Mexican street corn - called elote - is a blend of grilled or charred corn slathered in a spicy and creamy chile, garlic, and Cotija cheese–spiked sauce. This potato salad recipe blends elements of this epic dish into summer's classic side dish in a way that's sure to become a new favorite.
Cotija cheese is a little too mild for my tastes here and I substitute a sharp white cheddar to make things pop a bit more. If you want to char the Mexicorn before adding it to the potatoes, you can. I've made it both ways and find that if I'm going to bother with charring or grilling corn, it's best to use corn on the cob and cut it off. Now, if you happen to have a cob or two of leftover grilled corn, feel free to use that. However, for a side like this, drained Mexicorn does a good enough job of a stand in. I also used jarred grilled hatch chiles. If you have access to them, use them. You won't be disappointed.
Because you use your Instant Pot to prep the potatoes and eggs, your biggest investment of time in this dish is the time it takes to cool things down. You can opt to have the potato salad more toward room temperature or chill it fully. If you want to help cool things faster, make sure your corn and other ingredients are thoroughly chilled before stirring things together. As for what to serve it with? Everything from burgers to chicken to ribs and more. It's a potato salad with a little pizazz!
Instant Pot Elote Potato Salad
- 2 pounds Yukon gold potatoes
- 2 eggs
- 16 ounces canned Mexicorn, drained
- ⅓ cup shredded white cheddar cheese
- ¼ cup finely diced red onion
- ¼ cup roasted green chiles
- 2 tablespoons finely chopped cilantro
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon granulated garlic
- 1 teaspoon salt
Wash and cut the potatoes into 1" cubes. Place the potatoes in the pot of your Instant Pot, ideally with a trivet inserted. Nestle the two whole, uncooked eggs on top of the potatoes. Add 1 cup of cold water into the pot. Seal the Instant Pot and set it to cook at high pressure for 5 minutes.
When the cooking cycle ends, perform a manual pressure release. Carefully set the eggs into a bowl with cold water and an ice cube or three. Remove the cubed potatoes carefully to a large bowl. Chill to cool.
One the potatoes are cool, add the drained Mexicorn, shredded cheese, red onion, roasted green chiles, and cilantro to the cubed potatoes. Gently toss to incorporate.
In a smaller separate bowl, add the mayonnaise, yogurt, chili powder, cayenne pepper, garlic, and salt. Mix until smooth.
Add the prepared dressing to the potato and corn mixture. Peel and chop the eggs and add them as well. Mix the potato salad just until everything is evenly incorporated. You may serve immediately at room temperature or cover and refrigerate until ready to serve.
Store any leftovers in an airtight container and eat within 4 days for optimal flavor and texture.
- Yields: 8-10 servings
- Preparation Time: 20 minutes plus potato chilling time - which can be done up to 24 hours in advance