There’s something magical about a dish that combines the smoky sweetness of corn with the hearty richness of roasted potatoes. Street Corn Roasted Potato Salad is not just a side; it’s an experience that transports you to a bustling outdoor market, where the air is filled with tantalizing aromas and laughter. Your taste buds will dance as you savor every bite of this vibrant dish, bursting with flavors that remind you of summer barbecues and lazy afternoons. For more inspiration, check out this dinner recipes recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Street Corn Roasted Potato Salad</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen corn for Street Corn Roasted Potato Salad?
- What type of potatoes are best for this salad?
- How spicy is this salad?
- 📖 Recipe Card
Picture yourself at a picnic, surrounded by friends and family, enjoying this delightful salad. The creamy dressing clings to each potato, while the charred corn adds a delightful crunch. You can almost hear the sounds of joy as everyone digs in, eager for seconds. This is not just any salad; it’s a celebration on a plate, perfect for potlucks or casual gatherings.
Why You'll Love This Recipe
- This Street Corn Roasted Potato Salad is incredibly easy to whip up for any occasion
- Its flavor profile balances sweetness from corn with savory potatoes, making it irresistible
- The colorful presentation brightens any table setting, making it visually appealing
- Versatile enough to pair with grilled meats or serve as a light main dish
When I first made this salad for my family’s summer barbecue, their reactions were priceless. My uncle couldn’t stop raving about how he could eat it every day!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Baby Potatoes: Choose small ones for even roasting; they add creaminess with every bite.
- Fresh Corn: Opt for sweet corn on the cob for maximum flavor; grill or boil before adding.
- Red Onion: Adds crunch and color; use it finely chopped for a milder taste.
- Cilantro: Fresh cilantro brings brightness; substitute with parsley if you’re not a fan.
- Lime Juice: Freshly squeezed lime juice enhances all flavors; it’s essential for that zesty kick.
- Mayonnaise: Use creamy mayonnaise as the base for your dressing; Greek yogurt works well too.
- Chili Powder: Adds a subtle heat; adjust according to your spice tolerance.
- Salt and Pepper: Essential seasonings to enhance overall flavor; season to taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Street Corn Roasted Potato Salad
Prepare the Potatoes: Preheat your oven to 425°F (220°C). Wash and halve the baby potatoes evenly so they roast uniformly. Toss them in olive oil and sprinkle with salt and pepper before spreading them on a baking sheet.
Roast Until Golden Brown: Roast the potatoes in your preheated oven for about 20-25 minutes until they turn golden brown and fork-tender. Keep an eye on them; you want that crispy exterior!
Cook the Corn: While the potatoes roast, bring a pot of water to boil. Add fresh corn cobs and cook for about 5-7 minutes until tender. Once cooked, remove from water and allow them to cool slightly.
Combine All Ingredients: In a large mixing bowl, combine roasted potatoes with cut corn kernels, finely chopped red onion, and fresh cilantro. Mix gently so as not to crush those beautiful potatoes.
Create the Dressing: In another bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth and creamy. Adjust seasoning according to your preferences—taste testing is crucial!
Toss Together & Serve: Pour the dressing over the potato mixture and toss gently until everything is well coated. Serve warm or chilled—it tastes fabulous either way!
This Street Corn Roasted Potato Salad is sure to become a favorite at your gatherings! Enjoy creating memories around this vibrant dish!
You Must Know
- This Street Corn Roasted Potato Salad is not just a salad; it’s a party in a bowl
- The smoky flavor combined with the sweetness of corn creates an explosion of taste
- Don’t forget to top it off with lime for that zesty finish!
Perfecting the Cooking Process
Start by roasting your potatoes until crispy, then grill the corn while they cool. Combine them with dressing and toppings just before serving for the best texture.
Add Your Touch
Feel free to swap out ingredients! Try adding black beans for protein or jalapeños for heat. A sprinkle of feta can also elevate flavors beautifully.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave, but fresh is always best for this salad!
Chef's Helpful Tips
- For perfect roasted potatoes, cut them into even pieces to ensure uniform cooking
- Season generously; salt and pepper are your best friends
- Take care not to overcook the corn on the grill; it should be tender but still crunchy
Sharing this dish at a family barbecue led to my cousin declaring it her new favorite! Who knew roasted potatoes could shine so brightly among all those burgers?
FAQ
Can I use frozen corn for Street Corn Roasted Potato Salad?
Yes, frozen corn works well; just thaw and briefly sauté before adding.
What type of potatoes are best for this salad?
Yukon Gold or red potatoes are ideal due to their creamy texture when roasted.
How spicy is this salad?
The spiciness level depends on your choice of seasoning and toppings; adjust jalapeños accordingly!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Street Corn Roasted Potato Salad
- Total Time: 40 minutes
- Yield: Serves 6
Description
Street Corn Roasted Potato Salad is a vibrant and delicious dish that combines the smoky sweetness of charred corn with the hearty richness of roasted baby potatoes. Perfect for picnics, potlucks, or casual gatherings, this salad features a creamy dressing and a burst of flavors that will transport you to a sunny outdoor market. Enjoy the delightful crunch of fresh ingredients in every bite, making it a favorite at summer barbecues and family get-togethers.
Ingredients
- 1 lb baby potatoes, halved
- 2 ears fresh corn, grilled or boiled
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- ⅓ cup mayonnaise (or Greek yogurt)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss halved baby potatoes in olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast for 20-25 minutes until golden brown and fork-tender.
- While potatoes roast, boil corn in water for 5-7 minutes until tender. Let cool slightly before cutting kernels off the cob.
- In a large bowl, combine roasted potatoes, corn kernels, chopped red onion, and cilantro.
- In another bowl, whisk together mayonnaise (or yogurt), lime juice, chili powder, salt, and pepper until smooth.
- Pour dressing over the potato mixture and toss gently until well coated. Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
