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 somewhat crunch from the corn. End it off with recent cilantro, a squeeze of lime, and a handful of crumbled cotija, and also you’ve acquired a potato salad that doesn’t simply present up, it exhibits 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 became a potato salad!
• Charred corn provides somewhat further taste. Use frozen or reduce straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them soak up taste.

For those who love Mexican avenue corn and you like potato salad, you then’ll love this recipe! And for many who don’t love a standard potato salad, this recipe is the right different you by no means knew you wanted. It’s all the things 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 in the sauce and taste higher as a consequence of 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 reduce kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each shade and taste. For those who don’t love cilantro, be at liberty to make use of parsley as a substitute or depart it out altogether.
• Lime Juice: Freshly squeezed is all the time going to have the most effective taste, however bottled lime juice works too.
• Chili Powder: Provides a gentle smokiness with out being overwhelmingly spicy. Substitute with ancho chili powder for a extra genuine taste.
• Crumbled Cotija Cheese: For those who can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.

Why Russets?

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

You possibly can additionally use crimson potatoes or Yukon gold potatoes which can maintain their form somewhat higher. They simply soak up much less moisture so that they gained’t take in as a lot taste. One other plus for these potatoes is that they’ve a skinny pores and skin and don’t must be peeled. Use whichever works finest for you!

Modify the Warmth

For those who’re into warmth, bump up the chili powder, add somewhat sizzling sauce, or toss a number of jalapeño slices on prime. Not a fan of spicy? You’ll be able to simply skip or reduce the chili powder by half.

Frozen or Contemporary Corn

You’ve acquired choices with regards to the corn on this recipe. Frozen corn is fast and handy. Simply ensure 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 somewhat further crunch and sweetness that’s completely price it. And right here’s a professional tip: you don’t have to face the cob upright prefer it’s about to take a faculty picture. Lay it flat on the reducing board and slice alongside the facet. It’s method much less messy and your kernels gained’t go flying throughout the kitchen.