Road Corn Potato Salad

This recipe is a flavorful twist on a traditional potato salad. It’s loaded with smoky, Mexican flavors, it’s creamy, and it has a little bit crunch from the corn. End it off with recent cilantro, a squeeze of lime, and a handful of crumbled cotija, and also you’ve obtained a potato salad that doesn’t simply present up, it reveals off!

Love Mexican avenue corn? Strive our Authentic Mexican Street Corn and our Mexican Street Corn Soup.

Why My Recipe

• The flavors of Mexican avenue corn was a potato salad!
• Charred corn provides a little bit additional taste. Use frozen or lower straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them take up taste.

In the event you love Mexican avenue corn and you like potato salad, then you definitely’ll love this recipe! And for individuals who don’t love a standard potato salad, this recipe is the proper various you by no means knew you wanted. It’s every little thing you like about Mexican avenue corn, however with a creamy sauce and hearty potatoes. It’s mainly an entire meal in itself!

Ingredient Notes

• Russet Potatoes: Take up the sauce and taste higher resulting from their excessive starch content material.
• Distilled White Vinegar: Provides a punch of acidity and taste to the potatoes. If substituting with a milder vinegar like cider vinegar, double the quantity of vinegar.
• Vegetable Oil: Has a impartial taste profile. Canola and avocado oil are nice substitutes.
• Corn: Use both frozen corn or lower kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each coloration and taste. In the event you don’t love cilantro, be happy to make use of parsley as an alternative or go away it out altogether.
• Lime Juice: Freshly squeezed is at all times going to have one of the best taste, however bottled lime juice works too.
• Chili Powder: Provides a light smokiness with out being overwhelmingly spicy. Substitute with ancho chili powder for a extra genuine taste.
• Crumbled Cotija Cheese: In the event you can’t discover cotija cheese, you possibly can substitute with feta or parmesan cheese.

Why Russets?

You could possibly really use any number of potatoes to make a potato salad. I’m utilizing russets as a result of they take up extra liquid than different potatoes. Which means they may take up taste and sauces higher, too. It’s all concerning the taste.

You could possibly additionally use purple potatoes or Yukon gold potatoes which can maintain their form a little bit higher. They simply take up much less moisture in order that they received’t absorb as a lot taste. One other plus for these potatoes is that they’ve a skinny pores and skin and don’t have to be peeled. Use whichever works greatest for you!

Modify the Warmth

In the event you’re into warmth, bump up the chili powder, add a little bit sizzling sauce, or toss just a few jalapeño slices on prime. Not a fan of spicy? You may simply skip or lower the chili powder by half.

Frozen or Contemporary Corn

You’ve obtained choices with regards to the corn on this recipe. Frozen corn is fast and handy. Simply be certain that it’s absolutely thawed earlier than hitting the skillet in order that it has an opportunity to char.

But when recent corn is in season, go forward and slice these kernels straight off the cob. It provides a little bit additional crunch and sweetness that’s completely value it. And right here’s a professional tip: you don’t have to face the cob upright prefer it’s about to take a college photograph. Lay it flat on the slicing board and slice alongside the facet. It’s manner much less messy and your kernels received’t go flying throughout the kitchen.