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 exhibits off!

Love Mexican road corn? Attempt 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 reduce straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take up taste.

For those who love Mexican road corn and you like potato salad, then you definately’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 things you like about Mexican road corn, however with a creamy sauce and hearty potatoes. It’s principally an entire meal in itself!

Ingredient Notes

• Russet Potatoes: Soak up 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 reduce kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each coloration and taste. For those who 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 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 could possibly really 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 are going to take up taste and sauces higher, too. It’s all in regards to the taste.

You could possibly additionally use purple potatoes or Yukon gold potatoes which can maintain their form a bit of higher. They simply take 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 should be peeled. Use whichever works finest for you!

Regulate 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 high. Not a fan of spicy? You may simply skip or reduce the chili powder by half.

Frozen or Recent Corn

You’ve bought choices in the case of the corn on this recipe. Frozen corn is fast and handy. Simply ensure that it’s totally 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 photograph. 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.