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 slightly 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 road corn? Attempt our Authentic Mexican Street Corn and our Mexican Street Corn Soup.

Why My Recipe

• The flavors of Mexican road corn became a potato salad!
• Charred corn provides slightly additional taste. Use frozen or reduce straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them soak up 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 standard potato salad, this recipe is the right different 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 a complete meal in itself!

Ingredient Notes

• Russet Potatoes: Take in the sauce and taste higher on account 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. In case you don’t love cilantro, be happy 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 possibly can substitute with feta or parmesan cheese.

Why Russets?

You possibly can truly use any number of potatoes to make a potato salad. I’m utilizing russets as a result of they soak up extra liquid than different potatoes. Which means they may soak up taste and sauces higher, too. It’s all in regards to the taste.

You possibly can additionally use crimson potatoes or Yukon gold potatoes which is able to maintain their form slightly higher. They only soak up much less moisture so 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 finest for you!

Alter the Warmth

In case you’re into warmth, bump up the chili powder, add slightly scorching sauce, or toss a number of jalapeño slices on high. Not a fan of spicy? You’ll be able to simply skip or reduce the chili powder by half.

Frozen or Recent Corn

You’ve acquired choices with regards to the corn on this recipe. Frozen corn is fast and handy. Simply ensure 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 slightly additional 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 picture. Lay it flat on the chopping board and slice alongside the aspect. It’s manner much less messy and your kernels gained’t go flying throughout the kitchen.