Mexican Street Corn Smashed Potato Salad

The sun-drenched aroma of grilled corn and smoky peppers fills the air as you slice into a chilled bowl of Mexican Street Corn Smashed Potato Salad. This vibrant dish combines tender, buttery baby potatoes with the earthy essence of roasted smoky poblanos and the sweetness of fresh corn. In just under an hour, you can create a lively, flavorful dish that captures the essence of street food in a picnic-ready format.

Perfect for summer barbecues or casual family dinners, this potato salad is versatile and satisfying. Additionally, it can be made ahead of time and stored in the refrigerator, making it a simple side dish that’s ready when you are.

Why You’ll Love This Recipe

• The creamy dressing balances out the smoky and sweet flavors.
• Crispy grilled poblanos add a tantalizing depth of flavor.
• Cotija cheese brings a delightful salty finish on top.
• This dish can be served warm or chilled, offering flexibility.

What You’ll Need

Gather the following ingredients for a delicious potato salad.

For the Salad

• 1.5 lbs baby potatoes
• 2 smoky poblanos, grilled and chopped
• 1 cup sweet corn, fresh or cooked
• 1/4 cup fresh cilantro, chopped

For the Dressing

• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp pepper

For Serving

• 1/2 cup cotija cheese, crumbled

Note: Fresh cilantro can be swapped for parsley for a milder flavor.

Substitutions & Swaps

• Sour cream can be replaced with Greek yogurt.
• Lime juice may be substituted with lemon juice.
• Cotija cheese works with feta cheese.
• Baby potatoes can be swapped for red or yellow potatoes.

How to Make It

Follow these steps for a perfectly delicious salad.

Roast potatoes

Preheat the oven to 400°F (200°C). Roast baby potatoes on a baking sheet until tender, about 25-30 minutes.

Grill poblanos

Grill or roast poblano peppers until charred, then chop them into small pieces.

Combine ingredients

In a large bowl, combine the smashed potatoes, smoky poblanos, sweet corn, and chopped cilantro.

Mix dressing

In a separate bowl, mix together sour cream, lime juice, salt, and pepper to create a creamy dressing.

Toss salad

Pour the dressing over the potato mixture and toss gently to combine, ensuring everything is evenly coated.

Crumble cheese

Crumble cotija cheese on top before serving for an added burst of flavor.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, potatoes do not freeze well.
Reheat: Microwave for 1-2 minutes until warm.

Tips for Best Results

• Make sure to cool the potatoes slightly before mixing to prevent wilting the cilantro.
• Use fresh sweet corn when in season for optimal flavor.
• Allow the salad to chill for at least 30 minutes before serving for the best flavor.
• Adjust the lime juice according to your taste preference for acidity.

Serving Suggestions

• Serve it alongside grilled meats for a complete meal.
• Pair it with tacos or quesadillas for a festive spread.
• Enjoy it at picnics or potlucks as a crowd-pleasing side.