Irresistible Street Corn Roasted Potato Salad Recipe

Street Corn Roasted Potato Salad is a vibrant dish that combines the smoky, sweet flavors of street corn with tender roasted potatoes, creating a delightful explosion of tastes and textures. Imagine biting into creamy potatoes, coated in a zesty mix of spices, while being kissed by hints of fresh lime and crumbled cheese. It’s a flavor journey that starts with savory undertones and finishes with a refreshing crunch. For more inspiration, check out this dinner recipes recipe.

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This salad is perfect for summer barbecues, picnics, or even just as a side dish for your weeknight dinners. Picture yourself enjoying it while lounging in the sun or gathered around the table with friends and family. The anticipation of each bite brings a smile to your face, making every occasion feel special.

Sharing this recipe at our family barbecue created quite the buzz; everyone raved about it and asked for seconds!

Essential Ingredients

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

• Small Potatoes: Use waxy varieties like red or Yukon gold for creaminess when roasted.

• Fresh Corn: Sweet corn on the cob enhances flavor; grilling adds even more smokiness.

• Lime Juice: Freshly squeezed lime juice brightens up all flavors in the salad.

• Cilantro: Fresh cilantro brings an aromatic touch; substitute parsley if you’re not a fan.

• Mayonnaise: A creamy base binds ingredients together; consider using Greek yogurt for a healthier option.

• Chili Powder: Adds a kick of heat; adjust based on your spice tolerance.

• Feta Cheese: Crumbled feta lends a tangy finish that complements the sweetness of the corn.

• Sour Cream: Optional but adds extra creaminess and tang to balance flavors.

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

How to Make Street Corn Roasted Potato Salad

Start by roasting those potatoes: Preheat your oven to 425°F (220°C). Chop small potatoes into halves or quarters for even cooking. Toss them with olive oil, salt, and pepper before spreading on a baking sheet.

Roast until golden brown: Bake potatoes for about 25-30 minutes until they turn crispy on the edges and soft inside. You’ll know they’re done when they’re fork-tender and have developed that gorgeous golden hue.

Prepare the corn: While potatoes roast, grill or boil fresh corn until tender, which usually takes about 8-10 minutes. Once cool enough to handle, cut kernels off the cob and set aside.

Mix dressing ingredients: In a large bowl, combine mayonnaise, sour cream (if using), lime juice, cilantro, chili powder, salt, and pepper. Stir well until smooth and creamy; it should have an enticing aroma already!

Combine everything: Once potatoes are done roasting and have cooled slightly, toss them gently with grilled corn in that delicious dressing you just made. Add crumbled feta cheese on top for that extra zing.

Serve it up: Transfer your Street Corn Roasted Potato Salad to a serving platter or bowl. Garnish with additional cilantro and lemon zest if desired—your guests won’t be able to resist digging in!

Perfecting the Cooking Process

Start by roasting the potatoes until golden and crispy; meanwhile, prepare the dressing and toppings to save time.

Add Your Touch

Feel free to swap out herbs or add jalapeños for a spicy kick; customization can enhance flavor profiles.

Storing & Reheating

Store leftovers in an airtight container in the fridge; reheat in the oven for crispiness, avoiding microwaves.

It was during a family barbecue when I first served this dish. Everyone was surprised how quickly it disappeared!

FAQ

Can I make Street Corn Roasted Potato Salad ahead of time?

Absolutely! Prepare it a day in advance; just store it in the fridge until serving.

What type of potatoes work best for this salad?

Yukon Gold or red potatoes are ideal due to their creamy texture when roasted.

Is there a vegetarian option for Street Corn Roasted Potato Salad?

Yes! This recipe is naturally vegetarian; just ensure your toppings align with your dietary preferences.

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Street Corn Roasted Potato Salad

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves up to 6 people

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Description

Street Corn Roasted Potato Salad is a delightful blend of smoky, sweet street corn and tender roasted potatoes, creating a burst of flavor in every bite. Perfect for summer gatherings, this dish features creamy potatoes tossed in a zesty dressing with fresh lime juice and crumbled feta cheese, making it a crowd-pleaser at picnics and barbecues. Enjoy the combination of textures and tastes that elevate any meal into a special occasion.

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Ingredients

Scale 1x2x3x

• 1 lb small potatoes (Yukon Gold or red)
• 2 ears fresh corn
• 2 tbsp lime juice (freshly squeezed)
• 1/4 cup fresh cilantro (chopped)
• 1/2 cup mayonnaise
• 1/4 tsp chili powder
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• 1/4 cup sour cream (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Chop the potatoes into halves or quarters.
2. Toss potatoes with olive oil, salt, and pepper; spread on a baking sheet.
3. Roast for 25-30 minutes until golden brown and fork-tender.
4. While potatoes roast, grill or boil corn until tender for about 8-10 minutes. Cut kernels off the cob once cool.
5. In a large bowl, mix mayonnaise, lime juice, cilantro, chili powder, salt, and pepper until smooth.
6. Once potatoes are slightly cooled, combine them with corn and dressing in the bowl.
7. Top with crumbled feta cheese before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 300
• Sugar: 3g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 15mg

Keywords: Customize your salad by adding diced jalapeños for extra heat or substituting parsley for cilantro if preferred. For optimal freshness, use freshly squeezed lime juice rather than bottled.