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 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.

Why My Recipe

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

For those who love Mexican road corn and you like potato salad, then you definately’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 the whole lot 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 in 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 colour and taste. For those who 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 one of the 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: For those who can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.

Why Russets?

You could possibly truly 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 may soak up taste and sauces higher, too. It’s all in regards to the taste.

You could possibly additionally use pink potatoes or Yukon gold potatoes which is able to maintain their form slightly higher. They simply soak up much less moisture so 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 should be peeled. Use whichever works greatest for you!

Alter the Warmth

For those who’re into warmth, bump up the chili powder, add slightly scorching sauce, or toss a couple of jalapeño slices on prime. Not a fan of spicy? You may simply skip or minimize 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 make 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 slightly 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 college picture. Lay it flat on the chopping board and slice alongside the aspect. It’s manner much less messy and your kernels gained’t go flying throughout the kitchen.