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 a bit of crunch from the corn. End it off with contemporary 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 become a potato salad!
• Charred corn provides a bit of further 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, then you definately’ll love this recipe! And for many who don’t love a standard potato salad, this recipe is the proper different 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 principally an entire meal in itself!

Ingredient Notes

• Russet Potatoes: Take in the sauce and taste higher as a result 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 at liberty 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 one of the best taste, however bottled lime juice works too.
• Chili Powder: Provides a light 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 would 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’ll soak up taste and sauces higher, too. It’s all concerning the taste.

You would additionally use pink potatoes or Yukon gold potatoes which can maintain their form a bit of higher. They only soak up much less moisture so that they received’t absorb 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 obtained choices in the case of the corn on this recipe. Frozen corn is fast and handy. Simply make sure that it’s totally 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 a bit of further crunch and sweetness that’s completely value 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 photograph. 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.