What happens when street corn meets potato salad? A flavorful twist on a classic, made easy with cilantro and parsley adding freshness to this homemade dish, perfect for a weeknight dinner. Save this idea for a quick summer side that’s sure to become a family favorite, try it soon and enjoy the delicious combination of mexican street corn and potatoes. Pin for later

mexican street corn potato salad with cilantro and parsley

Introduction

This vibrant and flavorful Mexican Street Corn Potato Salad with Cilantro and Parsley is a game-changer for any gathering, picnic, or casual dinner. It combines the creamy richness of potatoes, the sweet and smoky depth of grilled corn, and the freshness of cilantro and parsley, all in one bowl. What makes this dish truly special is its ease of preparation, the balance of flavors, and the creativity it brings to the table using everyday ingredients. Whether you’re a seasoned chef or a kitchen newbie, this recipe is sure to impress with minimal effort, making it perfect for busy lives and spontaneous get-togethers.

Why This Works

Flavor balance and ingredient accessibility: The dish harmoniously balances the sweetness of corn, the earthiness of potatoes, and the brightness of herbs, making it appealing to a wide range of palates. Plus, the ingredients are easily found in most supermarkets, making it accessible to everyone.
Ease of preparation: The steps are straightforward, and the cooking techniques are simple, allowing anyone to achieve professional-tasting results without needing extensive culinary experience.
Impressive results with minimal effort: Despite its simplicity, the combination of textures and flavors is incredibly impressive, making it a perfect choice for potlucks, barbecues, or as a side dish for any meal.

Key Ingredients

The main stars of this recipe include diced potatoes, grilled corn kernels, chopped cilantro, parsley, red onion, lime juice, mayonnaise, chili powder, and cotija cheese. For practical substitutions, you can use Greek yogurt instead of mayonnaise for a lighter version, substitute cotija cheese with feta for a different flavor profile, or use frozen corn thawed and lightly sautéed if fresh corn is not in season. The beauty of this dish lies in its flexibility and the ability to adjust ingredients based on personal taste and dietary needs.

Instructions

Step 1: Begin by preparing your ingredients. Boil the diced potatoes until they are tender, then let them cool. Grill the corn kernels until they have a nice char, then set them aside to cool as well. Chop the cilantro, parsley, and red onion.
Step 2: In a large bowl, combine the cooled potatoes, grilled corn kernels, chopped cilantro, parsley, and red onion. Squeeze the lime juice over the top and toss gently to combine.
Step 3: In a small bowl, mix the mayonnaise, chili powder, and a pinch of salt and pepper. Pour this dressing over the potato and corn mixture, and toss until everything is well coated. Crumble the cotija cheese over the top and gently fold it into the salad.
Step 4: Taste and adjust the seasoning as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give the salad a good stir and adjust the seasoning if necessary.

Handy Tips

For the best flavor, use fresh and high-quality ingredients. If you can’t find fresh corn, frozen corn that’s been thawed and lightly sautéed can be a good substitute.
Don’t overdress the salad. The mayonnaise and lime juice should enhance the flavors, not overpower them. You can always add more, but it’s harder to remove excess dressing.
Consider the texture you prefer for your potatoes. If you like them more tender, boil them for a few minutes longer. For a bit of crunch, boil them until they just start to tenderize, then immediately plunge them into an ice bath to stop the cooking process.

Heat Control

When grilling the corn, aim for a medium-high heat to get a nice char. If you’re using a grill pan on the stovetop, ensure it’s hot before adding the corn. You should start to see grill marks within 2-3 minutes. For boiling the potatoes, use a large pot of salted water and bring it to a boil. Once boiling, reduce the heat to a simmer and cook the potatoes until they’re tender when pierced with a fork, usually about 10-15 minutes, depending on their size.

Crunch Factor

The crunch in this dish comes from the fresh herbs and the slight char on the corn. To maintain this texture, it’s essential not to overcook the potatoes or the corn. For the potatoes, cook them until they’re just tender, and for the corn, grill it until it has a light char, being careful not to burn it. This balance of textures adds depth and interest to the salad, making each bite engaging and satisfying.

Pro Kitchen Tricks

To prevent the potatoes from becoming too mushy, shock them in an ice bath after boiling to stop the cooking process immediately.
Use a variety of potatoes that hold their shape well, like red or Yukon gold potatoes, for the best results.
For an extra burst of flavor, sprinkle a bit of smoked paprika over the corn before grilling for a smoky depth.

Storage Tips

This salad can be made ahead and stored in the refrigerator for up to 24 hours. Give it a good stir before serving and adjust the seasoning if necessary.
For leftovers, store them in an airtight container in the fridge. The salad will keep for 2-3 days. It’s best served chilled, so refrigerate it for at least 30 minutes before serving.
Avoid freezing this salad, as the mayonnaise can separate and the potatoes may become unappetizingly mushy upon thawing.

Gift Packaging Ideas

If you’re considering gifting this salad, perhaps for a potluck or as a welcome gift, it can be beautifully packaged in a mason jar or a decorative bowl covered with plastic wrap or aluminum foil. Add a ribbon around the lid or a gift tag with the ingredients used, and you have a thoughtful and delicious gift. For a more rustic look, use a wooden bowl or a basket lined with a checkered cloth, adding a few fresh herbs on top for garnish.

Flavor Variations

Different spices: Try adding a pinch of cumin or coriander to give the salad a warmer, earthier flavor.
Creative toppings: Add some diced tomatoes, sliced black olives, or crumbled bacon to introduce new textures and flavors.
Ingredient swaps: Substitute the mayonnaise with a vegan alternative for a plant-based version, or use different types of cheese like parmesan or feta for a varied flavor profile.

Troubleshooting

Texture problems: If the potatoes are too mushy, it might be because they were overcooked. For the next batch, try cooking them for less time and shocking them in an ice bath to stop the cooking process.
Ingredient replacements: If you can’t find cotija cheese, feta or parmesan can be good substitutes, though they will change the flavor profile slightly.
Over/undercooking signs: For potatoes, check for doneness by piercing them with a fork; they should be tender but still firm. For corn, look for a light char and a slightly softened texture, but still crisp.

FAQs

Can I freeze it? It’s not recommended to freeze this salad due to the mayonnaise and the potential for the potatoes to become mushy.
Is it gluten-free? Yes, this recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity.
Can I double the recipe? Absolutely, this salad can be easily doubled or tripled for larger gatherings. Just ensure you have a large enough bowl to mix everything together.

Conclusion

This Mexican Street Corn Potato Salad with Cilantro and Parsley is a vibrant, flavorful, and creative dish that’s perfect for any occasion. With its ease of preparation, accessibility of ingredients, and impressive results, it’s sure to become a favorite. Feel free to experiment with the ingredients and flavor variations to make it your own, and don’t hesitate to share your creations and adaptations with friends and family. Whether you’re a food enthusiast or just starting to explore the world of cooking, this recipe is a must-try for its simplicity, taste, and the joy it brings to the table.

Corn and Potato Salad