⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 20 minutes

Potato salad is a BBQ classic, but this version takes it to the next level with the bold, smoky flavors of Mexican street corn (elote)! Grilled corn, roasted potatoes, and a creamy, tangy dressing come together to create the ultimate summer side dish.

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📸 *A bowl of creamy grilled street corn potato salad, topped with crumbled cotija cheese, fresh cilantro, and lime wedges.*

Why You’ll Love This Recipe!

This isn’t your ordinary potato salad! Instead of the usual heavy mayo base, this version is light, tangy, and packed with smoky flavor from grilled corn and roasted potatoes. The cotija cheese, lime, and chili powder bring out a Mexican street corn-inspired flavor that pairs perfectly with grilled meats, burgers, or tacos.

This recipe is also great for meal prep—make it ahead of time and serve it chilled or at room temperature. Plus, it’s gluten-free and easy to customize!

Ingredients

🍽️ Servings: 6 • 🔥 Calories/Serving: 380

For the Potato Salad:

1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 ears of corn, husked
2 tbsp butter (for grilling corn)

For the Dressing:

½ cup mayo
¼ cup sour cream
1 tbsp lime juice
1 tsp lime zest
½ tsp garlic powder
½ tsp chili powder
¼ cup crumbled cotija cheese (or feta)

For Garnish:

Fresh cilantro, chopped
Extra cotija cheese
Lime wedges
A sprinkle of Tajín or extra chili powder

Steps

Step 1

Roast the Potatoes
Preheat your grill (or oven) to 400°F. Toss baby potatoes with olive oil, salt, pepper, and smoked paprika. Spread them out on a grill-safe pan (or baking sheet) and roast for 20 minutes, flipping halfway.

Step 2

Grill the Corn
Brush the corn with butter and place it directly on the grill. Cook for 8-10 minutes, rotating every few minutes until slightly charred. Remove from the grill and let cool, then cut the kernels off the cob.

Step 3

Make the Dressing
In a bowl, whisk together mayo, sour cream, lime juice, lime zest, garlic powder, chili powder, and cotija cheese until smooth.

Step 4

Assemble the Salad
In a large bowl, toss the roasted potatoes with the grilled corn and dressing until well combined.

Step 5

Garnish & Serve
Top with extra cotija cheese, chopped cilantro, a sprinkle of Tajín, and lime wedges. Serve warm or chilled.

Make it your own!

🔥 Extra Smoky Flavor – Add a dash of smoked paprika to the dressing.
🥓 Bacon Lover? – Toss in crispy bacon crumbles for extra richness.
🌶️ Spicy Kick – Mix in diced jalapeños or a few dashes of hot sauce.
🧀 Cheesy Upgrade – Swap cotija for pepper jack or cheddar for a gooier, creamier bite.
🥑 Fresh & Creamy – Add sliced avocado on top before serving.