Mexican Flavoured Corn & Potato Salad

In Mexico, corn is often sold as a street snack; cooked on a grill and rubbed with mayonnaise or crema (like creme fraiche), sprinkled with ground chiles and served with squeeze of lime juice. Soft-crumbly cheese or queso cotija is often sprinkled over it as well. I used the same flavours to make this salad, with the addition of potatoes to give it more substance. We ate it as the centrepiece of our dinner, but it would make a fine addition to a salad buffet.

I cooked up my vegetables fresh for this, and it was lovely, but I see no reason not to use leftover corn and potatoes for it. In particular, if they were leftover from a grilled meal, that would be perfect.

2 to 4 servings
30 minutes prep time


Make the Salad:
4 cobs of corn
3 or 4 medium-small potatoes
3 or 4 lettuce leaves
2 or 3 tablespoons finely minced cilantro

Husk the corn, and boil until tender, 6 to 8 minutes, or even better, cook it over a grill until just very lightly charred in spots. Let it cool. Cut it from the cobs.

Meanwhile, cut the potatoes into small dice, and cook them until tender. Again, cool them completely.

Mix the cold corn and potatoes, and toss them with the dressing. Arrange the salad on the washed and dried lettuce leaves, and sprinkle the cilantro over the top.

Make the Dressing:
1/3 cup mayonnaise
the juice of 1 lime
salt & pepper
ground red chile powder
2 or 3 tablespoons crumbled feta cheese
OR finely grated Parmesan or queso Cotija

Whisk together the mayonnaise and lime juice, and season with salt, pepper and chile powder to taste. By chile powder, I mean actual ground chiles, not that pre-mixed spice blend consisting to a large degree of salt. Mix in the crumbled feta cheese.






Last year at this time I made Spinach, Apricot & Feta Salad, and Blueberry Buttermilk Coffee Cake.