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 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 exhibits off!

Love Mexican road corn? Strive our Genuine Mexican Road Corn and our Mexican Road Corn Soup.

Why My Recipe

• The flavors of Mexican road corn was a potato salad!
• Charred corn provides a bit additional taste. Use frozen or reduce straight from the cob.
• Including vinegar to the potatoes whereas they’re scorching helps them soak up taste.

If you happen to love Mexican road 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 road corn, however with a creamy sauce and hearty potatoes. It’s principally a complete meal in itself!

Ingredient Notes

• Russet Potatoes: Take in 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 reduce kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each colour and taste. If you happen to don’t love cilantro, be at liberty to make use of parsley as an alternative or depart 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: If you happen to can’t discover cotija cheese, you may 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 soak up extra liquid than different potatoes. Because of this they may soak 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 only soak up much less moisture in order that they gained’t absorb as a lot taste. One other plus for these potatoes is that they’ve a skinny pores and skin and don’t should be peeled. Use whichever works finest for you!

Modify the Warmth

If you happen to’re into warmth, bump up the chili powder, add a bit scorching sauce, or toss a couple of jalapeño slices on prime. Not a fan of spicy? You may simply skip or reduce 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 ensure it’s totally 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 bit 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 reducing board and slice alongside the facet. It’s approach much less messy and your kernels gained’t go flying throughout the kitchen.