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 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 reveals off!

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

In case you love Mexican road corn and you’re keen on potato salad, then you definitely’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 the whole lot you’re keen on about Mexican road corn, however with a creamy sauce and hearty potatoes. It’s mainly an entire meal in itself!

Ingredient Notes

• Russet Potatoes: Soak up the sauce and taste higher as a result 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 happy to make use of parsley as an alternative or depart 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 gentle 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 may 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 take up extra liquid than different potatoes. Because of this they’ll take up taste and sauces higher, too. It’s all in regards to the taste.

You would additionally use crimson potatoes or Yukon gold potatoes which can maintain their form a bit higher. They only take up 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 have to be peeled. Use whichever works greatest for you!

Alter the Warmth

In case you’re into warmth, bump up the chili powder, add a bit scorching sauce, or toss a couple of jalapeño slices on prime. Not a fan of spicy? You may simply skip or minimize the chili powder by half.

Frozen or Contemporary Corn

You’ve bought choices with regards to the corn on this recipe. Frozen corn is fast and handy. Simply ensure that it’s totally 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 a bit 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 college picture. Lay it flat on the chopping board and slice alongside the aspect. It’s manner much less messy and your kernels gained’t go flying throughout the kitchen.