight dinners, this salad is sure to impress and satisfy. Give it a try and watch it become your new favorite—just like it did for me!
Print
Loaded Street Corn Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This Loaded Street Corn Potato Salad combines tender Yukon Gold potatoes with sweet corn and a creamy, zesty dressing infused with lime and chili powder. Garnished with fresh green onions and cilantro, this salad is a vibrant and flavorful side dish perfect for summer gatherings or BBQs, offering a unique twist on classic potato salad with street corn flair.
Ingredients
Main Ingredients
- 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
Garnish
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook Potatoes and Corn: Boil the diced Yukon Gold potatoes in salted water until they are fork-tender, which should take about 10-15 minutes. Add the fresh corn during the last 5 minutes of the cooking time if using fresh, or add frozen corn in the last minute to lightly cook it.
- Prepare Dressing: While the potatoes and corn cook, combine the mayonnaise, lime juice, chili powder, salt, and pepper in a bowl. Mix thoroughly until the dressing is smooth and well-blended.
- Drain and Cool: Drain the potatoes and corn using a colander and allow them to cool slightly to prevent wilting the fresh ingredients when mixed.
- Combine Salad: Transfer the cooled potatoes and corn to a large mixing bowl. Pour the prepared dressing over the vegetables and gently fold together until evenly coated.
- Add Garnish: Fold in the chopped green onions and fresh cilantro delicately to retain their texture and freshness.
- Chill: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together and serve chilled for best taste.
Notes
- Use Yukon Gold potatoes for a creamy texture and buttery flavor that holds well in salads.
- Fresh corn offers the best flavor, but frozen corn is a convenient and tasty alternative.
- Adjust the amount of chili powder according to your spice preference.
- The salad can be made a few hours ahead and stored in the refrigerator for up to 2 days.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
