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 a bit of crunch from the corn. End it off with recent 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? 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 a bit of additional taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them soak up taste.

When you love Mexican road corn and you like potato salad, you then’ll love this recipe! And for many who don’t love a standard potato salad, this recipe is the proper various 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 an entire meal in itself!

Ingredient Notes

• Russet Potatoes: Soak up the sauce and taste higher because 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. When you 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 at all times going to have the most effective 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 may substitute with feta or parmesan cheese.

Why Russets?

You might 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 are going to soak up taste and sauces higher, too. It’s all concerning the taste.

You might additionally use pink potatoes or Yukon gold potatoes which is able to maintain their form a bit of higher. They only 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 must be peeled. Use whichever works finest for you!

Regulate the Warmth

When you’re into warmth, bump up the chili powder, add a bit of sizzling sauce, or toss a number of jalapeño slices on high. 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 acquired choices in the case of the corn on this recipe. Frozen corn is fast and handy. Simply make certain 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 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 picture. Lay it flat on the slicing board and slice alongside the facet. It’s approach much less messy and your kernels gained’t go flying throughout the kitchen.