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 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 reveals off!

Love Mexican road corn? Strive our Authentic Mexican Street Corn and our Mexican Street Corn Soup.

Why My Recipe

• The flavors of Mexican road corn become a potato salad!
• Charred corn provides a bit of additional taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them take in taste.

In case you love Mexican road corn and you like potato salad, then you definately’ll love this recipe! And for many who don’t love a conventional potato salad, this recipe is the right different you by no means knew you wanted. It’s every part you like about Mexican road corn, however with a creamy sauce and hearty potatoes. It’s mainly a complete 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 coloration and taste. In case you 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 most effective 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: In case you can’t discover cotija cheese, you may substitute with feta or parmesan cheese.

Why Russets?

You may 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 are going to take in taste and sauces higher, too. It’s all in regards to the taste.

You may additionally use purple potatoes or Yukon gold potatoes which can maintain their form a bit of higher. They only take in 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 should be peeled. Use whichever works greatest for you!

Alter the Warmth

In case you’re into warmth, bump up the chili powder, add a bit of sizzling sauce, or toss a couple of jalapeño slices on prime. Not a fan of spicy? You possibly can simply skip or minimize 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 ensure 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 a bit of additional crunch and sweetness that’s completely value 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 picture. Lay it flat on the chopping board and slice alongside the facet. It’s method much less messy and your kernels received’t go flying throughout the kitchen.