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 bought a potato salad that doesn’t simply present up, it reveals off!
Love Mexican avenue corn? Attempt our Genuine Mexican Road Corn and our Mexican Road Corn Soup.
Why My Recipe
- The flavors of Mexican avenue corn changed into 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 take up taste.
Should you love Mexican avenue corn and you like potato salad, then you definitely’ll love this recipe! And for many who don’t love a conventional potato salad, this recipe is the right various you by no means knew you wanted. It’s every thing 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: Soak 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 coloration and taste. Should you don’t love cilantro, be at liberty to make use of parsley as a substitute or depart it out altogether.
- Lime Juice: Freshly squeezed is all the time going to have the very 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: Should you can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.
Why Russets?
You might really 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. Because of this they’ll take up taste and sauces higher, too. It’s all concerning the taste.
You might additionally use crimson potatoes or Yukon gold potatoes which can maintain their form a bit higher. They simply take up much less moisture so 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 have to be peeled. Use whichever works finest for you!
The Secret to Taste
No one likes a bland potato salad, and including extra dressing doesn’t remedy the issue. The key? Add a drizzle of vinegar to the potatoes instantly after cooking. Heat potatoes take up liquid higher than cooled ones, and that fast hit of acidity soaks in quick, giving your salad a punch of taste at its core.
Modify the Warmth
Should you’re into warmth, bump up the chili powder, add a bit scorching sauce, or toss just a few jalapeño slices on high. Not a fan of spicy? You’ll be able to simply skip or reduce the chili powder by half.
Frozen or Contemporary Corn
You’ve bought choices relating to the corn on this recipe. Frozen corn is fast and handy. Simply be sure that 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 college picture. Lay it flat on the slicing board and slice alongside the aspect. It’s means much less messy and your kernels received’t go flying throughout the kitchen.
Storage Directions
Refrigerate leftovers in an hermetic container for as much as 4 days.
Potato salad can sit at room temperature for two hours. If you’re outdoors and the temperature is above 90 levels, that point is lowered to 1 hour.
Extra summer time salads…
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 bought a potato salad that doesn’t simply present up, it reveals off!
Love Mexican avenue corn? Attempt our Genuine Mexican Road Corn and our Mexican Road Corn Soup.
Why My Recipe
- The flavors of Mexican avenue corn changed into 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 take up taste.
Should you love Mexican avenue corn and you like potato salad, then you definitely’ll love this recipe! And for many who don’t love a conventional potato salad, this recipe is the right various you by no means knew you wanted. It’s every thing 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: Soak 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 coloration and taste. Should you don’t love cilantro, be at liberty to make use of parsley as a substitute or depart it out altogether.
- Lime Juice: Freshly squeezed is all the time going to have the very 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: Should you can’t discover cotija cheese, you’ll be able to substitute with feta or parmesan cheese.
Why Russets?
You might really 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. Because of this they’ll take up taste and sauces higher, too. It’s all concerning the taste.
You might additionally use crimson potatoes or Yukon gold potatoes which can maintain their form a bit higher. They simply take up much less moisture so 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 have to be peeled. Use whichever works finest for you!
The Secret to Taste
No one likes a bland potato salad, and including extra dressing doesn’t remedy the issue. The key? Add a drizzle of vinegar to the potatoes instantly after cooking. Heat potatoes take up liquid higher than cooled ones, and that fast hit of acidity soaks in quick, giving your salad a punch of taste at its core.
Modify the Warmth
Should you’re into warmth, bump up the chili powder, add a bit scorching sauce, or toss just a few jalapeño slices on high. Not a fan of spicy? You’ll be able to simply skip or reduce the chili powder by half.
Frozen or Contemporary Corn
You’ve bought choices relating to the corn on this recipe. Frozen corn is fast and handy. Simply be sure that 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 college picture. Lay it flat on the slicing board and slice alongside the aspect. It’s means much less messy and your kernels received’t go flying throughout the kitchen.
Storage Directions
Refrigerate leftovers in an hermetic container for as much as 4 days.
Potato salad can sit at room temperature for two hours. If you’re outdoors and the temperature is above 90 levels, that point is lowered to 1 hour.
