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 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 reveals off!

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

In the event 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 right various 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 principally a complete meal in itself!

Ingredient Notes

• Russet Potatoes: Take up the sauce and taste higher resulting from 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 coloration and taste. In the event you don’t love cilantro, be at liberty to make use of parsley as a substitute 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 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 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. Which means they may take up taste and sauces higher, too. It’s all concerning the taste.

You would additionally use pink potatoes or Yukon gold potatoes which is able to maintain their form a little bit higher. They simply 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!

Alter the Warmth

In the event you’re into warmth, bump up the chili powder, add a little bit sizzling sauce, or toss a couple of jalapeño slices on prime. Not a fan of spicy? You’ll be able to simply skip or lower the chili powder by half.

Frozen or Contemporary Corn

You’ve received choices on the subject of the corn on this recipe. Frozen corn is fast and handy. Simply be sure 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 little bit additional 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 reducing board and slice alongside the facet. It’s means much less messy and your kernels received’t go flying throughout the kitchen.