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.
Ingredients
Scale
- 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
Instructions
- Wash and halve the baby potatoes. Boil in salted water until fork-tender (15-20 minutes).
- While the potatoes boil, grill the corn for about 10 minutes until charred. Allow to cool before cutting off kernels.
- In a large bowl, combine cooked potatoes, corn kernels, red onion, and cilantro.
- In another bowl, mix mayonnaise (or yogurt), lime juice, chili powder, salt, and pepper.
- 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