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 just a little 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 reveals off!

Love Mexican avenue corn? Attempt our Authentic Mexican Street Corn and our Mexican Street Corn Soup.

If you happen to 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 all the pieces you like about Mexican avenue corn, however with a creamy sauce and hearty potatoes. It’s mainly an entire meal in itself!

Ingredient Notes

• Russet Potatoes: Take in the sauce and taste higher resulting from 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 shade and taste. If you happen to don’t love cilantro, be at liberty to make use of parsley as an alternative or depart 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 gentle 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 might truly 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. Which means they may take up taste and sauces higher, too. It’s all concerning the taste.

You might additionally use purple potatoes or Yukon gold potatoes which can maintain their form just a little higher. They only take up much less moisture so that they received’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 just a little scorching sauce, or toss a couple of jalapeño slices on high. Not a fan of spicy? You may simply skip or lower the chili powder by half.

Frozen or Recent Corn

You’ve acquired choices in the case of the corn on this recipe. Frozen corn is fast and handy. Simply be certain that it’s totally 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 just a little 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 facet. It’s approach much less messy and your kernels received’t go flying throughout the kitchen.