Road Corn Potato Salad

This recipe is a flavorful twist on a traditional potato salad. It’s loaded with smoky, Mexican flavors, it’s creamy, and it has slightly 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 slightly further taste. Use frozen or lower straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them soak up taste.

In the event you love Mexican road corn and you like potato salad, then you definately’ll love this recipe! And for individuals who don’t love a conventional potato salad, this recipe is the right various you by no means knew you wanted. It’s the whole lot 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 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 lower kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each coloration and taste. In the event you 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 perfect 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: In the event you can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.

Why Russets?

You would 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. Because of this they are going to soak up taste and sauces higher, too. It’s all concerning the taste.

You would additionally use purple potatoes or Yukon gold potatoes which can maintain their form slightly higher. They simply soak up much less moisture so 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 greatest for you!

Regulate the Warmth

In the event you’re into warmth, bump up the chili powder, add slightly scorching sauce, or toss a number of jalapeño slices on prime. Not a fan of spicy? You possibly can simply skip or lower the chili powder by half.

Frozen or Contemporary Corn

You’ve bought 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 contemporary corn is in season, go forward and slice these kernels straight off the cob. It provides slightly 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 picture. Lay it flat on the reducing board and slice alongside the facet. It’s method much less messy and your kernels gained’t go flying throughout the kitchen.