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 little 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 obtained a potato salad that doesn’t simply present up, it exhibits off!

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

Why My Recipe

• The flavors of Mexican avenue corn changed into a potato salad!
• Charred corn provides a little bit further taste. Use frozen or minimize straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them take in taste.

In case you love Mexican avenue corn and you’re keen on potato salad, you then’ll love this recipe! And for many who don’t love a standard potato salad, this recipe is the right different you by no means knew you wanted. It’s every little thing you’re keen on about Mexican avenue corn, however with a creamy sauce and hearty potatoes. It’s mainly a complete meal in itself!

Ingredient Notes

• Russet Potatoes: Soak up the sauce and taste higher on account 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. In case you don’t love cilantro, be happy 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 most effective 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: In case you 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. Because of this they’ll take in taste and sauces higher, too. It’s all concerning the taste.

You can additionally use pink potatoes or Yukon gold potatoes which can maintain their form a little bit higher. They only take in much less moisture in order 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 have to be peeled. Use whichever works finest for you!

Regulate the Warmth

In case you’re into warmth, bump up the chili powder, add a little bit scorching sauce, or toss a number of jalapeño slices on prime. Not a fan of spicy? You possibly can simply skip or minimize the chili powder by half.

Frozen or Contemporary Corn

You’ve obtained choices on the subject of the corn on this recipe. Frozen corn is fast and handy. Simply make sure that 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 a little bit 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 faculty photograph. Lay it flat on the slicing board and slice alongside the aspect. It’s manner much less messy and your kernels gained’t go flying throughout the kitchen.