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 contemporary 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 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 lower 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, then you definately’ll love this recipe! And for many who don’t love a conventional potato salad, this recipe is the proper various you by no means knew you wanted. It’s all the things you like about Mexican avenue 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 lower 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 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: Should you can’t discover cotija cheese, you possibly can substitute with feta or parmesan cheese.

Why Russets?

You may really 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. Because of this they are going to take up taste and sauces higher, too. It’s all concerning the taste.

You may additionally use pink 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 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

Should you’re into warmth, bump up the chili powder, add a bit scorching sauce, or toss a couple of jalapeño slices on high. Not a fan of spicy? You’ll be able to simply skip or lower the chili powder by half.

Frozen or Recent Corn

You’ve acquired choices with regards to the corn on this recipe. Frozen corn is fast and handy. Simply be certain 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 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 college photograph. Lay it flat on the reducing board and slice alongside the aspect. It’s approach much less messy and your kernels received’t go flying throughout the kitchen.