If you’re craving a vibrant, flavorful side that feels like a party on your plate, this Loaded Street Corn Potato Salad Recipe is an absolute game changer. Imagine tender Yukon Gold potatoes mingling with sweet corn, all tossed in a creamy, zesty dressing with a hint of chili and bright lime. It’s a dish bursting with sunny colors and fresh, bold flavors that will have everyone reaching for seconds. Whether it’s a backyard BBQ, a picnic, or a weeknight dinner upgrade, this recipe brings warmth and excitement to classic potato salad like nothing else.
Ingredients You’ll Need
Don’t be fooled by the simplicity here—each ingredient plays a crucial role in creating this show-stopping salad. From the creamy mayonnaise base to the fresh kick of lime and herbs, every element adds texture, flavor, or visual appeal that makes this Loaded Street Corn Potato Salad Recipe truly unforgettable.
- Yukon Gold potatoes: Their buttery flavor and creamy texture hold up beautifully when boiled and blended with dressing.
- Fresh corn: Adds natural sweetness and a pleasant crunch that contrasts the soft potatoes perfectly.
- Mayonnaise: Creates a rich, creamy coating that brings all the flavors together seamlessly.
- Lime juice: Injects a fresh, tangy brightness to cut through the creaminess.
- Chili powder: Offers a gentle smoky heat that layers depth without overpowering.
- Green onions: Bring a mild, fresh bite with a crisp texture.
- Fresh cilantro: Adds vibrant herbal notes that elevate the whole dish.
- Salt and pepper: Essential for balancing flavors and enhancing every ingredient’s natural taste.
How to Make Loaded Street Corn Potato Salad Recipe
Step 1: Cook the Potatoes and Corn
Start by boiling the diced Yukon Gold potatoes in salted water until they’re tender when pierced with a fork—this usually takes about 10 to 15 minutes. If you’re using fresh corn, toss it in for the last five minutes of cooking so it remains sweet and juicy without overcooking. For frozen corn, add it just in the final minute to heat through. This timing keeps the corn crisp and fresh, perfectly complementing the creamy potatoes.
Step 2: Prepare the Dressing
While the potatoes and corn are cooking, whisk together mayonnaise, lime juice, chili powder, salt, and pepper in a separate bowl. This silky dressing brings zing and spice that will soak into every bite, making each mouthful exciting and lively.
Step 3: Combine the Base Ingredients
Once the potatoes and corn are cooked, drain them well and let them cool slightly. Then, dump them into a large bowl and pour the dressing over top. Mixing gently at this stage ensures the pieces stay intact, creating a satisfying texture throughout the salad.
Step 4: Add Fresh Herbs and Onions
Next, fold in chopped green onions and fresh cilantro carefully. These bright, fragrant touches introduce fresh green pops and a touch of sharpness that make this Loaded Street Corn Potato Salad Recipe feel truly special.
Step 5: Chill Before Serving
For best results, refrigerate the salad for at least 30 minutes. Chilling allows the flavors to meld beautifully and the texture to firm up, giving you that perfect, refreshing bite ideal for any occasion.
How to Serve Loaded Street Corn Potato Salad Recipe
Garnishes
Simple garnishes like a sprinkle of additional chili powder, a few whole cilantro leaves, or sliced jalapeños can amplify the salad’s visual appeal and flavor punch when serving. These final touches invite everyone to personalize their plate and savor the bold layers of taste you’ve crafted.
Side Dishes
This salad shines beautifully alongside grilled meats like chicken or steaks, smoky sausages, or even as a vibrant counterpoint to roasted vegetables. It’s versatile enough to pair with summer BBQ spreads or an easy family dinner, bringing freshness and zest that complements hearty mains wonderfully.
Creative Ways to Present
For a fun twist, serve the Loaded Street Corn Potato Salad Recipe in individual mason jars or mini bowls at a gathering. Garnish each serving with a lime wedge for an interactive element. Another idea is layering it in a clear trifle dish with chopped avocado or black beans for a bold, colorful display that doubles as an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
This salad keeps very well in an airtight container in the refrigerator for up to three days. The flavors continue to develop, but it’s best enjoyed within this window to maintain the fresh herb brightness and crisp corn texture.
Freezing
Because of the mayonnaise and fresh herbs, this potato salad doesn’t freeze well. Freezing may separate the dressing and compromise the texture of the potatoes and corn, so it’s best to enjoy it fresh.
Reheating
This salad is designed to be served chilled, so reheating is not recommended. If you prefer it less cold, bring it to room temperature before serving, giving the flavors a chance to shine without losing their creamy charm.
FAQs
Can I use frozen corn instead of fresh corn?
Absolutely! Frozen corn works great and is a fantastic option when fresh corn is out of season. Just add it in the last minute of cooking to keep it tender and sweet.
What kind of potatoes work best for this recipe?
Yukon Gold potatoes are ideal because they have a natural buttery flavor and hold their shape well after boiling, making the salad both creamy and sturdy in texture.
Can I make this salad vegan?
Yes, simply swap out the mayonnaise for a vegan alternative like a plant-based mayo or creamy avocado dressing, and you’ll have a delicious vegan version with the same bold flavors.
Is this salad spicy?
The chili powder provides a mild, smoky heat that enhances the flavor without overwhelming your palate. You can adjust the amount to suit your spice preference.
How long should I chill the salad before serving?
At least 30 minutes is perfect for allowing the flavors to meld, but refrigerating it for a few hours or overnight will deepen the taste even more.
Final Thoughts
This Loaded Street Corn Potato Salad Recipe has quickly become a beloved classic in my kitchen and I’m confident it will be in yours too. Its lively mix of textures and bold flavors makes every bite feel like a celebration. So grab those simple ingredients and try it out — I promise this dish will bring a burst of sunshine and joy to any meal you want to brighten.
Print
Loaded Street Corn Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus chilling time
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This Loaded Street Corn Potato Salad combines tender Yukon Gold potatoes with fresh corn and a zesty, creamy dressing infused with lime juice and chili powder. Enhanced with chopped green onions and cilantro, this vibrant salad is a perfect side dish for barbecues, picnics, or casual gatherings, offering a flavorful twist on classic potato salad with a street corn-inspired flair.
Ingredients
Vegetables
- 2 lbs Yukon Gold potatoes, diced
- 2 cups fresh corn (or 1 cup frozen corn)
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 1 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Boil Potatoes and Corn: Place the diced Yukon Gold potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10 to 15 minutes. If using fresh corn, add it to the pot during the last 5 minutes of cooking; if using frozen corn, add it in the final minute to heat through.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth and well combined, adjusting seasoning to taste.
- Combine Ingredients: Drain the potatoes and corn well and allow to cool slightly. Transfer them to a large bowl and pour the prepared dressing over the warm ingredients, tossing gently to coat everything evenly.
- Add Fresh Herbs and Onions: Fold in the chopped green onions and cilantro carefully to distribute the flavors without mashing the potatoes.
- Chill: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor that holds up well in salads.
- Fresh corn offers the best flavor and texture, but frozen corn can be a convenient alternative.
- Adjust chili powder to your spice preference for a milder or more robust chili kick.
- Chilling the salad enhances the flavor but can be served immediately if needed.
- For a lighter version, consider substituting mayonnaise with Greek yogurt or a low-fat mayo.
