Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the bacon potato salad of your dreams.
Mexican Street Corn Potato Salad
This red potato salad with bacon and corn added to it is a fun southwestern-style variation on a classic. Mexican street corn is something that calls my name pretty much every time we have corn in the house.
Adding those flavors to potato salad simply needed to happen sooner than later. And bacon? Didn’t bacon roasted potatoes teach us that almost every potato dish can be made even better with a bit of bacon?
Seriously, friends. There is nothing here that I don’t absolutely love. And I’m willing to bet that you will love it too.
And for one more reason to love these flavors, this grilled corn dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.
Potato Salad with Corn
Wondering why you’re want to add corn to your potato salad? Well, let me explain. Adding corn to potato salad adds sweetness and crunch to the dish.
The juicy kernels of corn burst with flavor and their crisp texture complements the creamy, tender potatoes. You’re going to love this combination.
Bacon Potato Salad
You’ll need these ingredients to make this recipe:
- bacon
- red potatoes
- eggs
- corn
- green onions
- cilantro
- cotija cheese (optional)
Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.
Dressing Ingredients
- mayonnaise
- Cholula hot sauce
- fresh lime juice
- chili powder, paprika, salt, and pepper
Potato Salad with Bacon
Begin by cooking the bacon in the oven or on the stove. While the bacon is cooking, place the potatoes in a large pot. Cover them with water and bring to a boil over high heat. Reduce the heat to maintain a low boil and avoid overflowing the pot.
Cook the potatoes until fork-tender, about 9-10 minutes. Drain under cold water and set aside. When the bacon is finished cooking, set it aside to drain on paper towels.
In a large mixing bowl, whisk together the mayonnaise, hot sauce, lime juice, chili powder, paprika, salt, and pepper. Taste and adjust seasonings as desired.
Add the potatoes, eggs, corn, bacon, green onion, and cilantro to the bowl. Stir to combine. Serve immediately or refrigerate until ready to serve. Top individual servings with cotija cheese, if desired.
Southwest Potato Salad
Maybe it’s because I grew up in New Mexico, or maybe we just really love the flavors – whatever the reason, I tend to reach for Mexican spices and flavors more than any others.
Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad. You’ve likely heard it said before that something is “more than the sum of its parts.” Well, this salad, it is absolutely more than the sum of its parts. Just like the fresh flavors of cowboy caviar.
Tender potatoes mingle with crisp fresh vegetables in a creamy, herb dressing to take this Loaded Vegetable Potato Salad over the top.
Tender crisp green beans are sauteed along with tomatoes, onions, jalapenos, and plenty of spice in these flavorful Mexican Green Beans.
When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.
Quesadillas are the grilled cheese of southwestern cuisine. And these Taco Quesadillas? They’re a spectacular, hearty option for any lover of Mexican food. Melted cheese and crispy, buttery tortillas filled with taco filling are beyond delicious together.
Bacon Potato Salad with Corn
Ingredients
- ½ pound bacon cooked, crumbled or chopped
- 2½ pounds red potatoes cut into ½-¾ inch pieces
- 6 hard-boiled eggs roughly chopped
- 2 cups corn kernels about 4 ears of corn
- 6-8 green onions sliced thin, about ½ cup
- 2-4 tablespoons fresh cilantro chopped small, plus more for serving
- 1 cup mayonnaise
- 2 tablespoons Cholula hot sauce adjust as desired for more or less heat
- 1-2 tablespoons fresh lime juice adjust to taste
- ¼ teaspoon chili powder
- ½ teaspoon smoked or regular paprika
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ¼ cup cotija cheese for serving
Instructions
- Begin by cooking the bacon in the oven or on the stove. While the bacon is cooking, place the potatoes in a large pot. Cover them with water and bring to a boil over high heat. Reduce the heat to maintain a low boil and avoid overflowing the pot.
- Cook the potatoes until fork-tender, about 9-10 minutes. Drain under cold water and set aside. When the bacon is finished cooking, set it aside to drain on paper towels.
- In a large mixing bowl, whisk together the mayonnaise, hot sauce, lime juice, chili powder, paprika, salt, and pepper. Taste and adjust seasonings as desired.
- Add the potatoes, eggs, corn, bacon, green onion, and cilantro to the bowl. Stir to combine. Serve immediately or refrigerate until ready to serve. Top individual servings with cotija cheese, if desired.
Nutrition
Nancy says
You left out the corn in the recipe.
Mary says
Corn is the 4th ingredient listed in the recipe. You’ll add it to the salad along with the potatoes.
Sharon Embrey says
Do you cook the corn
Mary says
The corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.
Savannah says
So you don’t cook the corn at all?
Mary says
That is correct, Savannah.
Nicolle says
very delicious, i did cut down by two eggs and added more corn, bacon and an extra potato, but this was personal preference. I served it with extra hot sauce, cilantro and cheese on the side. huge hit at family bbq. thanks for the great recipe
Mary says
I’m so happy to hear that it was a hit, Nicolle.
Tami Nowlin says
You mention celery in instructions BUT celery amount not specified in ingredients. How much celery? Thank you.
Mary says
Whoops! That was a mistake. There is NO celery in this potato salad, Tami.
Jo says
I made this to take round to a friend’s house – it was amazing! I’d love to make ahead for lunches, but how long would it keep in the fridge? (particularly if I waited to add the mayo until it was ready to serve?
Mary says
Hi, Jo! The potato salad should keep for 2-3 days without any issues.
Jo says
Awesome! Thanks 🙂
Terri L says
I try to follow recipes exactly the way they are written. My husband is not a Mayo fan, but if I add some sour cream to it, he is okay. I saw the Celery in the instructions so I added about a cup. The only other thing I did was put the corn on the BBQ for a little bit. This is absolutely my favorite potato salad now! thank you so much for this delicious recipe 😋
Mary says
Glad to hear that the potato salad has become one of your favorites, Terri. Barbecuing the corn for a while sounds delicious. Happy cooking!
Lexie says
This is so good. I used potatoes from my garden and sweet corn from a friend. I know it’s not a complicated recipe, but it seemed like a lot of chopping/prep work for me so I was a little leery. But, oh man, was it worth it! I asked my son, who doesn’t eat potato salad or really anything with a mayo base, to try a bite. He then helped himself to a big bowl, which he ate on chips like a dip!
Mary says
I’m so glad the potato salad was a hit for you and your son, Lexie. Enjoy, and happy cooking!