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 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 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 became a potato salad!
• Charred corn provides somewhat further taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take in taste.

If you happen to love Mexican road corn and you like potato salad, then you definitely’ll love this recipe! And for individuals who don’t love a conventional potato salad, this recipe is the proper different you by no means knew you wanted. It’s every little thing 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: Take in the sauce and taste higher as a consequence 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 minimize kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each shade and taste. If you happen to 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 very best 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: If you happen to can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.

Why Russets?

You might 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. Which means they may take in taste and sauces higher, too. It’s all concerning the taste.

You might additionally use pink potatoes or Yukon gold potatoes which can maintain their form somewhat higher. They only take in 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 have to be peeled. Use whichever works finest for you!

Modify the Warmth

If you happen to’re into warmth, bump up the chili powder, add somewhat scorching sauce, or toss a couple of jalapeño slices on high. Not a fan of spicy? You’ll be able to simply skip or minimize the chili powder by half.

Frozen or Contemporary Corn

You’ve acquired choices on the subject of 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 somewhat further 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 reducing board and slice alongside the aspect. It’s approach much less messy and your kernels received’t go flying throughout the kitchen.