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
Scale
- 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