Can I use russet potatoes instead of baby potatoes?

While russet potatoes can work, they won't give you the same texture. If using larger potatoes, cut them into 2-inch chunks before boiling, but expect a fluffier, less firm result. Baby potatoes or red potatoes hold their shape better for this particular recipe.

I don't like cilantro—what can I substitute?

No problem! Fresh parsley makes an excellent substitute if you're in the cilantro-tastes-like-soap camp. You could also try a mix of fresh basil and parsley for a different but complementary flavor profile.

What can I use if I can't find cotija cheese?

Feta cheese makes the closest substitute with its crumbly texture and salty flavor. Queso fresco is another good option, though milder. In a pinch, even grated parmesan can work—just use slightly less due to its stronger flavor.

Can I make this recipe dairy-free?

Absolutely! Replace the sour cream with a plant-based version or coconut yogurt, use vegan mayonnaise, and skip the cotija or substitute with a dairy-free feta alternative. The result will still be delicious, with all the signature Mexican street corn flavors.

Mexican Street Corn Smashed Potato Salad Recipe

This Mexican Street Corn Smashed Potato Salad combines the crispy goodness of roasted potatoes with the vibrant flavors of classic Mexican street corn. Baby potatoes are smashed and roasted until golden, then tossed with charred corn, poblano peppers, and a creamy, tangy dressing that brings everything together. Perfect for summer gatherings, barbecues, or anytime you want to elevate your potato salad game with bold, south-of-the-border flavors.

Why You’ll Love This Recipe

Two Favorites in One: Combines crispy smashed potatoes with the beloved flavors of Mexican street corn for a truly unique side dish.
Texture Paradise: Every bite offers something exciting—crispy potato edges, creamy centers, sweet corn pops, and the slight kick from poblanos.
Make-Ahead Friendly: This salad actually tastes better after the flavors have had time to mingle, making it perfect for meal prep or preparing before guests arrive.
Crowd-Pleaser: Even potato salad skeptics will be won over by this flavorful twist on the classic.

Ingredients You’ll Need

Baby Potatoes: The star of the show, providing a perfect canvas for all the flavors. Their small size means more crispy edges when smashed and roasted.
Olive Oil: Helps achieve that perfect crispy exterior on the potatoes and adds richness.
Poblano Peppers: Brings a mild heat and authentic Mexican flavor. They mellow beautifully when roasted.
Sweet Corn: Adds sweetness and that classic street corn element. The natural sugars caramelize during roasting.
Green Onions: Offers a mild onion flavor without overpowering the dish, plus a pop of color.
Cotija Cheese: This crumbly Mexican cheese adds saltiness and authenticity. It’s like the Mexican version of feta.
Cilantro: Brings a fresh, herbal note that brightens the entire dish.
Sour Cream & Mayonnaise: Creates the creamy base for our dressing, similar to traditional elote (Mexican street corn).
Lime Juice: Adds essential acidity that balances the richness of the other ingredients.
Chili Powder: Provides that signature Mexican street corn flavor and beautiful color.
Salt & Pepper: Enhances all the other flavors and brings everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Spicier

Add a diced jalapeño along with the poblanos, or increase the chili powder in the dressing. A dash of hot sauce in the dressing works wonders too!

Grilled Corn Version

Use fresh corn on the cob and grill it until charred before cutting off the kernels. This adds an incredible smoky dimension.

Vegetable Additions

Roast some cherry tomatoes or bell peppers alongside the potatoes for even more color and flavor.

Protein Boost

Add crumbled bacon or diced grilled chicken to transform this side into a hearty main dish.

How to Make Mexican Street Corn Smashed Potato Salad

Step 1: Prepare the Potatoes

Boil your baby potatoes in well-salted water for 15-20 minutes until they’re fork-tender but not falling apart. Drain them well and pat dry to ensure maximum crispiness when roasting.

Step 2: Smash and Season

Preheat your oven to 450°F and line a baking sheet with parchment paper. Place the potatoes on the sheet, then gently smash each one to about 1/4 to 1/2-inch thickness. Brush with olive oil and season with salt and pepper.

Step 3: First Roasting

Roast the potatoes for 30 minutes, developing that initial crispy exterior. The high heat helps create those irresistible crispy edges.

Step 4: Add Corn and Peppers

Flip the potatoes, then add the corn and poblano pepper mixture, nestling it between the potatoes. Return to the oven for another 25-30 minutes until everything is beautifully roasted and the potatoes are extra crispy.

Step 5: Make the Dressing

While everything roasts, whisk together the sour cream, mayonnaise, lime juice, salt, and chili powder. Refrigerate until ready to use to allow the flavors to develop.

Step 6: Assemble the Salad

Allow the roasted mixture to cool slightly, then combine in a large bowl with green onions, cotija cheese, and cilantro. Pour the dressing over everything and gently toss until evenly coated.

Pro Tips for Making the Recipe

Proper Boiling: Don’t overcook the potatoes during boiling—you want them tender enough to smash but not so soft they fall apart.
Dry Thoroughly: After boiling, make sure to pat the potatoes completely dry before roasting. Extra moisture prevents crispiness.
Even Spacing: When arranging on the baking sheet, give the potatoes plenty of space. Crowding prevents proper crisping.
Temperature Matters: Let the potatoes cool slightly before adding the dressing—if they’re too hot, they’ll melt the dressing and make it too runny.
Season in Layers: Season at every step—the potatoes while boiling, again after smashing, and adjust the final seasoning after assembling.

How to Serve

As a Side Dish

This potato salad pairs beautifully with grilled meats, especially carne asada, grilled chicken, or fish tacos.

For a Gathering

Serve slightly warm or at room temperature on a large platter, garnished with extra cotija, cilantro, and lime wedges for squeezing.

Make It a Meal

Top with a fried egg for a satisfying brunch option, or add grilled shrimp for a complete dinner.

Suggested Pairings

Serve alongside a refreshing agua fresca, Mexican lager with lime, or a spicy margarita for the ultimate Mexican-inspired meal.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day in the fridge!

Freezing

This potato salad doesn’t freeze well due to the creamy dressing, which can separate upon thawing.

Reheating

While delicious cold from the refrigerator, you can bring it to room temperature before serving for the best flavor. If you prefer it warm, a quick 30-second microwave stint will do the trick without making the dressing too runny.

Note: If making ahead, consider keeping the dressing separate until shortly before serving to maintain the potatoes’ crispy texture.

FAQs

Can I use russet potatoes instead of baby potatoes?

While russet potatoes can work, they won’t give you the same texture. If using larger potatoes, cut them into 2-inch chunks before boiling, but expect a fluffier, less firm result. Baby potatoes or red potatoes hold their shape better for this particular recipe.
I don’t like cilantro—what can I substitute?

No problem! Fresh parsley makes an excellent substitute if you’re in the cilantro-tastes-like-soap camp. You could also try a mix of fresh basil and parsley for a different but complementary flavor profile.
What can I use if I can’t find cotija cheese?

Feta cheese makes the closest substitute with its crumbly texture and salty flavor. Queso fresco is another good option, though milder. In a pinch, even grated parmesan can work—just use slightly less due to its stronger flavor.
Can I make this recipe dairy-free?

Absolutely! Replace the sour cream with a plant-based version or coconut yogurt, use vegan mayonnaise, and skip the cotija or substitute with a dairy-free feta alternative. The result will still be delicious, with all the signature Mexican street corn flavors.

Final Thoughts

This Mexican Street Corn Smashed Potato Salad revolutionizes the humble potato salad into something extraordinary. The combination of crispy, creamy potatoes with sweet roasted corn and the tangy, slightly spicy dressing creates a side dish that might just steal the spotlight from whatever main course you’re serving. It’s familiar enough to please traditionalists but exciting enough for those looking to shake up their usual rotation. Give this recipe a try at your next gathering—I guarantee you’ll be passing out the recipe before the day is over!