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 slightly crunch from the corn. End it off with recent cilantro, a squeeze of lime, and a handful of crumbled cotija, and also you’ve obtained 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.

Why My Recipe

• The flavors of Mexican road corn changed into a potato salad!
• Charred corn provides slightly further taste. Use frozen or reduce straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them soak up taste.

Should 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 standard potato salad, this recipe is the proper different you by no means knew you wanted. It’s the whole lot you like about Mexican road corn, however with a creamy sauce and hearty potatoes. It’s principally an entire meal in itself!

Ingredient Notes

• Russet Potatoes: Take in the sauce and taste higher on account 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 reduce kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each shade and taste. Should you don’t love cilantro, be happy 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 gentle smokiness with out being overwhelmingly spicy. Substitute with ancho chili powder for a extra genuine taste.
• Crumbled Cotija Cheese: Should you can’t discover cotija cheese, you may 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 soak up extra liquid than different potatoes. Which means they’ll soak up taste and sauces higher, too. It’s all concerning the taste.

You possibly can additionally use crimson potatoes or Yukon gold potatoes which is able to maintain their form slightly higher. They simply soak 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 must be peeled. Use whichever works finest for you!

Regulate the Warmth

Should you’re into warmth, bump up the chili powder, add slightly sizzling sauce, or toss a couple of jalapeño slices on prime. Not a fan of spicy? You may simply skip or reduce the chili powder by half.

Frozen or Contemporary Corn

You’ve obtained choices in terms of the corn on this recipe. Frozen corn is fast and handy. Simply make sure that it’s absolutely 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 slightly further 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 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.