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 just a little crunch from the corn. End it off with recent 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 Genuine Mexican Road Corn and our Mexican Road Corn Soup.

Why My Recipe

• The flavors of Mexican road corn was a potato salad!
• Charred corn provides just a little further taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them take in taste.

In case you 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 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 principally a complete meal in itself!

Ingredient Notes

• Russet Potatoes: Take in 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 shade and taste. In case 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: In case you can’t discover cotija cheese, you possibly can substitute with feta or parmesan cheese.

Why Russets?

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

You possibly can additionally use pink potatoes or Yukon gold potatoes which is able to maintain their form just a little higher. They only take in 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 greatest for you!

Regulate the Warmth

In case you’re into warmth, bump up the chili powder, add just a little sizzling sauce, or toss just a few 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 bought choices in relation to the corn on this recipe. Frozen corn is fast and handy. Simply ensure 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 just a little further 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 photograph. Lay it flat on the chopping board and slice alongside the aspect. It’s manner much less messy and your kernels received’t go flying throughout the kitchen.