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 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 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 was a potato salad!
• Charred corn provides a bit of additional taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them soak up taste.

If you happen to love Mexican road corn and you like potato salad, then you definately’ll love this recipe! And for many who don’t love a conventional potato salad, this recipe is the proper various you by no means knew you wanted. It’s all the pieces 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: Soak up 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 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 depart it out altogether.
• Lime Juice: Freshly squeezed is at all times going to have the most effective 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’ll be able to substitute with feta or parmesan cheese.

Why Russets?

You may really 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 are going to soak up taste and sauces higher, too. It’s all concerning the taste.

You may additionally use crimson potatoes or Yukon gold potatoes which can maintain their form a bit of higher. They only soak up 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 must be peeled. Use whichever works finest for you!

Regulate the Warmth

If you happen to’re into warmth, bump up the chili powder, add a bit of sizzling sauce, or toss a number of jalapeño slices on prime. Not a fan of spicy? You possibly can simply skip or minimize the chili powder by half.

Frozen or Recent Corn

You’ve acquired choices on the subject of the corn on this recipe. Frozen corn is fast and handy. Simply be certain 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 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 faculty picture. Lay it flat on the slicing board and slice alongside the aspect. It’s manner much less messy and your kernels received’t go flying throughout the kitchen.