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
Scale
- 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