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.

Ingredients

Scale

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)

Instructions

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