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 somewhat 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 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 somewhat additional taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them soak 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 all the pieces 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 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 colour 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 at all times going to have the very 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’ll be able to 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 soak up extra liquid than different potatoes. Because of this they’ll soak up taste and sauces higher, too. It’s all in regards to the taste.

You could possibly additionally use purple potatoes or Yukon gold potatoes which can maintain their form somewhat higher. They only soak up much less moisture in order that they gained’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 the event you’re into warmth, bump up the chili powder, add somewhat sizzling sauce, or toss just a few jalapeño slices on prime. Not a fan of spicy? You’ll be able to simply skip or minimize the chili powder by half.

Frozen or Contemporary Corn

You’ve received choices relating to the corn on this recipe. Frozen corn is fast and handy. Simply be certain that 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 somewhat 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 slicing board and slice alongside the aspect. It’s manner much less messy and your kernels gained’t go flying throughout the kitchen.