Street Corn Roasted Potato Salad will remind you of summer barbecues and warm evenings spent with friends. This dish combines tender roasted potatoes with the smoky, sweet flavors of street corn, creating a delightful explosion of tastes that dances on your taste buds. For more inspiration, check out this delicious lunch ideas recipe.
Picture this: you’re at a backyard party, laughter fills the air, and someone brings out a bowl of this vibrant salad. Suddenly, everyone is gathering around, eagerly scooping generous portions onto their plates. It’s not just a dish; it’s an experience packed with nostalgia and the promise of good times ahead.
Why You'll Love This Recipe
- This Street Corn Roasted Potato Salad is incredibly easy to prepare, making it perfect for any occasion
- The flavor profile is a delightful mix of creamy, smoky, and zesty notes that everyone will love
- Its vibrant colors will make it the star of any table setting
- Plus, it’s versatile enough to serve as a side or a main dish
Cooking this dish once had my family shouting for seconds. The way they devoured it made me feel like a culinary rockstar!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Small Potatoes: I usually use baby potatoes for their tender texture and quick cooking time; they roast beautifully.
Corn on the Cob: Fresh corn adds the sweetest crunch; look for bright yellow kernels that scream summer.
Red Onion: A bit of finely diced red onion brings sharpness and color; choose firm onions for the best flavor.
Mayonnaise: For creaminess and richness; opt for full-fat mayo for that decadent touch.
Lime Juice: Fresh lime juice brightens up the dish; you can never have too much zest!
Cilantro: Fresh cilantro adds an earthy note; chop it well to release all its fragrant oils.
For Spices:
Chili Powder: A sprinkle of chili powder gives warmth without overpowering the flavors; adjust based on your spice tolerance.
Smoked Paprika: This ingredient gives depth and smokiness; trust me, it’s worth seeking out!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Street Corn Roasted Potato Salad
Prepare Your Ingredients: Start by washing your small potatoes thoroughly. Cut them into halves or quarters if they’re larger. Husk the corn and cut off the kernels carefully; set everything aside.
Roast Potatoes to Perfection: Preheat your oven to 425°F (220°C). Toss the potatoes in olive oil, salt, and pepper until well-coated. Spread them on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and crispy.
Add That Street Corn Magic: While the potatoes are roasting, heat a skillet over medium-high heat. Add a little oil and toss in your fresh corn kernels. Sauté until they start to caramelize and smell heavenly—about 5-7 minutes.
Create Your Dressing: In a large bowl, combine mayonnaise, lime juice, smoked paprika, chili powder, salt, and pepper. Mix until smooth—this creamy blend will tie all your flavors together beautifully.
Toss It All Together: Once your potatoes have cooled slightly (you don’t want them wilting your greens), add them to the bowl along with sautéed corn, red onion, cilantro, and give everything a gentle toss until every morsel is coated in that luscious dressing.
Serve & Enjoy!: Transfer your Street Corn Roasted Potato Salad to a serving dish and garnish with additional cilantro or chili flakes if desired. Watch as everyone digs in—this salad is sure to steal the show!
Now you’ve created not just a salad but an experience filled with laughter and joy—just like those summer evenings we all cherish!
You Must Know
- Elevate your Street Corn Roasted Potato Salad by using fresh ingredients for vibrant flavors
- The combination of smoky seasoning and creamy dressing creates a delightful experience
- Don’t forget to add lime zest for that extra zing
- You’ll impress everyone at your next gathering!
Perfecting the Cooking Process
Start by roasting potatoes until golden brown, while simultaneously grilling corn for that irresistible smoky flavor. Combine everything in a bowl once both are ready, then mix in the dressing for an explosion of taste.
Add Your Touch
Feel free to swap out the potatoes for sweet potatoes or add black beans for extra protein. Experiment with different spices like chili powder or cumin to create your signature dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. For reheating, microwave gently on low to avoid sogginess while retaining flavor.
Chef's Helpful Tips
- Use firm potatoes like Yukon Gold for perfect roasting; they hold their shape well and absorb flavors beautifully
- Adjust the dressing according to your taste—add more lime or spice as desired
- Remember, letting the salad sit enhances its overall flavor profile!
Sharing this recipe reminds me of the first barbecue I hosted, where my friends devoured every last bite and begged me for the recipe—even my neighbor who usually sticks to burgers!
FAQ
Can I make this salad ahead of time?
Yes, you can prepare it a day in advance for better flavor integration.
What other vegetables can I add?
Feel free to include bell peppers or red onions for extra crunch and color.
How do I make it vegan-friendly?
Substitute the mayonnaise with a plant-based alternative for a delicious vegan version.
Street Corn Roasted Potato Salad
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
Description
Street Corn Roasted Potato Salad is a vibrant, flavor-packed dish that captures the essence of summer gatherings. Combining tender roasted potatoes with sweet, smoky street corn, this salad offers a delightful mix of creamy and zesty notes that will have everyone coming back for seconds. Perfect as a side or main dish, it’s easy to prepare and sure to impress at your next barbecue or picnic.
Ingredients
- 1.5 lbs small potatoes (such as baby Yukon Gold), halved
- 2 ears of corn on the cob, kernels removed
- 1/2 cup red onion, finely diced
- 1/2 cup mayonnaise
- 3 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 425°F (220°C). Toss halved potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
- In a skillet over medium-high heat, sauté corn kernels in a bit of oil for 5-7 minutes until caramelized.
- In a large bowl, mix mayonnaise, lime juice, smoked paprika, chili powder, salt, and pepper until smooth.
- Add roasted potatoes, sautéed corn, red onion, and cilantro to the dressing; toss gently until everything is evenly coated.
- Serve immediately or chill before serving for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
