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 just a little 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 exhibits off!

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

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 conventional potato salad, this recipe is the proper different you by no means knew you wanted. It’s every thing you’re keen on about Mexican road corn, however with a creamy sauce and hearty potatoes. It’s principally an entire 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 lower kernels straight from the cob.
• Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
• Cilantro: Provides each coloration and taste. If you happen to 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 perfect 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: If you happen to 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 soak up extra liquid than different potatoes. Which means that they are going to soak up taste and sauces higher, too. It’s all concerning the taste.

You might additionally use pink potatoes or Yukon gold potatoes which can maintain their form just a little higher. They simply soak up 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 should be peeled. Use whichever works finest for you!

Alter the Warmth

If you happen to’re into warmth, bump up the chili powder, add just a little scorching sauce, or toss a couple of jalapeño slices on high. Not a fan of spicy? You’ll be able to simply skip or lower the chili powder by half.

Frozen or Contemporary Corn

You’ve received choices relating to 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 just a little 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 college photograph. Lay it flat on the reducing board and slice alongside the facet. It’s means much less messy and your kernels gained’t go flying throughout the kitchen.