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This Mexican Street Corn Potato Salad with Bacon blends sweet corn, creamy potatoes, and crispy bacon in a smoky, tangy dressing inspired by classic street corn. The combination of textures and flavors creates the perfect twist on traditional potato salad that’s memorable for any gathering or weeknight dinner.
The combination of creamy potatoes with bursts of fresh corn kernels and savory bacon is a family favorite. I first made this at a summer cookout, and now it’s a must on our holiday table.
Ingredients
- Bacon: Half a pound for smoky crispiness. Choose thick-cut for more substantial bites
- Red potatoes: Two and a half pounds because they hold their shape well when cooked
- Hard-boiled eggs: Six to add richness and texture
- Fresh corn kernels: Two cups, about four ears of corn. Raw corn adds sweetness and crunch
- Green onions: Six to eight for a mild onion flavor and freshness
- Fresh cilantro: Two to four tablespoons chopped finely to brighten the salad
- Mayonnaise: One cup to form the creamy base for the dressing
- Cholula hot sauce: Two tablespoons for a balanced spicy kick, adjust to your liking
- Fresh lime juice: One to two tablespoons provides tanginess, fresh lime is best for flavor brightness
- Chili powder: Quarter teaspoon to enhance smoky warmth
- Paprika: Half a teaspoon smoked or regular for depth. Smoked paprika adds an earthy undertone
- Kosher salt and freshly ground black pepper: Half a teaspoon salt and pepper to taste to season perfectly
- Cotija cheese: Quarter cup to sprinkle on top adds salty creaminess, shelf-stable and crumbly
Step-by-Step Instructions
- Sauté or Bake the Bacon:
- Cook the bacon until crisp, either in a skillet over medium heat or in the oven at 400 degrees Fahrenheit for 15-20 minutes. Drain on paper towels and crumble or chop into bite-sized pieces. The crispy bacon adds a savory crunch that contrasts beautifully with the soft potatoes.
- Boil the Potatoes:
- Place the potato pieces in a large pot and cover with cold water. Bring to a boil over high heat then reduce to maintain a gentle boil to avoid overflow. Cook until the potatoes are fork-tender, about 9-10 minutes. Drain and rinse under cold water to stop cooking and cool them down.
- Make the Dressing:
- In a large mixing bowl whisk together mayonnaise, Cholula hot sauce, lime juice, chili powder, paprika, salt, and pepper. Taste and adjust the seasonings as needed. This dressing brings the classic flavors of Mexican street corn into the potato salad.
- Combine the Salad:
- Add the cooked potatoes, chopped eggs, fresh corn kernels, bacon, green onions, and chopped cilantro into the bowl with the dressing. Gently toss to combine all ingredients evenly without mashing the potatoes.
- Serve and Garnish:
- Serve immediately or refrigerate for a few hours to allow flavors to meld. Just before serving sprinkle cotija cheese on top for a salty, creamy finish.
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What I love most is the raw sweet corn — it’s a hidden gem that adds much-needed juiciness and texture here. This salad always reminds me of backyard family barbecues where everyone gathers around for seconds.
Storage Tips
Keep this salad refrigerated in an airtight container for up to three days. The flavors improve after a few hours but avoid freezing because potatoes can get grainy and watery after thawing.
Ingredient Substitutions
Swap red potatoes for Yukon Gold if you prefer a creamier texture. Use a milder hot sauce like Cholula’s milder version or a smoky chipotle if you want more heat. Cotija cheese can be replaced with feta for a similar salty tang.
Serving Suggestions
Pair this salad with grilled chicken or fish for a full meal. It also works great as a side for tacos or fajitas. Garnish with extra lime wedges or diced avocado for a creamy finish.
Cultural Context
This dish draws inspiration from Mexican street corn, or elote, which is grilled corn coated with mayonnaise, cheese, chili powder, and lime. It’s a popular street food with roots in Mexican cuisine, celebrated for its vibrant flavors that this salad borrows beautifully.
Recipe FAQs
- → What type of potatoes work best?
Red potatoes are ideal for their creamy texture and ability to hold shape when cooked, making them perfect for this hearty dish.
- → Is the corn cooked before mixing?
No, raw sweet corn kernels are used here to add a fresh, crunchy sweetness that contrasts nicely with the creamy potatoes.
- → Can I use a different cheese instead of cotija?
Queso fresco or feta can be substituted if cotija isn’t available, lending a similar salty, crumbly texture.
- → How is the smoky flavor achieved?
Smokiness comes from smoked paprika and the bacon, which provide depth and a savory note that complements the fresh ingredients.
- → Can the salad be made ahead of time?
Yes, it’s great chilled and can be prepared a few hours in advance to let the flavors meld, but adding fresh cilantro just before serving keeps it vibrant.
- → What is the purpose of the lime juice in the dressing?
Lime juice adds a bright acidity that balances richness from the mayonnaise and bacon, enhancing overall freshness.