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 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 received 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 was a potato salad!
• Charred corn provides somewhat additional taste. Use frozen or lower straight from the cob.
• Including vinegar to the potatoes whereas they’re sizzling helps them take up taste.

For those who love Mexican road corn and you like potato salad, then you definately’ll love this recipe! And for individuals who don’t love a conventional potato salad, this recipe is the right different you by no means knew you wanted. It’s every little thing 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: Take up 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 lower kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each shade and taste. For those who 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 perfect 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: For those who can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.

Why Russets?

You may 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 that they may take up taste and sauces higher, too. It’s all concerning the taste.

You may additionally use purple potatoes or Yukon gold potatoes which is able to maintain their form somewhat higher. They only 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!

Alter the Warmth

For those who’re into warmth, bump up the chili powder, add somewhat sizzling sauce, or toss just a few jalapeño slices on prime. Not a fan of spicy? You possibly can simply skip or lower the chili powder by half.

Frozen or Contemporary Corn

You’ve received choices on the subject of 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 recent corn is in season, go forward and slice these kernels straight off the cob. It provides somewhat 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 aspect. It’s method much less messy and your kernels received’t go flying throughout the kitchen.