Street Corn Roasted Potato Salad is the culinary love child of summer barbecues and street vendor magic. Imagine tender roasted potatoes mingling with sweet corn, all drizzled in a creamy dressing that dances on your taste buds like it just won a talent show. The aroma wafts through the air, making your senses tingle with anticipation. For more inspiration, check out this delicious lunch ideas recipe.
This dish is perfect for those sunny afternoons when you gather friends for an outdoor feast or when you’re just craving something that feels like a hug from the inside. I remember the first time I made this salad; my family practically inhaled it! It’s safe to say that if love had a flavor, it would definitely be this salad.
Why You'll Love This Recipe
- This Street Corn Roasted Potato Salad is simple to whip up, making it ideal for busy days
- Its delightful blend of flavors will impress everyone at your next gathering
- The vibrant colors make it a stunning centerpiece on any table
- Enjoy it as a side dish or make it the star of your meal
Sharing this salad at a picnic led to my cousin declaring it his new favorite dish, which made my heart swell with pride.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Baby Potatoes: Use small, firm potatoes for even roasting and great texture.
Fresh Corn: Sweet, juicy corn off the cob brings an irresistible crunch.
Mayonnaise: A creamy base that binds all the flavors together beautifully.
Lime Juice: Freshly squeezed lime juice adds a zesty kick that elevates the dish.
Chili Powder: A dash of chili powder gives just the right amount of heat and depth.
Cilantro: Fresh cilantro brightens up the salad and adds vibrant green notes.
Salt and Pepper: Essential seasonings to enhance all the wonderful flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Street Corn Roasted Potato Salad
Preheat and Prep: Begin by preheating your oven to 425°F (220°C). While it’s heating, wash and halve about two pounds of baby potatoes for even cooking.
Roast Those Potatoes: Place the halved potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle them with salt and pepper, then toss well. Roast for about 25-30 minutes until they’re golden brown and crispy on the outside.
Add Some Corn: While those potatoes are roasting away, grab fresh corn and cut it off the cob. You can also use frozen corn; just thaw it beforehand! When your potatoes have about 10 minutes left in the oven, spread the corn over them for a quick roast.
Create the Dressing: In a bowl, combine half a cup of mayonnaise with two tablespoons of lime juice, one teaspoon of chili powder, salt, and pepper to taste. This creamy dressing will coat everything perfectly!
Toss It All Together: Once your potatoes are out of the oven (and cooled slightly), mix them in a large bowl with roasted corn and chopped cilantro. Drizzle over your dressing and toss gently until everything is well coated.
Chill Before Serving: Let your salad chill in the fridge for at least 30 minutes before serving. This allows all those amazing flavors to mingle together—trust me, it’s worth it!
Enjoying this Street Corn Roasted Potato Salad is like taking a bite out of summer itself! Whether you’re at a backyard barbecue or simply enjoying dinner at home, this dish will leave everyone asking for seconds (or thirds). For more inspiration, check out this easy dinner recipes recipe.
You Must Know
- The secret to a great street corn roasted potato salad lies in the balance of flavors
- Sweet corn, smoky paprika, and creamy dressing create a party in your mouth
- Just be careful not to overcook those potatoes; you want them tender, not mushy
Perfecting the Cooking Process
Start by roasting the potatoes until golden brown. While they cool, grill the corn for that smoky flavor. Finally, combine everything with dressing for a creamy delight.
Add Your Touch
Feel free to swap out ingredients: try adding black beans for protein or jalapeños for spice. You can also use different cheeses or dressings for a unique twist.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply microwave until warm, but enjoy cold too!
Chef's Helpful Tips
- When using fresh corn, make sure it’s sweet and ripe for the best flavor
- Roasting the potatoes until crispy on the outside adds texture and depth
- Lastly, let the salad sit for an hour before serving to meld those delicious flavors together
Sometimes I whip up this dish at family gatherings, and it never fails to impress! My cousin even asked me to share my “secret” recipe—only for me to reveal it’s all about love and good ingredients.
FAQ
What type of potatoes are best for street corn roasted potato salad?
Yukon Gold or red potatoes work well due to their creamy texture and flavor.
Can I make this salad ahead of time?
Absolutely! It tastes even better after chilling for a few hours in the fridge.
Is there a vegan version of this recipe?
Yes! Substitute the cream with coconut yogurt or cashew cream for a delightful vegan option.
Street Corn Roasted Potato Salad
- Total Time: 45 minutes
- Yield: Serves 6
Description
Street Corn Roasted Potato Salad is a vibrant and flavorful dish that perfectly combines the essence of summer barbecues with the allure of street food. Tender, roasted baby potatoes blend seamlessly with sweet corn, all enveloped in a creamy, zesty dressing. This salad is not just a side; it’s a celebration of flavors that will have your friends and family coming back for seconds. Perfect for picnics or backyard gatherings, this dish brings joy to any table.
Ingredients
- 2 lbs baby potatoes, halved
- 1 cup fresh corn (or frozen, thawed)
- ½ cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- ¼ cup cilantro, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 425°F (220°C).
- Toss halved baby potatoes in olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–30 minutes until golden brown.
- During the last 10 minutes of roasting, add corn to the baking sheet.
- In a bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper.
- In a large bowl, combine roasted potatoes, corn, and cilantro. Drizzle with dressing and toss gently.
- Chill salad in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 295
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
