Irresistible Street Corn Roasted Potato Salad Recipe

Street Corn Roasted Potato Salad is like a fiesta on your plate, bursting with vibrant flavors and textures that dance together in perfect harmony. Imagine creamy potatoes mingling with the smoky sweetness of grilled corn, all drizzled with a tangy lime dressing that packs a punch. sweet plantains recipe pair with roasted butternut squash You can practically hear the mariachi band playing as you take your first bite! For more inspiration, check out this garlic butter green beans recipe.

This mouthwatering salad is perfect for summer barbecues, picnics, or just because it’s Tuesday and you deserve something delicious. I still remember the first time I made this dish; my friends couldn’t stop raving about it. Mississippi pot roast pairing They practically begged me to bring it to every gathering thereafter, and honestly, who can blame them? With its amazing flavor experience, you’ll want to bring Street Corn Roasted Potato Salad to every party from now on!

I vividly recall the first time I made this salad for a summer barbecue; my friends were fighting over the last scoop! For more inspiration, check out this strawberry spinach salad recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Baby Potatoes: Tender and creamy when cooked, they provide the perfect base for this salad.
• Sweet Corn: Freshly grilled or roasted corn adds that essential sweet and smoky flavor.
• Red Onion: Finely chopped for that crunchy texture and sharp bite.
• Cilantro: Fresh cilantro brings brightness and freshness to balance the richness of the potatoes.
• Lime Juice: A splash of lime juice gives a zesty kick that ties all the flavors together.
• Mayonnaise: For creaminess, use your favorite mayonnaise or substitute with Greek yogurt for a lighter option.
• Chili Powder: A sprinkle of chili powder adds depth and a hint of heat without overpowering the other flavors.
• Salt and Pepper: Essential seasonings to enhance all the flavors in this dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by washing 1 pound of baby potatoes thoroughly under cold water. Cut them in half to ensure even cooking and set them aside.

Boil Those Potatoes: In a large pot, fill it with water and add a generous pinch of salt. Bring it to a boil before adding your halved potatoes. Cook them until fork-tender, about 15-20 minutes.

Grill That Corn!: While your potatoes are boiling, fire up your grill! Grill 2 ears of corn until they’re charred and tender, which usually takes about 10 minutes. Let cool slightly before cutting off kernels.

Mix It Up!: In a large mixing bowl, combine your cooked potatoes, grilled corn kernels, 1 finely chopped red onion, and ¼ cup chopped cilantro. Gently fold everything together.

Create Your Dressing: In another bowl, whisk together ½ cup mayonnaise (or Greek yogurt), juice from 2 limes, 1 teaspoon chili powder, salt, and pepper to taste.

Toss & Serve!: Pour your dressing over the potato mixture and toss gently until everything is well-coated. Chill for at least an hour before serving for maximum flavor enjoyment.

Now you’ve got yourself an irresistible Street Corn Roasted Potato Salad ready to impress! spicy shrimp sushi stacks.

Perfecting the Cooking Process

Start by roasting potatoes at 425°F until golden brown, then grill corn while potatoes cool. This ensures everything is perfectly cooked and keeps the flavors vibrant.

Add Your Touch

Feel free to swap out vegetables like bell peppers or add cheese for extra creaminess. You can also spice it up with jalapeños if you’re feeling adventurous!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results to preserve that roasted goodness.

Sometimes I find myself reminiscing about the first time I made this dish—everyone raved about it at our family barbecue, and I felt like a culinary rock star!

FAQ

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works well; just thaw and drain before using.

What if I don’t have time to roast potatoes?

You can boil them instead; just make sure they’re tender but not mushy.

Is this salad good for meal prep?

Yes, it stores well and makes for a delightful lunch throughout the week!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Street Corn Roasted Potato Salad

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• Author: Mia Hanry
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Experience a flavor fiesta with this Street Corn Roasted Potato Salad! Creamy baby potatoes blend seamlessly with sweet, smoky grilled corn, red onion, and fresh cilantro. Drizzled with a tangy lime dressing, this vibrant dish is perfect for summer gatherings, barbecues, or simply a delicious weeknight treat. With its delightful presentation and bold flavors, this salad is sure to be a crowd favorite at every meal.

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Ingredients

Scale 1x2x3x

• 1 pound baby potatoes
• 2 ears sweet corn
• 1 medium red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• ½ cup mayonnaise (or Greek yogurt)
• 1 tsp chili powder
• Salt and pepper to taste

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Instructions

1. Wash and halve the baby potatoes. Boil in salted water until fork-tender (15-20 minutes).
2. While the potatoes boil, grill the corn for about 10 minutes until charred. Allow to cool before cutting off kernels.
3. In a large bowl, combine cooked potatoes, corn kernels, red onion, and cilantro.
4. In another bowl, mix mayonnaise (or yogurt), lime juice, chili powder, salt, and pepper.
5. Pour the dressing over the potato mixture and gently toss until well-coated. Chill for at least one hour before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side
• Method: Boiling/Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 310
• Sugar: 3g
• Sodium: 280mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 5mg