Avenue 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 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 received 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 changed into a potato salad!
• Charred corn provides a bit additional taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take up taste.

In the event you love Mexican road corn and you like potato salad, you then’ll love this recipe! And for individuals who don’t love a conventional potato salad, this recipe is the right different you by no means knew you wanted. It’s every little thing you like about Mexican road corn, however with a creamy sauce and hearty potatoes. It’s mainly a complete meal in itself!

Ingredient Notes

• Russet Potatoes: Take 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 minimize 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 depart it out altogether.
• Lime Juice: Freshly squeezed is all the time 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 the event 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 up extra liquid than different potatoes. Which means that they are going to take up taste and sauces higher, too. It’s all in regards to the taste.

You possibly can additionally use crimson potatoes or Yukon gold potatoes which can maintain their form a bit higher. They only take up much less moisture in order 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 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 a bit scorching sauce, or toss just a few jalapeño slices on high. Not a fan of spicy? You may simply skip or minimize the chili powder by half.

Frozen or Recent Corn

You’ve received choices relating to the corn on this recipe. Frozen corn is fast and handy. Simply be sure 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 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 means much less messy and your kernels received’t go flying throughout the kitchen.