Mexican Corn Potato Salad with Cotija and Cholula Hot Sauce Recipe

I have to tell you, the first time I made this Mexican Corn Potato Salad with Cotija and Cholula Hot Sauce Recipe, it completely stole the show at a summer barbecue. The combination of sweet corn, tender potatoes, and that tangy, spicy dressing sprinkled with crumbly cotija cheese created a flavor explosion that had everyone asking for seconds. Plus, it’s colorful and fresh, so it looks just as good on the table as it tastes. I often bring it to gatherings, and it never disappoints — even friends who say they’re “not big on potato salad” end up loving it.

What makes this salad so unique is the zingy dressing that’s both creamy and bright thanks to the mayo, lime juice, and chicken or veggie stock, plus a serious kick from Cholula hot sauce. You get the sweetness of fresh corn heated gently to release its aroma, the soft but firm chunks of russet potatoes, and a little crunch and freshness from onion and herbs. It’s the perfect balance of creamy, spicy, tangy, and smoky all in one bowl. This is definitely a salad that feels lively and festive — perfect for summer cookouts or anytime you want to add some punch to your side dish lineup.

Don’t worry if you’re new to making salads like this — it’s super approachable. I’ll walk you through each step so you get perfectly cooked potatoes every time, a smooth velvety dressing, and how to gently fold everything together without mashing those tender potatoes. By the end, you’ll have a fiesta-worthy dish that’s actually easy to pull off even on a weeknight.

Ingredients You’ll Be Working With

Before we get started, a quick note on measuring: I find using a digital scale for potatoes helps with accuracy, but cups and spoons work just fine too. The exact amounts are in the recipe card below for easy reference when you cook.

• Russet potatoes: The starchy texture holds up nicely without turning to mush.
• Fresh corn: Adds sweetness and a crisp burst; frozen corn can work in a pinch.
• Mayonnaise: Provides creamy richness and binds the salad.
• Chicken or vegetable stock: Lightens the dressing and adds depth of flavor.
• Cholula hot sauce: Adds gentle heat and smoky notes; adjust to your spice tolerance.
• Fresh lime juice: Brings brightness and balances the creaminess.
• Kosher salt & sugar: Balances and enhances all the flavors; adjust to taste.
• Ground red chili powder & black pepper: Boosts the heat and complexity.
• Hard boiled eggs (optional): Adds protein and texture for a heartier salad.
• Red onion: Provides crunch and a mild sharpness.
• Cotija cheese: Crumbled for a salty, crumbly finish typical in Mexican cuisine.
• Fresh cilantro or parsley: Adds herbaceous freshness.

If you're vegetarian or vegan, swap chicken stock for vegetable stock and omit eggs or replace with chickpeas for extra protein.

Tools You’ll Need

• Large pot: For boiling potatoes to perfect tenderness.
• Large saucepan or skillet: To warm the corn in the dressing and meld flavors.
• Mixing bowls: For combining ingredients gently without breaking potatoes.
• Whisk: To make the dressing smooth and well incorporated.
• Sharp knife and cutting board: For prepping fresh herbs, onions, and potatoes.
• Measuring spoons and cups: For accurate seasoning balance.
• Colander: To drain boiled potatoes well, preventing sogginess.

How to Make Mexican Corn Potato Salad with Cotija and Cholula Hot Sauce Recipe

Let’s get these flavors mingling! I’ll guide you through boiling the potatoes, warming corn in the flavorful dressing, and then bringing everything together in a big, delicious bowl.

1. Boil the potatoes: Toss the peeled, chopped potatoes into a pot of boiling water seasoned with 2 teaspoons kosher salt. Cook until fork-tender but still firm—around 10 minutes. You want them cooked all the way through but not falling apart. Drain well and let cool completely; this helps the salad hold structure.
2. Prepare the dressing with corn: In a large saucepan, whisk together mayonnaise, chicken or vegetable stock, Cholula hot sauce (start with 1 tablespoon and add more for heat), fresh lime juice, sugar, salt, chili powder, and black pepper until smooth. Add your fresh corn kernels and warm everything over medium heat for 3 to 5 minutes, stirring occasionally. This warms the corn and allows the dressing to coat it perfectly.
3. Combine potatoes and dressing: Transfer cooled potatoes to a large bowl. If you’re adding chopped hard boiled eggs, fold them in gently now. Pour the warm corn-and-dressing mixture over the potatoes and carefully fold everything to combine. This keeps potatoes intact and ensures even flavor coating.
4. Add finishing touches: Sprinkle in finely chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley. Fold gently one last time, taste, and adjust salt or hot sauce if needed. You can serve it warm immediately or refrigerate to chill before serving—both ways taste great!

How to Serve

Flavor Boosters

For an extra kick or brightness, try a sprinkle of fresh diced jalapeño or a drizzle of additional Cholula on top before serving. A squeeze of fresh lime just before plating also brightens the flavors perfectly. Want more herbaceous complexity? Toss in some chopped fresh mint along with the cilantro.

Perfect Pairings

This Mexican Corn Potato Salad with Cotija and Cholula Hot Sauce Recipe pairs wonderfully with grilled meats like carne asada or chicken al pastor but also shines alongside veggie tacos or black bean burgers. A cold Mexican lager or sparkling water with lime complements its spicy, creamy notes beautifully.

Presentation Touches

Serve in a bright, shallow bowl or colorful platter to showcase the vibrant yellows and greens. For gatherings, portion into small individual cups or jars for easy grab-and-go servings. Leftovers make an excellent packed lunch or picnic treat.

Variations & Easy Swaps

• Add diced avocado for creaminess and extra richness.
• Swap cotija for feta or a vegan parmesan for dairy-free versions.
• Use smoked paprika instead of chili powder for a different smoky flavor profile.
• Replace Cholula with your favorite hot sauce or chili flakes to control the heat.
• Try mixing in roasted poblano peppers or cherry tomatoes for added flavor and color.
• Omit eggs for vegan; add grilled tofu cubes for protein instead.

Make-Ahead, Storage & Reheating

• This salad can be made up to 24 hours ahead; cover and refrigerate.
• Stir gently before serving to redistribute dressing, as potatoes might absorb moisture.
• If serving warm, heat gently in a pan until just warmed through; avoid microwaving on high to keep potato texture intact.
• Store leftovers covered in the fridge for up to 3 days — freshen with a squeeze of lime and extra hot sauce before eating.

FAQs

• Can I use frozen corn instead of fresh? Yes! Thaw frozen corn first and drain well. Fresh corn has a sweeter, juicier bite, but frozen works in a pinch.
• Is this recipe gluten-free? Absolutely! The ingredients are naturally gluten-free, just double-check your hot sauce if you have sensitivities.
• Can I make this vegan? Definitely — swap mayo for vegan mayo, use vegetable stock, omit eggs, and replace cotija with vegan cheese or nutritional yeast.
• How spicy is this salad? It’s moderately spicy but you control this by adjusting the amount of Cholula hot sauce. Start with one tablespoon if you’re sensitive.
• What’s the best way to boil potatoes without them falling apart? Chop evenly, add salt to boiling water, and check early for tenderness. Drain and cool immediately to keep the texture firm.

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