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 recent cilantro, a squeeze of lime, and a handful of crumbled cotija, and also you’ve obtained 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 further taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take up 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 standard potato salad, this recipe is the proper various 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 up the sauce and taste higher attributable to 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 coloration and taste. If you happen to 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 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: If you happen to 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. Which means that they may take up taste and sauces higher, too. It’s all in regards to the taste.

You can additionally use pink potatoes or Yukon gold potatoes which can maintain their form a bit of 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 must be peeled. Use whichever works greatest for you!

Alter the Warmth

If you happen to’re into warmth, bump up the chili powder, add a bit of scorching sauce, or toss a number 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 Recent Corn

You’ve obtained choices in the case of the corn on this recipe. Frozen corn is fast and handy. Simply ensure 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 a bit of 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 college photograph. Lay it flat on the slicing board and slice alongside the facet. It’s approach much less messy and your kernels received’t go flying throughout the kitchen.