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Mexican Street Corn Potato Salad

Serves: 4-6
A great way to elevate classic potato salad by giving it a kick of spice and combining it with street corn flavors. Be the star at your next potluck!


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Ingredients for Salad

  • 3 cups potatoes, diced
  • 2 cups corn, charred
  • ⅓ cup red onion, finely diced
  • 1 jalapeno, finely diced 
  • 2-3 tbsp cilantro, roughly chopped
  • ½ cup Rizo Bros Queso Fresco, crumbled


Ingredients for Dressing

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ tsp chilli powder
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ salt or to taste
  • 1 tbsp lime juice


  1. Add diced potatoes to a medium pot and cover with cool water. Bring to a boil over high heat, then lower the heat and allow the potatoes to cook at a low boil for 10-15 minutes or until fork tender. Drain and set aside to allow to cool to the touch.
  2. Meanwhile, in a small bowl, whisk together all ingredients for the dressing.
  3. In a large bowl, mix together the cooled potatoes, corn, red onion, jalapeno, cilantro, and queso fresco. Add desired amount of dressing to the potato salad and toss to coat.
  4. Place in the refrigerator and allow to chill for at least 4 hours or overnight before serving.