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 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 received 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 become a potato salad!
• Charred corn provides a bit additional taste. Use frozen or lower straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them soak up taste.

In the event you love Mexican avenue corn and you like potato salad, you then’ll love this recipe! And for individuals who don’t love a conventional potato salad, this recipe is the right 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 principally a complete meal in itself!

Ingredient Notes

• Russet Potatoes: Take in the sauce and taste higher because 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. In the event you don’t love cilantro, be at liberty 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: In the event you can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.

Why Russets?

You would 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. Because of this they’ll soak up taste and sauces higher, too. It’s all concerning the taste.

You would additionally use purple potatoes or Yukon gold potatoes which can maintain their form a bit higher. They simply soak 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 finest for you!

Alter the Warmth

In the event you’re into warmth, bump up the chili powder, add a bit scorching sauce, or toss just a few jalapeño slices on high. 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 received choices on the subject of the corn on this recipe. Frozen corn is fast and handy. Simply make 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 a bit 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 picture. Lay it flat on the chopping board and slice alongside the facet. It’s approach much less messy and your kernels gained’t go flying throughout the kitchen.