Spicy Mexican Corn Salad

This hearty Mexican Corn Salad brings together the best of comfort food with a spicy southwestern twist. The combination of creamy potatoes, sweet corn, and zesty lime creates a dish that works equally well as a side for your summer barbecue or as a satisfying main course any time of year.

I first created this recipe when hosting a backyard fiesta where I needed something substantial but not too heavy. Now it's requested at every family gathering, and my cousin even asks me to bring it to her house during football season.

Ingredients

• Russet potatoes perfect for their fluffy texture that absorbs flavors beautifully
• Hard boiled eggs add richness and make the dish more substantial
• Mayonnaise creates the creamy base that binds everything together
• Chicken or vegetable stock thins the dressing while adding depth of flavor
• Cholula hot sauce provides authentic Mexican heat with complex flavor
• Fresh lime juice brightens the entire dish with essential acidity
• Kosher salt enhances all other flavors
• Sugar balances the heat and acidity
• Ground red chili powder adds earthy warmth and color
• Black pepper provides subtle spice notes throughout
• Fresh corn sweet kernels create bursts of flavor in each bite
• Red onion delivers sharp contrast and beautiful color
• Cotija cheese authentic Mexican cheese that adds salty tanginess
• Fresh cilantro or parsley brightens the dish with herbal notes

How To Make Mexican Corn Salad

Prepare the potatoes

Place peeled and chopped russet potatoes in a pot with plenty of water and 2 teaspoons kosher salt. Bring to a boil and cook for approximately 10 minutes until they yield easily to a fork but still hold their shape. Drain thoroughly and allow to cool completely to prevent them from breaking down when mixed.

Create the dressing

In a large saucepan whisk together mayonnaise chicken stock Cholula hot sauce lime juice sugar salt chili powder and black pepper until completely smooth. The consistency should be pourable but still coat the back of a spoon.

Warm the corn mixture

Add fresh corn kernels to the dressing mixture in the saucepan. Heat over medium heat stirring gently until everything is warmed through about 4 minutes. This process helps the corn absorb the flavors while maintaining its crisp texture.

Combine with potatoes

Transfer the cooled potatoes to a large mixing bowl and if using add the chopped hard boiled eggs. Pour the warm corn mixture over the potatoes and fold everything together with a rubber spatula until evenly coated. Be gentle to maintain the potato chunks.

Add finishing touches

Sprinkle in the finely chopped red onion crumbled cotija cheese and chopped cilantro or parsley. Fold these ingredients in with just a few strokes to distribute throughout the salad without overmixing.

Serve or chill

This salad can be enjoyed immediately while still warm which creates a wonderful contrast of temperatures. Alternatively refrigerate for at least 1 hour to allow flavors to meld for an equally delicious chilled version.

The Cholula hot sauce is truly the secret weapon in this recipe. My grandmother introduced me to this specific brand years ago while teaching me traditional Mexican cooking. She always said the balance of heat and flavor was superior to other hot sauces and I completely agree. Every time I make this dish I think of her kitchen filled with spicy aromas.

Make Ahead Tips

This Mexican Corn Salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store in an airtight container in the refrigerator. If you prefer to serve it warm simply microwave gently before serving or bring to room temperature. For meal prep purposes you can boil the potatoes and eggs up to two days ahead and store separately until final assembly.

Creative Variations

The basic recipe is delicious as written but feel free to experiment with variations. For a lighter version substitute Greek yogurt for half of the mayonnaise. Create a southwest twist by adding a can of drained black beans and diced bell peppers. Turn it into a complete meal by adding shredded rotisserie chicken. During summer months when corn is at its peak consider grilling the corn first for a smoky dimension before cutting kernels from the cob.

Serving Suggestions

This versatile salad pairs beautifully with grilled meats especially carne asada or cilantro lime chicken. Serve it alongside fish tacos for a complete Mexican feast. For a vegetarian meal option serve larger portions over a bed of mixed greens with sliced avocado. At potlucks this dish stands out among traditional sides and always receives compliments. During cooler months it makes a satisfying lunch served with warm corn tortillas.

Cultural Context

This recipe represents a fusion of traditional Mexican street corn flavors with American potato salad concepts. Elote the popular Mexican street food features corn on the cob slathered with mayo lime juice chili powder and cotija cheese. This salad transforms those same beloved flavors into a more substantial dish that travels well and serves a crowd. While not strictly authentic to either cuisine it honors both traditions in a delicious way.

Recipe FAQs

→ Can I make this Mexican corn salad ahead of time?

Yes, you can prepare this salad up to 24 hours in advance. The flavors actually develop nicely as it sits in the refrigerator. Just keep it covered and chilled until ready to serve. If you prefer it warm, you can gently reheat it before serving.

→ What can I substitute for cotija cheese?

If you can't find cotija cheese, feta cheese makes an excellent substitute as it has a similar crumbly texture and salty flavor. Queso fresco is another good alternative, though it's milder. In a pinch, even grated Parmesan can work.

→ Is there a way to make this Mexican corn salad less spicy?

Absolutely! Simply reduce the amount of Cholula hot sauce and chili powder to suit your taste preferences. You can start with just 1 tablespoon of hot sauce and adjust from there. The lime juice and sugar will still provide plenty of flavor even with less heat.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn kernels work well in this recipe. You'll need about 4-5 cups of frozen corn to replace the 6 ears of fresh corn. Just thaw the corn completely and pat it dry with paper towels before adding it to the sauce mixture.

→ How long will this Mexican corn salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, this salad will keep well for 3-4 days. The flavors may intensify slightly over time. Give it a gentle stir before serving as some separation may occur.

→ Can I make this Mexican corn salad without mayonnaise?

Yes, you can substitute the mayonnaise with Greek yogurt for a lighter version, though it will have a tangier taste. For a dairy-free option, use a plant-based mayo alternative. In both cases, you might need to adjust the other seasonings to balance the flavors.