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 somewhat 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? 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 somewhat additional taste. Use frozen or lower straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take up taste.

When you love Mexican road corn and you like potato salad, you then’ll love this recipe! And for individuals who don’t love a standard potato salad, this recipe is the proper 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: Take in 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 lower kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each shade and taste. When 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 at all times going to have one of the 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: When you can’t discover cotija cheese, you may substitute with feta or parmesan cheese.

Why Russets?

You can 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. Because of this they may take up taste and sauces higher, too. It’s all in regards to the taste.

You can additionally use purple potatoes or Yukon gold potatoes which is able to maintain their form somewhat higher. They simply 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 have to be peeled. Use whichever works finest for you!

Alter the Warmth

When you’re into warmth, bump up the chili powder, add somewhat scorching sauce, or toss just a few jalapeño slices on high. Not a fan of spicy? You possibly can simply skip or lower the chili powder by half.

Frozen or Recent Corn

You’ve bought choices relating to the corn on this recipe. Frozen corn is fast and handy. Simply be certain 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 somewhat 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 college picture. 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.