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

Why My Recipe

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

When you love Mexican avenue corn and you like potato salad, you then’ll love this recipe! And for many who don’t love a conventional potato salad, this recipe is the proper different you by no means knew you wanted. It’s all the pieces 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: Take 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 colour and taste. When 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 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’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 in extra liquid than different potatoes. Which means they’ll take in 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 a bit of higher. They only take in 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

When you’re into warmth, bump up the chili powder, add a bit of sizzling sauce, or toss just a few jalapeño slices on high. Not a fan of spicy? You possibly can simply skip or reduce the chili powder by half.

Frozen or Contemporary Corn

You’ve obtained choices in terms of the corn on this recipe. Frozen corn is fast and handy. Simply be sure that 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 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 college photograph. Lay it flat on the chopping board and slice alongside the facet. It’s manner much less messy and your kernels received’t go flying throughout the kitchen.