This Mexican Street Corn Smashed Potato Salad combines roasted baby potatoes, smoky poblanos, sweet corn, fresh cilantro, and tangy cotija cheese with a zesty sour cream-lime dressing. If you bring this salad to any potluck or gathering, watch it be devoured! (But, get some for yourself first!) Once I made my Smashed Roasted Potato Salad, I knew I had to try even more varieties. Served warm or cold, it is absolutely delicious, just like my Original Roasted Potato Salad!

Mexican Street Corn Smashed Potato Salad in a black bowl on a wooden table with cojita cheese limes and corn around it.
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Ingredients & Substitutions

  • Potatoes: I used baby potatoes with the skins on for more texture. If using larger potatoes like Russets or Yukon Golds, cut them into smaller pieces before boiling.
  • Poblano Peppers: Poblano peppers are a type of mild chili pepper. They are dark green, slightly larger than bell peppers, and have a mild, slightly spicy flavor. They are often used in Mexican cooking. If you can’t find poblano peppers, you could try green bell peppers, anaheim peppers, or jalapeno peppers (if you want a little heat added to the salad).
  • Sweet Corn: Look for a can of sweet corn. Then, drain it before using. You could also use fresh sweet corn after boiled, grilled, or roasted.
  • Cilantro: Cilantro adds a distinct flavor to the salad, so I would encourage you to try it in this salad.I know that cilantro is not for everyone, so if you really don’t want to use it, you could replace it with parsley.
  • Cotija Cheese: Cotija cheese is a kind of cheese that has a bit of saltiness and a texture similar to feta. It comes from Mexico, named after a town called Cotija, and is made mostly from cow’s milk. Even though it might sound strong, I strongly suggest using Cotija cheese when making this salad! You could use queso fresco as a replacement if you can’t get ahold of any cotija cheese.
  • Dressing: The dressing combines sour cream and mayonnaise for creaminess, balanced with lime juice for tanginess and chili powder for a hint of spice
Raw ingredients for Mexican Street Corn Smashed Potato Salad on a wooden table before they are assembled.

How To Get Crispy Smashed Potatoes

For the crispiest smashed potatoes (which are the best), make sure the potatoes are completely dry before roasting. Then, season them with plenty of salt and pepper. Finally, press them down firmly, giving them more surface area to roast up nice and crispy!

Mexican Street Corn Smashed Potato Salad in a black bowl on a wooden table with cojita cheese limes and corn around it.

Can I Make The Potato Salad Ahead Of Time?

You can get parts of the salad made in advance. Cut up the peppers, green onions, and cilantro. Store them in the refrigerator until ready to assemble the salad. You can also get the dressing made ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days.

How I Serve Mexican Street Corn Smashed Salad

I really love this salad when the potatoes are still warm and nice and crispy! However, you can certainly serve it cold, too. If serving cold at a picnic, set the bowl on a bed of ice to keep it fresh for up to 2 hours. Add a couple of ice cubes to a larger bowl and place your smaller serving bowl inside. When it comes to dressing, I mix most of it into the salad. Then, I save some to let guests add more if they want to.

Spoonful of Mexican Street Corn Smashed Potato Salad.

How To Store Mexican Street Corn Smashed Potato Salad

When storing this potato salad, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Stir it when ready to serve. I do not recommend freezing the salad.

Mexican Street Corn Smashed Potato Salad in a black bowl on a wooden table with cojita cheese limes and corn around it.
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Mexican Street Corn Smashed Potato Salad

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Elevate your salad game with this Mexican Street Corn Smashed Potato Salad, made with roasted potatoes, poblanos, and a sour cream-lime dressing. Bring the recipe if you are serving it at any sort of gathering because everyone will be asking for it!


  • 1 ½ pounds baby potatoes, washed
  • 3 tablespoons extra virgin olive oil divided
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 poblano peppers, seeded and diced
  • 1 can (15 ounces) sweet corn, drained
  • 5 green onions, thinly sliced
  • ½ cup (61 g) cotija cheese, crumbled (plus more for serving)
  • ¼ cup cilantro, chopped


  • ½ cup (115 g) sour cream
  • ¼ cup (58 g) mayonnaise
  • 1 medium lime, juiced (about 2 tablespoons)
  • ½ teaspoon kosher salt, plus more to taste (if needed)
  • ½ teaspoon chili powder


  • Boil the potatoes in salted water for 15-20 minutes or until fork-tender. (Depending on the size of the potatoes, boiling times may vary.)
  • Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
  • Drain the potatoes, pat them dry, and place them onto the lined baking sheet. Using a potato masher or the bottom of a sturdy glass, gently smash each potato to about ¼ to ½-inch thick.
  • Brush 2 tablespoons of olive oil over the smashed potatoes, ensuring each one is coated. Season evenly with salt and pepper.
  • Roast for 30 minutes. Remove from the oven and flip the potatoes.
  • In a small bowl, combine the drained sweet corn, diced poblano peppers, and the remaining olive oil. Toss to coat, then add them to the baking sheet, nestling them in between the smashed potatoes.
  • Return the baking sheet to the oven and continue roasting for an additional 25-30 minutes, or until the potatoes are crispy.
  • Allow the roasted potato mixture to cool for about 15 minutes before assembling the salad.


  • In a medium bowl, mix the sour cream, mayonnaise, lime juice, salt, and chili powder until well combined. Cover and refrigerate until ready to use.


  • In a large bowl, combine the sliced green onions, crumbled cotija cheese, cilantro,and slightly cooled roasted potato mixture.
  • Pour dressing over the salad, reserving some for serving if desired. Gently stir until all ingredients are evenly coated. Add more dressing as needed.
  • Serve immediately with more cotija cheese for topping and extra dressing on the side, if desired. Or, refrigerate in an airtight container until ready to serve.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


The salad had a unique blend of flavors. While I enjoyed the roasted poblano peppers and the tangy dressing, I felt that the cotija cheese could have been more pronounced.


I wasn't sure about the potato salad at first, but it turned out to be surprisingly delicious! The roasted poblano peppers added a nice little kick. I did have to add a little bit of salt to mine (but no one else did).


The Mexican corn smashed potato salad was a hit for me. The roasted poblano peppers provided a subtle heat, complemented by the sweetness of the corn. The cotija cheese added a nice creaminess, and the tangy dressing balanced the flavors well.


I loved this smashed potato salad! The roasted poblano peppers added a nice smoky flavor, and the cotija cheese gave it a creamy texture. The tangy dressing tied everything together perfectly.


This salad was a winner for me! The roasted poblano peppers added a nice depth of flavor, and the cotija cheese gave it a rich creaminess. The tangy dressing provided a perfect finishing touch. I'll definitely be making this again!

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