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 received 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 just a little additional taste. Use frozen or reduce straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take up taste.

Should you love Mexican road corn and you like potato salad, you then’ll love this recipe! And for many who don’t love a standard potato salad, this recipe is the right various you by no means knew you wanted. It’s all the pieces you like about Mexican road corn, however with a creamy sauce and hearty potatoes. It’s mainly an entire meal in itself!

Ingredient Notes

• Russet Potatoes: Soak up 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 reduce kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each coloration and taste. Should you don’t love cilantro, be at liberty to make use of parsley as a substitute 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 light smokiness with out being overwhelmingly spicy. Substitute with ancho chili powder for a extra genuine taste.
• Crumbled Cotija Cheese: Should you can’t discover cotija cheese, you possibly can substitute with feta or parmesan cheese.

Why Russets?

You may 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 that they’ll take up taste and sauces higher, too. It’s all concerning the taste.

You may additionally use purple potatoes or Yukon gold potatoes which can maintain their form just a little higher. They simply take up much less moisture in order that they received’t absorb 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

Should you’re into warmth, bump up the chili powder, add just a little scorching sauce, or toss a number of jalapeño slices on high. Not a fan of spicy? You may simply skip or reduce the chili powder by half.

Frozen or Recent Corn

You’ve received choices relating to the corn on this recipe. Frozen corn is fast and handy. Simply be certain 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 just a little 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 photograph. Lay it flat on the slicing board and slice alongside the aspect. It’s method much less messy and your kernels received’t go flying throughout the kitchen.