If you’re hunting for a crowd-pleasing summer side that sings with flavor and color, look no further than Loaded Street Corn Potato Salad. This irresistible mash-up takes everything you love about Mexican street corn — smoky, tangy, cheesy goodness — and tosses it with perfectly cooked potatoes for a bold, creamy salad that steals the picnic table spotlight. It’s easy enough for quick weeknight dinners, but festive enough for backyard parties and potlucks, making it a staple you’ll crave all season long.
Ingredients You’ll Need
The magic of Loaded Street Corn Potato Salad comes from a handful of simple ingredients, each playing its part in balancing sweetness, smokiness, creaminess, and zesty freshness. Here’s what you need, plus a tip or two for each item!
- Baby potatoes: Their tender texture holds up beautifully and soaks in all the great flavors; halve them for bite-sized perfection.
- Corn kernels: Charred for that classic roasted taste; fresh, canned, or thawed frozen all work well.
- Mayonnaise: Gives the salad its creamy base and helps bind everything together.
- Sour cream: Adds delicious tang and lightens up the dressing; swap for Greek yogurt for a healthier twist.
- Cotija cheese: Crumbled throughout for salty, savory pops; feta can be used if cotija isn’t available.
- Lime juice: Brightens up each bite with a zesty hit of citrus.
- Garlic: Two cloves minced for subtle kick and aromatic depth.
- Chili powder: Lends gentle heat and earthy color.
- Smoked paprika: Enhances the smoky flavor of the corn and brings a gorgeous hue.
- Salt and black pepper: Essential for balancing and boosting all the flavors in your dish.
- Fresh cilantro: Chopped for herbal freshness and a burst of summery green.
- Green onions: Sliced thinly for a mild oniony crunch and great texture.
- Bacon (optional): Crispy crumbles add extra savory punch — highly recommended for bacon lovers!
How to Make Loaded Street Corn Potato Salad
Step 1: Cook the Potatoes
Start by adding the halved baby potatoes to a large pot of salted water, then bring it up to a rolling boil. Boil the potatoes for about 12 to 15 minutes, until they’re fork tender but not falling apart. Drain them well and set them aside to cool slightly while you prep the rest of your ingredients — this little break helps them absorb all that creamy dressing later on.
Step 2: Char the Corn
While the potatoes cook, heat a skillet on medium-high and toss in your corn kernels. Stir them occasionally until they’re lightly charred and caramelized, about five minutes. This step is what really pushes the Loaded Street Corn Potato Salad over the top, giving every bite little notes of smokiness and sweet corn flavor that feel totally like summer.
Step 3: Make the Dressing
Grab a big mixing bowl — this is where all the magic happens! Whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and black pepper until smooth. This creamy, tangy, and slightly spicy dressing is the heart of your dish, so be generous with your mixing. Give it a taste and adjust the lime or chili powder to suit your style.
Step 4: Mix It All Together
Add your still-warm potatoes and beautifully charred corn right into the dressing bowl. Gently toss everything to coat, making sure the potatoes get covered in all that flavor. Stir in the crumbled cotija cheese, fresh cilantro, green onions, and, if you’re feeling luxurious, the crispy bacon. Every ingredient complements and balances the others, creating a Loaded Street Corn Potato Salad worthy of seconds (and thirds).
Step 5: Chill and Serve
For the greatest flavor, let the salad chill in the fridge for at least 30 minutes before you dig in. This lets all the bright, creamy, and smoky flavors mingle and intensify. You can serve it cold or let it come up to room temperature; either way, it’s going to disappear fast!
How to Serve Loaded Street Corn Potato Salad
Garnishes
Pile on extra crumbled cotija, a fresh sprinkle of cilantro, or a pinch of chili powder right before serving. A few lime wedges on the side or a drizzle of hot sauce can really make this Loaded Street Corn Potato Salad pop in both taste and presentation.
Side Dishes
This salad is a star alongside anything off the grill — burgers, chicken, or juicy steaks. It also loves sharing the table with other summer classics like watermelon, grilled veggies, or a crisp green salad. For potlucks, it holds its own next to baked beans or tangy coleslaw.
Creative Ways to Present
For a fun twist, serve individual portions in mason jars, or load up lettuce cups for a picnic-friendly, hand-held option. Top with extra bacon or a dusting of TajÃn seasoning for a little extra color and crunch. The bright mix looks stunning on a big platter, too, especially with lots of fresh herbs and a scattering of lime wedges.
Make Ahead and Storage
Storing Leftovers
Store any leftover Loaded Street Corn Potato Salad in an airtight container in the refrigerator for up to three days. The flavors get even bolder with time, and it’s just as delicious for lunch the next day (if there’s any left!).
Freezing
Potato salads with creamy dressings don’t freeze well — the texture can go watery once thawed. For best results, enjoy this salad fresh or refrigerated.
Reheating
This dish is best served chilled or at cool room temperature, so there’s no need to reheat. If you do want to revive cold leftovers, let the salad sit out for about 20 minutes to take off the chill before serving.
FAQs
Can I make Loaded Street Corn Potato Salad in advance?
Absolutely! In fact, prepping it the night before means the flavors will deepen and everything melds together beautifully. Just give it a gentle stir before serving.
What’s the best potato type Side Dish
Baby potatoes hold their shape and have a creamy texture, but Yukon golds or red potatoes cut into chunks work well, too. The important part is not to overcook them so they don’t become mushy.
How can I make it spicier?
If you love heat, add a dash of cayenne pepper or a squirt of your favorite hot sauce to the dressing. You can also toss in some diced jalapeños for extra kick.
Is Loaded Street Corn Potato Salad gluten-free?
Yes, this recipe is naturally gluten-free, so it’s great for those with dietary restrictions — just be sure all your ingredients (like bacon or store-bought seasonings) are certified gluten-free if needed.
Can I leave out the bacon?
Of course! Bacon is optional and the salad is still super flavorful without it. If you want a smoky element, try adding extra smoked paprika instead.
Final Thoughts
If you’re looking for a side dish that’s guaranteed to impress, Loaded Street Corn Potato Salad is it! Each bite delivers a punch of creamy, smoky, zesty flavor and just the right hint of heat, making it impossible to resist. Give this recipe a try — it might just become your new signature summer salad!
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Loaded Street Corn Potato Salad Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Loaded Street Corn Potato Salad combines the flavors of Mexican street corn with creamy potatoes for a delightful side dish that’s perfect for summer gatherings. Creamy, tangy, and packed with flavor, this salad is sure to be a hit at your next barbecue or picnic.
Ingredients
Potato Salad:
- 2 pounds baby potatoes, halved
Corn Mixture:
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 4 green onions, sliced
- 4 slices cooked bacon, crumbled (optional)
Instructions
- Cook Potatoes: Place potatoes in a large pot of salted water and bring to a boil. Cook for 12 to 15 minutes until fork-tender. Drain and let cool slightly.
- Char Corn: Heat a skillet over medium-high heat and cook the corn until lightly charred, about 5 minutes.
- Make Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
- Combine Ingredients: Add the warm potatoes and corn to the bowl, toss gently to coat. Stir in cotija cheese, cilantro, green onions, and bacon if using.
- Chill: Chill for at least 30 minutes before serving for the best flavor.
Notes
- For extra heat, add a dash of cayenne pepper or drizzle with hot sauce.
- If you prefer a lighter version, swap Greek yogurt for sour cream.
- This salad tastes great warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
