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 little bit crunch from the corn. End it off with recent cilantro, a squeeze of lime, and a handful of crumbled cotija, and also you’ve received a potato salad that doesn’t simply present up, it exhibits off!

Love Mexican road corn? Strive our Authentic Mexican Street Corn and our Mexican Street Corn Soup.

For those who love Mexican road corn and you like potato salad, you then’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 things 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 because 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 lower kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each shade and taste. For those who don’t love cilantro, be at liberty to make use of parsley as an alternative or go away it out altogether.
• Lime Juice: Freshly squeezed is all the time going to have the perfect 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: For those who can’t discover cotija cheese, you may substitute with feta or parmesan cheese.

Why Russets?

You could possibly 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’ll take in taste and sauces higher, too. It’s all in regards to the taste.

You could possibly additionally use pink potatoes or Yukon gold potatoes which can maintain their form a little bit higher. They only take in much less moisture so that they gained’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 greatest for you!

Modify the Warmth

For those who’re into warmth, bump up the chili powder, add a little bit scorching sauce, or toss a couple of jalapeño slices on high. Not a fan of spicy? You may simply skip or lower the chili powder by half.

Frozen or Contemporary Corn

You’ve received choices in relation to the corn on this recipe. Frozen corn is fast and handy. Simply be sure it’s totally 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 little bit 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 photograph. Lay it flat on the slicing board and slice alongside the aspect. It’s means much less messy and your kernels gained’t go flying throughout the kitchen.