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
Scale
- 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.