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 of crunch from the corn. End it off with contemporary 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 exhibits off!

Love Mexican avenue corn? Strive our Genuine Mexican Road Corn and our Mexican Road Corn Soup.

Why My Recipe

• The flavors of Mexican avenue corn changed into a potato salad!
• Charred corn provides a bit of further taste. Use frozen or lower straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take in 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 all the things you like 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 colour and taste. For those who don’t love cilantro, be happy to make use of parsley as an alternative or depart it out altogether.
• Lime Juice: Freshly squeezed is at all times 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: For those who can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.

Why Russets?

You can truly 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. Which means they’ll take in taste and sauces higher, too. It’s all concerning the taste.

You can additionally use pink potatoes or Yukon gold potatoes which can maintain their form a bit of higher. They only take in much less moisture in order 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 greatest for you!

Modify the Warmth

For those who’re into warmth, bump up the chili powder, add a bit of 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 Recent Corn

You’ve bought choices in relation to the corn on this recipe. Frozen corn is fast and handy. Simply be certain 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 a bit of 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 photograph. Lay it flat on the slicing board and slice alongside the aspect. It’s means much less messy and your kernels gained’t go flying throughout the kitchen.