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 crunch from the corn. End it off with recent 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 exhibits off!

Love Mexican avenue corn? Strive our Authentic Mexican Street Corn and our Mexican Street Corn Soup.

Why My Recipe

• The flavors of Mexican avenue corn became a potato salad!
• Charred corn provides a bit additional taste. Use frozen or reduce straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take up taste.

Should you love Mexican avenue corn and you like potato salad, you then’ll love this recipe! And for individuals who don’t love a standard potato salad, this recipe is the proper various you by no means knew you wanted. It’s every thing you like about Mexican avenue corn, however with a creamy sauce and hearty potatoes. It’s principally a complete meal in itself!

Ingredient Notes

• Russet Potatoes: Soak up the sauce and taste higher attributable to 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 reduce kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each coloration and taste. Should you don’t love cilantro, be at liberty to make use of parsley as a substitute 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: Should you can’t discover cotija cheese, you’ll be able to 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 is able to maintain their form a bit higher. They simply take 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 greatest for you!

Regulate the Warmth

Should you’re into warmth, bump up the chili powder, add a bit scorching sauce, or toss just a few jalapeño slices on high. Not a fan of spicy? You may simply skip or reduce 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 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 additional 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 picture. Lay it flat on the slicing board and slice alongside the aspect. It’s means much less messy and your kernels gained’t go flying throughout the kitchen.