Avenue Corn Potato Salad

This recipe is a flavorful twist on a traditional 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 acquired 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.

When you love Mexican avenue corn and you’re keen on potato salad, then you definately’ll love this recipe! And for individuals who don’t love a standard potato salad, this recipe is the right various you by no means knew you wanted. It’s all the things 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: Take up the sauce and taste higher because 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 colour and taste. When you don’t love cilantro, be happy to make use of parsley as an alternative or depart it out altogether.
• Lime Juice: Freshly squeezed is all the time going to have one of the 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: When you can’t discover cotija cheese, you possibly can 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 that they may take up taste and sauces higher, too. It’s all in regards to the taste.

You might additionally use pink potatoes or Yukon gold potatoes which can maintain their form somewhat higher. They only take up much less moisture in order that they received’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 finest for you!

Alter the Warmth

When you’re into warmth, bump up the chili powder, add somewhat sizzling sauce, or toss a couple of jalapeño slices on prime. 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 on the subject of the corn on this recipe. Frozen corn is fast and handy. Simply be certain 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 somewhat 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 chopping board and slice alongside the facet. It’s means much less messy and your kernels received’t go flying throughout the kitchen.