Avenue 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 of crunch from the corn. End it off with contemporary cilantro, a squeeze of lime, and a handful of crumbled cotija, and also you’ve acquired 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.

Why My Recipe

• The flavors of Mexican road corn was a potato salad!
• Charred corn provides a bit of additional taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take up taste.

When you love Mexican road corn and you’re keen on potato salad, you then’ll love this recipe! And for individuals who don’t love a standard potato salad, this recipe is the proper different you by no means knew you wanted. It’s every part 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: 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 minimize kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each shade and taste. When you 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 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: When you can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.

Why Russets?

You may 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 that they are going to take up taste and sauces higher, too. It’s all in regards to the taste.

You may additionally use pink potatoes or Yukon gold potatoes which is able to maintain their form a bit of 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!

Modify the Warmth

When you’re into warmth, bump up the chili powder, add a bit of scorching 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 acquired choices relating to the corn on this recipe. Frozen corn is fast and handy. Simply ensure 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 of 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 chopping board and slice alongside the aspect. It’s approach much less messy and your kernels received’t go flying throughout the kitchen.