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 recent cilantro, a squeeze of lime, and a handful of crumbled cotija, and also you’ve bought 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 become a potato salad!
• Charred corn provides somewhat additional taste. Use frozen or lower straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take up taste.

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

Ingredient Notes

• Russet Potatoes: Take in the sauce and taste higher as a result 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 coloration and taste. If you happen to 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 most effective 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 up extra liquid than different potatoes. Because of this they are going to take up taste and sauces higher, too. It’s all concerning the taste.

You can additionally use pink potatoes or Yukon gold potatoes which is able to maintain their form somewhat higher. They only take up much less moisture in order 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 greatest for you!

Modify the Warmth

If you happen to’re into warmth, bump up the chili powder, add somewhat scorching sauce, or toss just a few jalapeño slices on prime. Not a fan of spicy? You possibly can simply skip or lower the chili powder by half.

Frozen or Contemporary Corn

You’ve bought choices in relation to the corn on this recipe. Frozen corn is fast and handy. Simply be sure 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 additional 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 slicing board and slice alongside the facet. It’s means much less messy and your kernels gained’t go flying throughout the kitchen.