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 somewhat 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 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 somewhat further taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take in taste.

If you happen to love Mexican road corn and you like potato salad, then you definately’ll love this recipe! And for many who don’t love a conventional potato salad, this recipe is the right different you by no means knew you wanted. It’s every part 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: Soak up the sauce and taste higher as a consequence 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 shade and taste. If you happen to 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 all the time 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: If you happen to can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.

Why Russets?

You can truly use any number of potatoes to make a potato salad. I’m utilizing russets as a result of they take in extra liquid than different potatoes. Which means that they may take in taste and sauces higher, too. It’s all in regards to the taste.

You can additionally use crimson potatoes or Yukon gold potatoes which is able to maintain their form somewhat higher. They simply take in 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!

Modify the Warmth

If you happen to’re into warmth, bump up the chili powder, add somewhat scorching sauce, or toss a couple 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 acquired choices in terms of 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 recent corn is in season, go forward and slice these kernels straight off the cob. It provides somewhat 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 college picture. Lay it flat on the chopping board and slice alongside the facet. It’s method much less messy and your kernels gained’t go flying throughout the kitchen.