Have you ever tasted a dish that makes your taste buds dance like they’re at a salsa party? That’s the magic of Street Corn Roasted Potato Salad! Imagine crispy roasted potatoes mingling with sweet corn, drizzled in a zesty lime crema that just screams summer. This colorful dish is perfect for picnics, barbecues, or any gathering where you want to show off your culinary prowess without breaking a sweat. For more inspiration, check out this dinner recipes recipe.
I remember the first time I made this salad for my family. The moment they took a bite, it was like I had won the culinary lottery. Everyone was raving about the flavors and textures, and my heart swelled with pride. Ideal for those sunny afternoons or as a side dish during festive gatherings, this salad promises to elevate your meal and leave everyone wanting more!
Why You'll Love This Recipe
- This Street Corn Roasted Potato Salad is simple to prepare yet bursting with flavors
- It’s visually stunning, combining vibrant colors that brighten any table
- The creamy dressing adds a delightful twist that keeps everyone coming back for seconds
- Perfect for barbecues but versatile enough to accompany any main dish
I once served this dish at a family reunion, and the compliments poured in like ketchup on fries.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Baby Potatoes: Choose small, waxy potatoes for a creamy texture when roasted; they hold their shape beautifully.
Fresh Corn: Use sweet corn on the cob for maximum flavor; it’s sweeter and juicier than frozen varieties.
Red Onion: The sharpness of red onions adds a nice crunch; chop finely for an even distribution.
Mayonnaise: A good quality mayonnaise creates a rich base for the dressing; consider using avocado mayo for an extra kick.
Lime Juice: Fresh lime juice brightens up the flavors and balances the richness of the mayo; don’t skimp on this!
Cilantro: Fresh cilantro enhances freshness; if you’re not a fan, parsley makes an excellent substitute.
Chili Powder: A sprinkle of chili powder adds just the right amount of heat; adjust according to your taste preference.
Salt and Pepper: Essential seasonings that bring all the flavors together; always taste as you go!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Street Corn Roasted Potato Salad
Start with selecting your favorite potatoes: Preheat your oven to 425°F (220°C) and wash about 1 pound of baby potatoes thoroughly. Cut them in half or quarters depending on their size for even cooking.
Roasting those beauties: Toss the halved potatoes with olive oil, salt, and pepper in a large bowl until evenly coated. Arrange them cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until they’re golden brown and fork-tender.
While waiting, prep the corn: As your potatoes roast, remove kernels from 2 ears of fresh corn using a sharp knife. You can also use frozen corn—just make sure it’s thawed before cooking!
Mix up that dressing: In another bowl, whisk together ½ cup mayonnaise, juice from one lime, chopped cilantro (about ¼ cup), chili powder (1 teaspoon), salt, and pepper to taste until creamy and smooth.
Combine everything: Once your potatoes are out of the oven and slightly cooled, add them to a large mixing bowl along with the corn kernels and finely diced red onion (about ½ cup). Pour over your zesty dressing and gently fold everything together until well combined.
Serve it up: Transfer your colorful salad to a serving bowl or platter. Garnish with extra cilantro or lime wedges if desired. Serve immediately or refrigerate until ready to serve—this salad tastes even better after resting!
Enjoying this Street Corn Roasted Potato Salad brings smiles all around as it steals hearts and plates alike!
You Must Know
- This scrumptious Street Corn Roasted Potato Salad brings summer vibes to your table
- With its vibrant flavors, it’s a crowd-pleaser that you can easily adapt
- The aroma of roasted corn and potatoes will make your kitchen smell like a fiesta!
Perfecting the Cooking Process
Start by roasting the potatoes until golden, then mix in corn and seasonings for the best flavors.
Add Your Touch
Feel free to swap potatoes for sweet potatoes or add jalapeños for extra heat.
Storing & Reheating
Store leftovers in an airtight container in the fridge. Reheat gently in the oven to maintain crispiness.
Chef's Helpful Tips
- For the best flavor, use fresh corn when it’s in season
- Always let roasted potatoes cool slightly before mixing; this prevents sogginess in your salad
- Lastly, a splash of lime juice brightens up all those delicious flavors!
I remember serving this Street Corn Roasted Potato Salad at a family gathering, and everyone went back for seconds—talk about a hit!
FAQ
Can I use frozen corn for this salad?
Yes, frozen corn is a great alternative and still delivers good flavor.
What dressing pairs well with Street Corn Roasted Potato Salad?
A light lime vinaigrette complements the salad nicely without overpowering it.
How long can I store leftovers?
Leftovers can be stored in the fridge for up to three days without losing quality.
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 combines crispy roasted potatoes with sweet corn, all drizzled in a zesty lime crema. Perfect for summer gatherings, picnics, or barbecues, this salad will impress your guests and elevate any meal. With its colorful presentation and delightful taste, it’s sure to become a favorite at your table!
Ingredients
- 1 lb baby potatoes
- 2 ears fresh corn (or 1 cup frozen corn)
- ½ cup red onion, finely diced
- ½ cup mayonnaise (or avocado mayo)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Wash and halve the baby potatoes.
- Toss potatoes with olive oil, salt, and pepper; arrange on a baking sheet cut-side down. Roast for 25-30 minutes until golden brown.
- While potatoes roast, remove kernels from corn and prepare the dressing by whisking together mayonnaise, lime juice, cilantro, chili powder, salt, and pepper in a bowl.
- Once potatoes are slightly cooled, combine them in a large bowl with corn kernels and red onion. Fold in dressing gently until mixed.
- Serve immediately or refrigerate to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: For an extra kick, add diced jalapeños or swap out baby potatoes for sweet potatoes. Store leftovers in an airtight container for up to three days; reheat in the oven for best results.
