If you’re craving a vibrant, creamy salad that bursts with flavor and texture, then you’ve got to try this Loaded Street Corn Potato Salad Recipe. It’s a fresh twist on traditional potato salad with sweet, tender corn, zesty lime, smoky chili powder, and a luscious mayo-based dressing that ties everything together beautifully. This dish brings together the best of summer’s bounty and is perfect for picnics, BBQs, or just a satisfying side that elevates any meal.
Ingredients You’ll Need
These ingredients are simple, wholesome, and each one plays a crucial part in creating the multi-dimensional taste and appealing color of the Loaded Street Corn Potato Salad Recipe.
- 2 lbs Yukon Gold potatoes: Their creamy texture and buttery flavor are perfect for absorbing the dressing.
- 2 cups fresh corn (or 1 cup frozen corn): Adds natural sweetness and a delightful crunch.
- 1 cup mayonnaise: Provides a rich, smooth base that holds all the ingredients together.
- 1 tbsp lime juice: Brings bright acidity to balance the creaminess and enhances overall flavor.
- 1 tsp chili powder: Offers a subtle smoky warmth that gives the salad a little kick.
- 4 green onions, chopped: Adds a fresh, mild onion bite and vibrant green color.
- 1/4 cup fresh cilantro, chopped: Imparts a zesty herbal brightness for a layered taste experience.
- Salt and pepper to taste: Essential to bring all the flavors into perfect harmony.
How to Make Loaded Street Corn Potato Salad Recipe
Step 1: Cook the Potatoes and Corn
Start by boiling the diced Yukon Gold potatoes in salted water until they are fork-tender, which usually takes about 10 to 15 minutes. Fresh corn should be added during the last 5 minutes of cooking so it stays tender but retains a bit of bite, while frozen corn goes in during the last minute to just heat through.
Step 2: Prepare the Dressing
While the potatoes and corn cook, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper in a separate bowl. This simple dressing is the heart of the Loaded Street Corn Potato Salad Recipe, combining creaminess with acidity and spice.
Step 3: Combine Potatoes, Corn, and Dressing
Drain the potatoes and corn, then allow them to cool slightly—this step helps the salad maintain a pleasant temperature without wilting the fresh ingredients. Toss everything gently in a large bowl with the prepared dressing, ensuring each piece is well coated.
Step 4: Fold in Fresh Herbs
Add the chopped green onions and cilantro to the bowl. Gently fold them in to distribute their fresh flavors and bright colors evenly throughout the salad without mashing the potatoes.
Step 5: Chill and Serve
Cover the salad and refrigerate it for at least 30 minutes. This chilling phase lets the flavors develop and meld together into the irresistible harmony that makes this Loaded Street Corn Potato Salad Recipe so special.
How to Serve Loaded Street Corn Potato Salad Recipe
Garnishes
For an extra flair, sprinkle some crumbled cotija cheese or a dash of smoked paprika on top just before serving. A wedge of lime on the side also adds a nice touch for those who want to brighten their bites.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, steak, or shrimp. It also complements spicy dishes and smoky barbecues, adding a refreshing contrast that livens up any meal.
Creative Ways to Present
For a fun twist, serve the Loaded Street Corn Potato Salad Recipe in individual mason jars or scoop it onto lettuce leaves for handheld salad wraps. It also works well as a filling for tacos or atop grilled corn on the cob for an over-the-top street-food experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Loaded Street Corn Potato Salad Recipe in an airtight container in the refrigerator. It’s best eaten within 3 days to enjoy the freshest flavors and textures.
Freezing
Because of the mayonnaise and potatoes, this salad doesn’t freeze well. Freezing can cause the textures to become watery and unpleasant, so it’s best to prepare just enough for immediate enjoyment or short-term storage.
Reheating
This salad is best served cold, so reheating isn’t recommended. If you prefer it slightly warmer, let it sit at room temperature for a short while instead of microwaving, which can alter the texture negatively.
FAQs
Can I use different types of potatoes?
You can, but Yukon Gold potatoes are ideal because of their creamy texture and ability to hold shape. Russets might become too crumbly, and red potatoes work well but have a firmer bite.
Is there a substitute for mayonnaise in this recipe?
Yes, you can substitute mayonnaise with Greek yogurt or a vegan mayo alternative for a lighter or dairy-free version, though the flavor profile will slightly change.
How can I make this salad spicier?
Increase the chili powder or add a pinch of cayenne pepper to the dressing. You can also toss in some finely chopped jalapeños for an extra kick.
Can this recipe be made vegan?
Absolutely! Use vegan mayonnaise and skip any dairy garnishes. The fresh ingredients will still create a delicious, satisfying salad.
What is the best way to reheat frozen corn if I use frozen?
If using frozen corn, add it to boiling potatoes in the last minute or two of cooking to thaw and heat it evenly, which keeps it juicy and tender.
Final Thoughts
This Loaded Street Corn Potato Salad Recipe is everything you want in a side dish: simple, fresh, flavorful, and utterly delicious. Whether it’s a family gathering or a casual weeknight dinner, it’s sure to impress and satisfy. Go ahead, give it a try—you might just find your new go-to salad!
Print
Loaded Street Corn Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican-Inspired
Description
This Loaded Street Corn Potato Salad is a vibrant and creamy dish combining tender Yukon Gold potatoes with sweet corn, tossed in a zesty lime and chili spiced mayonnaise dressing, and finished with fresh green onions and cilantro. Perfect for picnics, barbecues, or as a flavorful side to your favorite meals, this salad offers a delightful twist on classic potato salad with the bold flavors of Mexican street corn.
Ingredients
Potato and Corn
- 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
Fresh Herbs and Garnish
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Boil Potatoes and Corn: Place the diced Yukon Gold potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10-15 minutes. If using fresh corn, add it to the pot during the last 5 minutes of cooking. For frozen corn, add it during the last minute of cooking.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until the mixture is smooth and well combined, creating a flavorful dressing.
- Combine Ingredients: Drain the cooked potatoes and corn thoroughly and allow them to cool slightly. Then, transfer them to a large mixing bowl and pour the prepared dressing over the top.
- Add Fresh Herbs: Gently fold in the chopped green onions and fresh cilantro, evenly distributing the herbs throughout the salad without mashing the potatoes.
- Chill Before Serving: Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld and the salad chill thoroughly before serving.
Notes
- For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.
- If you prefer a lighter salad, substitute half the mayonnaise with Greek yogurt.
- Make sure to dice potatoes uniformly for even cooking.
- This salad is best served chilled but can be enjoyed at room temperature as well.
- To save time, you can cook the potatoes in advance and refrigerate before assembling the salad.
