Elote Smashed Potato Salad

SidesGrill

Jun 9

Written By Amelia

If you love elote, you'll love this Elote Smashed Potato Salad!! Crispy roasted potatoes are tossed with charred corn, pickled jalapeños, cotija cheese, and a creamy chili-lime dressing for the perfect summer side dish.

About This Elote Smashed Potato Salad

This Elote Smashed Potato Salad takes everything you love about Mexican street corn and combines it with crispy smashed potatoes for a side dish that is BEYOND flavorful! Golden roasted potatoes are tossed with charred corn, tangy pickled jalapeños, cotija cheese, fresh herbs, and a creamy dressing made with lime, spices, and garlic. It is THE perfect addition to summer cookouts, backyard BBQs, potlucks, and family dinners.

Why You'll Love

Crispy smashed potatoes add incredible texture- crunchy & creamy!
Inspired by classic Mexican street corn flavors
Easy to make ahead for gatherings
Loaded with charred corn, cotija, and lime
Pickled jalapeños add the perfect tangy kick
Great for BBQs, potlucks, and summer parties
Can be served warm, room temperature, or chilled

Ingredients You'll Need

Baby Yukon Gold potatoes
Olive oil
Sweet corn
Mayonnaise
Sour cream
Lime juice
Pickled jalapeños and jalapeño brine
Garlic
Chili powder
Smoked paprika
Cumin
Green onions
Fresh cilantro
Cotija cheese
Tajín
Salt and pepper

How to Make

Start by boiling the potatoes until fork tender, then gently smash them and roast until crispy and golden brown. While the potatoes roast, char the corn and prepare the creamy chili-lime dressing. Toss the warm potatoes with the dressing, corn, pickled jalapeños, green onions, cilantro, and cotija cheese. Finish with extra cotija, Tajín, and fresh lime before serving.

Tips for Success

Roast the potatoes until deeply golden for maximum crunch.
Let the potatoes cool slightly before tossing with the dressing.
Use freshly charred corn for the best flavor.
Save some corn, cotija, and jalapeños for garnish.
Taste and adjust the lime juice before serving.
Toss gently to keep some of the potatoes intact.
Serve the same day for the crispiest texture.

Frequently Asked Questions

Can I make this ahead of time?
Yes. You can roast the potatoes and prepare the dressing up to one day in advance. Toss everything together shortly before serving for the best texture.

Can I use frozen corn?
Absolutely. Cook the corn in a hot skillet until lightly charred before adding it to the salad.

What can I substitute for cotija cheese?
Feta cheese is the closest substitute and works very well in this recipe.

Is this potato salad spicy?
It has a mild kick from the pickled jalapeños and chili powder, but it's not overly spicy.

Can I serve this cold?
Yes. It can be served warm, room temperature, or chilled.

What potatoes work best?
Baby Yukon Gold potatoes provide the best flavor and creamy texture, but red potatoes also work well.

What to Serve With

More Recipes You'll L ove

Elote Smashed Potato Salad Recipe

Yield: 6-8

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Crispy smashed potatoes are tossed with charred corn, pickled jalapeños, green onions, cotija cheese, and a creamy chili-lime dressing for a bold, flavor-packed twist on classic potato salad. Inspired by Mexican street corn (elote), this crowd-pleasing side dish is perfect for summer cookouts, potlucks, and backyard barbecues. Loaded with smoky, tangy, creamy, and savory flavors, it's guaranteed to disappear fast.

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Ingredients

Smashed Potatoes

2 pounds baby Yukon Gold potatoes
3 tablespoons olive oil
Salt and Black Pepper

Elote Dressing

¾ cup mayonnaise
¼ cup sour cream
2 tablespoons lime juice
1 tablespoon pickled jalapeño brine
1 garlic clove, grated
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon cumin
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper

Salad

3 ears corn, grilled or charred and cut from the cob
⅓ cup sliced pickled jalapeños
4 green onions, thinly sliced
½ cup chopped cilantro
¾ cup cotija cheese, divided
Tajín, for garnish
Lime wedges, for serving

Instructions

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 15–20 minutes. Drain well.
Place the potatoes on a parchment-lined baking sheet and gently smash them with the bottom of a glass or measuring cup.
Drizzle with olive oil and season with the salt and pepper. Roast at 425°F for 30–40 minutes, or until deeply golden and crispy around the edges.
While the potatoes roast, grill or char the corn until lightly blackened. Remove the kernels from the cob.
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, jalapeño brine, garlic, chili powder, smoked paprika, cumin, salt, and pepper.
Add the roasted potatoes, corn, pickled jalapeños, green onions, cilantro, and ½ cup of the cotija cheese. Gently toss until everything is coated.
Transfer to a serving bowl and top with the remaining cotija cheese, a sprinkle of Tajín, additional green onions, and extra pickled jalapeños if desired.
Serve warm or at room temperature with lime wedges.

Notes

For the best texture, let the potatoes cool for 5–10 minutes after roasting before tossing with the dressing.
Save a few charred corn pieces and jalapeño slices for garnish to make the finished salad extra colorful.
This is best the day it's made, while the potatoes still have some crispy edges.