Avenue Corn Potato Salad

This recipe is a flavorful twist on a basic potato salad. It’s loaded with smoky, Mexican flavors, it’s creamy, and it has somewhat 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? Strive 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 somewhat additional taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them take up taste.

For those who 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 conventional potato salad, this recipe is the right various you by no means knew you wanted. It’s all the things you’re keen on 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 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 coloration and taste. For those who don’t love cilantro, be happy to make use of parsley as an alternative 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 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 may substitute with feta or parmesan cheese.

Why Russets?

You might 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’ll take up taste and sauces higher, too. It’s all concerning the taste.

You might additionally use purple potatoes or Yukon gold potatoes which can maintain their form somewhat higher. They simply take up much less moisture so that they gained’t absorb 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 finest for you!

Regulate the Warmth

For those who’re into warmth, bump up the chili powder, add somewhat sizzling sauce, or toss a number of 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 Recent Corn

You’ve received choices in the case of the corn on this recipe. Frozen corn is fast and handy. Simply be 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 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 college photograph. Lay it flat on the slicing board and slice alongside the aspect. It’s method much less messy and your kernels gained’t go flying throughout the kitchen.