Street Corn Roasted Potato Salad
Street Corn Roasted Potato Salad is a vibrant and refreshing dish that combines tender roasted baby potatoes with sweet corn, a creamy dressing, and zesty lime. This crowd-pleaser captures the essence of summer barbecues and family gatherings, delivering a delightful blend of smoky, sweet, and tangy flavors in every bite. Whether served warm or chilled, this salad is sure to impress your guests and leave them craving more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb baby potatoes, halved
- 1 cup fresh corn kernels (or canned)
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, pepper, and chili powder in a bowl until evenly coated.
- Spread the seasoned potatoes on a baking sheet and roast for 25-30 minutes until golden brown and crispy.
- If using fresh corn, grill or roast it for 5-7 minutes until slightly charred; allow it to cool before slicing off the kernels.
- In a large bowl, combine roasted potatoes, corn kernels, diced red onion, chopped cilantro, lime juice, and mayonnaise. Mix gently until everything is well-coated.
- For enhanced flavor infusion, refrigerate for at least an hour before serving or enjoy warm.
- Serve in a bowl garnished with additional cilantro or lime wedges.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg