Elote {Hot Mexican Corn Dip}Play Video
Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create this street corn inspired potato salad.
Inspired by a bit of leftover Elote Dip and a spoonful of leftover potato salad, this was a fun random creation that I knew I needed to turn into a full potato salad recipe.
After making Cholula Potato Salad for the first time a couple of months ago, and many times since then, my whole family has decided that we really enjoy having a bit of heat in a potato salad.
As much as we’ve enjoyed that salad, it shouldn’t have surprised me even a bit that we loved the bit of heat from the hot sauce in this Street Corn Potato Salad.
The key to this recipe is dicing the potatoes nice and small so that every bite will have a great combination of corn and potatoes. This salad is delicious served warm and it is also delicious cold after a rest in the refrigerator.
If you are already a fan of street corn, this may be your favorite new side dish this summer. I’ve made this both with and without eggs because I’m just a great big fan of adding eggs to every potato salad,
However, this recipe is truly delicious both ways, so I’m sharing it here without them, but I’ve noted that eggs are optional in the recipe.
Warm Potato Salads
Have you tried a warm potato salad? Antipasti Potato Salad is a new potato salad that we’ve been making this summer and it’s terrific both cold or at room temperature.
Honey Dijon Roasted Potato Salad and Garlic Lover’s Potato Salad are a couple more great side dishes that work well hot or at room temperature.
And last but not least, this Italian Salami Potato Salad is a hearty option that also works nicely at room temperature.
Adjust the hot sauce according to taste. We love this with the bit of heat that a few tablespoons of hot sauce adds to this recipe. If you are leery of the heat, start with just a tablespoon of sauce and adjust according to taste.
Street Corn Potato Salad
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
- Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
- Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.
- Serve warm or refrigerate to chill before serving.
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Mexican Street Corn Potato Salad
5 from 2 votesFresh corn and tender potatoes are tossed in a creamy spicy sauce to create this street corn inspired potato salad.SavePinPrintReviewPrep Time: 15 minsCook Time: 15 minsTotal Time: 30 minsCourse: Side DishCuisine: American, MexicanServings: 8 servings
Ingredients
- ▢2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- ▢2 teaspoons kosher salt, for the boiling water with the potatoes
- ▢6 hard boiled eggs, chopped small (optional)
- ▢1 cup mayonnaise
- ▢1/4 cup chicken or vegetable stock
- ▢1-3 tablespoons Cholula hot sauce
- ▢2-3 tablespoons fresh lime juice, about 1 large lime
- ▢1 teaspoon kosher salt adjust to taste
- ▢1 teaspoon sugar adjust according to taste
- ▢1/4 teaspoon ground red chili powder
- ▢1 teaspoon freshly ground black pepper
- ▢6 large ears of corn, kernels removed
- ▢1/4 cup red onion, finely chopped
- ▢1/4 cup cotija cheese, crumbled sliced thin
- ▢2 tablespoons fresh cilantro or parsley chopped small
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
- Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
- Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.
- Serve warm or refrigerate to chill before serving. Enjoy!
