Road Corn Potato Salad

This recipe is a flavorful twist on a basic potato salad. It’s loaded with smoky, Mexican flavors, it’s creamy, and it has somewhat crunch from the corn. End it off with contemporary cilantro, a squeeze of lime, and a handful of crumbled cotija, and also you’ve received 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 minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take in taste.

If you happen to love Mexican avenue corn and you’re keen on potato salad, then you definately’ll love this recipe! And for individuals who don’t love a standard potato salad, this recipe is the proper different you by no means knew you wanted. It’s all the things you’re keen on about Mexican avenue corn, however with a creamy sauce and hearty potatoes. It’s mainly an entire meal in itself!

Ingredient Notes

• Russet Potatoes: Soak up the sauce and taste higher attributable to 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 minimize kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each shade and taste. If you happen to 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 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: If you happen to can’t discover cotija cheese, you may substitute with feta or parmesan cheese.

Why Russets?

You can really use any number of potatoes to make a potato salad. I’m utilizing russets as a result of they take in extra liquid than different potatoes. Because of this they may take in taste and sauces higher, too. It’s all in regards to the taste.

You can additionally use pink potatoes or Yukon gold potatoes which is able to maintain their form somewhat higher. They simply take in much less moisture so that they gained’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 finest for you!

Modify the Warmth

If you happen to’re into warmth, bump up the chili powder, add somewhat scorching sauce, or toss a couple of jalapeño slices on high. Not a fan of spicy? You’ll be able to simply skip or minimize the chili powder by half.

Frozen or Recent Corn

You’ve received choices on the subject of 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 contemporary 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 photograph. Lay it flat on the reducing board and slice alongside the facet. It’s manner much less messy and your kernels gained’t go flying throughout the kitchen.