Mexican Corn Potato Salad with Cotija, Lime, and Hot Sauce Recipe
Mexican Corn Potato Salad is a vibrant and flavorful side dish combining tender russet potatoes, sweet corn kernels, creamy cotija cheese, and a zesty dressing made with mayonnaise, Cholula hot sauce, and fresh lime juice. This salad is perfect for fiestas, served warm or chilled, and offers a delightful Mexican-American fusion of textures and bold flavors.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 8 servings (large bowl of salad)
- Category: Side Dishes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian, Gluten Free
Ingredients
Base
- 2 lbs russet potatoes, peeled and chopped into 1/2 inch pieces
- 6 large ears of corn, kernels removed
Dressing
- 1 cup mayonnaise
- ¼ cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce
- 2-3 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon kosher salt, adjust to taste
- 1 teaspoon sugar, adjust according to taste
- ¼ teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
Mix-ins and Garnish
- 6 hard boiled eggs, chopped small (optional)
- ¼ cup red onion, finely chopped
- ¼ cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro or parsley, chopped small
- 2 teaspoons kosher salt for boiling potatoes
Instructions
- Boil Potatoes: Toss peeled and chopped potatoes into a pot of boiling water with 2 teaspoons of kosher salt. Cook until fork-tender, about 10 minutes. Drain and let cool completely to ensure the salad maintains its texture without becoming mushy.
- Prepare Dressing: In a large saucepan, combine mayonnaise, chicken or vegetable stock, Cholula hot sauce, fresh lime juice, sugar, kosher salt, ground red chili powder, and freshly ground black pepper. Whisk continuously until the dressing is smooth and well-blended.
- Heat Corn with Dressing: Add the fresh corn kernels to the dressing mixture in the saucepan. Warm over medium heat, stirring occasionally until the corn is heated through and flavors meld, about 3-5 minutes.
- Combine Potatoes and Eggs: Place the cooled potatoes into a large mixing bowl. If using, add the chopped hard-boiled eggs to the potatoes, distributing evenly.
- Mix in Dressing and Corn: Pour the warm corn and dressing mixture over the potatoes and eggs. Gently fold the ingredients together to coat everything evenly without breaking the potatoes.
- Add Garnishes: Incorporate finely chopped red onion, crumbled cotija cheese, and chopped fresh cilantro or parsley into the salad. Mix gently to combine all flavors and textures.
- Serve or Chill: The salad can be served warm immediately or refrigerated to chill before serving, depending on your preference.
Notes
- This salad can be served warm or cold depending on preference.
- For extra spice, increase the amount of Cholula hot sauce or add diced jalapeños.
- Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
- Use chicken or vegetable stock for the dressing based on dietary preference.
- If you want a vegan version, substitute mayonnaise with a vegan mayo alternative and omit eggs and cotija cheese.