This recipe is a flavourful twist on a classic potato salad. It’s smoky and comes with a Mexican flavour, creamy and has a bit of crunch from the corn. Finish with fresh coriander, squeezes of lime and a handful of crushed cotillas.
Do you love Mexican street corn? Try authentic Mexican street corn and Mexican street corn soup.
Why my recipe
The flavor of Mexican street corn has been transformed into a potato salad! The burnt corn adds a little extra flavor. Use frozen or cut straight from the cob. Add vinegar while the potatoes are still hot to absorb the flavor.
If you love Mexican street corn and potato salad, then you love this recipe! And for those who don’t love traditional potato salads, this recipe is the perfect alternative you never know that you don’t need. It’s everything you like about Mexican street corn, but it has a creamy sauce and hearty potatoes. Basically, it’s the whole meal in itself!
Ingredient Notes
Russet Potato: High starch content makes it better absorb the sauce and flavor. Distilled White Vinegar: Adds a punch of sourness and flavor to the potatoes. If you are replacing it with a gentle vinegar, such as cider vinegar, double the amount of vinegar. Vegetable oil: Has a neutral flavour profile. Canola and avocado oil are great alternatives. Corn: Use the kernel straight from frozen corn or cob. Mayonnaise: Use Greek yogurt, low-fat mayonnaise, or miracle whip as a substitute. Coriander: Adds both color and flavor. If you don’t like coriander, use parsley instead or remove it completely. Lime Juice: Freshly squeezed always has the best flavor, but bottled lime juice also works. Chili powder: Adds a mild smoky feel without becoming overwhelmingly spicy. Substitute the Ancho Chili Powder for a more authentic flavor. Crushed Cotilla Cheese: If you can’t find Cotilla Cheese, you can replace feta or Parmesan cheese.
Why Russet?
In fact, you can make potato salad using all kinds of potatoes. I use russet because they absorb more liquid than other potatoes. This means they absorb the flavor and absorb the sauce better. It’s all flavors.
You can also use red potatoes or Yukon gold potatoes to keep the shape a little better. They just don’t absorb much flavor because they’re less absorbent. Another plus of these potatoes is that they have thin skin and do not need to peel. Use the one that’s best for you!
The secret of the flavor
No one likes branded potato salad, and adding dressing doesn’t solve the problem. secret? Add vinegar drizzle to the potatoes immediately after cooking. Warm potatoes absorb more liquid than cold ones, and their acidity quick hits dip quickly, giving the salad a punch of punch to its core.
Adjusts the heat
If you’re obsessed with the heat, spice up some chili powder, add a bit of hot sauce, or throw some jalapeño slices on top. Are you a fan of spicy? Easy to skip or cut chili powder.
Frozen or fresh corn
There are options when it comes to corn in this recipe. Frozen corn is quick and convenient. Make sure it is completely thawed before hitting the pan.
However, if it’s seasonal for fresh corn, go ahead and slice those nuclei straight from the cob. Add a little extra crunch and sweetness. And here are pro tips: you don’t need to get your cob upright like you’re trying to take a school photo. Place it flat on a cutting board and slice along the sides. It’s not messy and your kernel doesn’t fly across the kitchen.
Storage Instructions
Place leftovers in an airtight container for up to 4 days.
Potato salad can be seated at room temperature for 2 hours. If you are outside and the temperature exceeds 90 degrees, the time will be reduced to an hour.
