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? Attempt 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 somewhat further taste. Use frozen or lower straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them soak up taste.

For those who love Mexican avenue corn and you like potato salad, then you definitely’ll love this recipe! And for many who don’t love a standard potato salad, this recipe is the proper various you by no means knew you wanted. It’s the whole lot you like about Mexican avenue corn, however with a creamy sauce and hearty potatoes. It’s mainly a complete meal in itself!

Ingredient Notes

• Russet Potatoes: Take in the sauce and taste higher on account 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 lower kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each colour and taste. For those who don’t love cilantro, be happy to make use of parsley as a substitute or go away it out altogether.
• Lime Juice: Freshly squeezed is all the time going to have the very 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: For those who can’t discover cotija cheese, you possibly can substitute with feta or parmesan cheese.

Why Russets?

You could possibly 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’ll soak up taste and sauces higher, too. It’s all concerning the taste.

You could possibly additionally use purple potatoes or Yukon gold potatoes which is able to maintain their form somewhat higher. They simply soak 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 should be peeled. Use whichever works greatest for you!

Alter the Warmth

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

Frozen or Contemporary Corn

You’ve acquired choices relating 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 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 college picture. Lay it flat on the chopping board and slice alongside the aspect. It’s approach much less messy and your kernels received’t go flying throughout the kitchen.