Elote Potato Salad
Marriage of Two BBQ Sides
This spicy potato and corn salad is inspired by the dish elote, or Mexican street corn. At it’s core, it’s a classic potato salad with boiled mini red potatoes and a creamy dressing. This version, though, is spiced up with corn, cilantro, jalapeno, cotija, and tajin. The dressing is a little smoky from the jalapeno and smoked paprika, helping to match this dish to any barbecued meal. This recipe has the potential to become a usual at our summer cookouts!
What You’ll Need
Ingredients
To make this corn and potato salad, you’ll need the following ingredients:
- Mini red potatoes
- Fresh corn
- Radish
- Jalapeno
- Fresh cilantro
- Cotija cheese
- Tajin
- Mayonnaise
- Sour cream
- Lime zest and juice
- Pickled jalapenos and the pickled jalapeno juice
- Garlic powder
- Smoked paprika
- Salt and pepper
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this elote potato salad, you’ll need the following pieces of equipment:
- Large stockpot
- Colander
- Cutting board
- Knife
- Large mixing bowl
- Whisk
- Serving spoon
- Measuring cups and spoons
Elote Potato Salad Recipe Tips
When you make this elote potato salad, here are a few tips to be sure it turns out perfect:
- To steam the corn on the cob, doing so in the microwave is fast and easy! Alternatively, you can steam the corn in a double boiler or in a steamer basket. Whichever option is best for you!
- Use your best judgment when slicing the potatoes. If you get a particularly large mini red potato, slice into 6 pieces instead of quartering it. Same goes for a tiny potato - feel free to half it instead!
- Speaking of potatoes, when I say salt the simmering water generously, I mean it. I haven’t given an exact amount in the recipe as everyone has different preferences when it comes to their sodium intake. The guideline I try to stick to is that the water should be “as salty as the sea”.
- Jalapenos can be sneaky spicy! I recommend doing a small taste test of a piece of jalapeno before adding it in. If it’s a spicy pepper, add half of the jalapeno to the salad and give it a taste. If it’s already spicy enough, call it a day. If you want a little more of a kick, add in the rest!
- If you can’t find cotija cheese at your local grocery store, you can substitute for feta cheese. It has a similar taste and consistency that will work well in this salad.
Recipe Details
Simmer the Potatoes and Make the Dressing
After chopping the mini red potatoes, add them to a large stock pot and fill the pot with cool water. The water should completely submerge the potatoes and cover them by an additional inch. Bring the water to a simmer and then generously salt the water to season the potatoes while they cook. Let the potatoes cook for about 8 minutes, or until they are fork tender, and drain them.
While the potatoes are cooking, add the mayonnaise, sour cream, pickled jalapeno juice, chopped jalapeno, lime juice, and lime zest a large bowl. Whisk these ingredients together until they are emulsified. Add in chopped cilantro, smoked paprika, garlic powder, tajin, salt, and pepper. Stir the seasonings in and give it a taste. If your palette wants a bit more of one of the flavors, add it in!
Prep the Corn and Other Ingredients
To get the corn started, the first step will be to wet and wring out two paper towels with water. Wrap the paper towel around each cob of corn and place them on a plate. Microwave the corn for 3 minutes. The corn will become bright yellow and plump looking. Let it cool enough to handle and then cut the kernels off the cob.
Slice up the radish, chop a jalapeno, deseeding it beforehand if desired, and crumble some cotija cheese. Chop some extra cilantro to garnish the potato salad once it’s assembled. Set everything aside and get ready to start assembling.
Assemble and Serve
To finish the potato salad, stir in the corn, jalapeno, and cotija cheese. Give it a taste to make sure the spice level is to your liking and adjust if necessary. Transfer the potato salad to a serving bowl and garnish with extra cilantro, cotija, and tajin. Serve cold and enjoy! This potato salad is the perfect side for a summer cookout! It would go great alongside some Maid Rite Sliders or a cookout with hot dogs and hamburgers. This dish can absolutely be made ahead of time, but is best eaten the same day or the day after. Store any leftovers in a glass or ceramic container in the refrigerator.
If you make this spicy corn and potato salad, be sure to leave a comment or give this recipe a rating - I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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A spicy corn and potato salad with flavors inspired by elote. This potato salad has a spicy, cream-based sauce, jalapeno, cilantro, radish, corn, and potatoes with cotija cheese and tajin.
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- Juice and zest of 2 limes
- 1 tbsp pickled jalapeno juice
- 2 tbsp pickled jalapeños, chopped
- 1/2 cup Fresh cilantro
- 2 tsp Tajin
- 1 tsp smoked paprika
- 1 tsp Garlic powder
- 1 tsp salt
- 1 tsp pepper
- 2 lb mini red potatoes
- 2 ears of corn
- 3 radish, halved
- 1 jalapeno
- 1/4 cup cotija cheese
- Cilantro, for garnish
- Tajin, for garnish
Place the quartered potatoes into a large pot and fill the pot with cold water until the potatoes are completely submerged and covered by an additional inch of water.
Bring the pot of water to a simmer and season generously with salt. Simmer the potatoes for 8 minutes until they are fork tender.
While the potatoes are simmering, make the salad dressing. In a large mixing bowl, add ½ cup of mayonnaise, ½ cup sour cream, 2 tablespoons of pickled jalapeno juice, and the juice and zest of two limes. Whisk the ingredients together until combined. Season the dressing with ½ cup of chopped fresh cilantro, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper. Stir to incorporate.
Once the potatoes have finished cooking, drain them into a colander and immediately add the potatoes to the mixing bowl. Toss with the dressing and let cool for 15-20 minutes. Place the mixing bowl in the refrigerator to cool completely.
Wet and wring out a paper towel with water and wrap it around the corn on the cob. Place the cob on a plate and microwave for 3 minutes. Remove from the microwave and let cool until it’s easy to handle. Cut the corn kernels from the cob and set aside.
Slice the radish, deseed and chop the jalapeno, chop the cilantro, and crumble the cotija.
Stir the corn, radish, jalapeno, and cotija cheese into the cooled potatoes. Stir to combine the components together.
Transfer the salad into a serving bowl and garnish with additional cilantro, cotija, and a sprinkle of tajin. Serve cool alongside your favorite barbecue dishes.
