Street Corn Roasted Potato Salad combines the best of both worlds—tender potatoes and the vibrant flavors of street corn. Picture this: you take a forkful, and the creamy bites dance with zesty lime, smoky chili powder, and fresh cilantro, transporting your taste buds straight to a sun-soaked summer fiesta. brownie batter ice cream.
Growing up, my family had a tradition of hosting backyard barbecues every Fourth of July. This salad became the star of the show, stealing hearts (and stomachs) left and right. Whether it’s a holiday gathering or just a casual weeknight dinner, this dish never fails to impress. Get ready for an explosion of flavor that will make you wonder why you haven’t made it sooner!
Why You'll Love This Recipe
- The ease of preparation makes this dish perfect for any occasion without stress.
- With its bold flavors, it tantalizes your taste buds and makes you crave more.
- The vibrant colors bring a visual feast to your table that everyone will admire.
- Versatile enough to serve warm or chilled, it fits any meal perfectly.
Ingredients for Street Corn Roasted Potato Salad
For more inspiration, check out this Corned Beef and Cabbage recipe.
Here’s what you’ll need to make this delicious dish:
- Small Red Potatoes: These bite-sized beauties are perfect for roasting and add creaminess to the salad.
- Fresh Corn: Use sweet corn on the cob for that authentic street corn flavor; it adds crunch and sweetness.
- Mayonnaise: This creamy base binds everything together while adding richness; opt for full-fat for more flavor.
- Lime Juice: Freshly squeezed lime juice gives a zesty kick that brightens up all the other flavors.
- Chili Powder: A sprinkle of chili powder introduces warmth and subtle heat; adjust according to your spice tolerance.
- Cilantro: Fresh cilantro adds a pop of color and its unique aroma; if you’re not a fan, parsley works too!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Street Corn Roasted Potato Salad
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up later.
Step 2: Prepare the Potatoes
Cut the small red potatoes into quarters. Toss them in olive oil, salt, and pepper until well coated. Spread them out on the prepared baking sheet in an even layer.
Step 3: Roast Potatoes
Roast those lovely potatoes in the oven for about 25 minutes or until they are golden brown and tender. Give them a little shake halfway through roasting so they don’t get too cozy on one side.
Step 4: Grill the Corn
While your potatoes are roasting, fire up your grill or a grill pan over medium-high heat. Grill the corn for about 10 minutes, turning occasionally until you see beautiful char marks all around.
Step 5: Mix It All Together
In a large bowl, combine mayonnaise, lime juice, chili powder, and chopped cilantro. Once everything is mixed well, add in your roasted potatoes and grilled corn. Gently toss until everything is coated evenly.
Step 6: Serve It Up
Transfer the salad into a serving bowl. For an extra touch of flair, sprinkle some additional chili powder on top before serving! Enjoy chilled or at room temperature—either way is delicious!
Now you have all the tools needed to wow your friends and family with this mouthwatering Street Corn Roasted Potato Salad! Get ready for compliments as everyone digs into this colorful dish bursting with flavor!
You Must Know
- This delightful street corn roasted potato salad combines vibrant flavors and textures, making it the ultimate side dish for any BBQ or family gathering.
- Its colorful ingredients not only please the eye but also create a taste explosion that will have everyone asking for seconds.
Perfecting the Cooking Process
Start by roasting the potatoes until golden and crispy. While they cool, whip up your creamy dressing. Combine everything in a large bowl, adding fresh herbs and cheese last to keep them vibrant and flavorful.
Add Your Touch
Feel free to swap out the cheese for feta or add grilled corn for an extra smoky flavor. You can also experiment with spices like chili powder or lime juice to kick things up a notch!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave, or enjoy it cold straight from the fridge for a refreshing snack.
Chef's Helpful Tips
- To achieve perfectly roasted potatoes, make sure they’re cut into even pieces for uniform cooking.
- Always let your potatoes cool slightly before mixing to avoid wilting fresh herbs.
- Adding a splash of vinegar enhances flavor without overpowering other ingredients.
Sometimes I serve this street corn roasted potato salad at gatherings, and it’s like I’m sprinkling magic dust! Everyone raves about it, leaving me feeling like a rockstar chef in my own kitchen.
FAQs :
What is Street Corn Roasted Potato Salad?
Street Corn Roasted Potato Salad is a delightful twist on traditional potato salad, combining the flavors of Mexican street corn with roasted potatoes. This dish features tender, seasoned potatoes mixed with charred corn, creamy dressing, cilantro, and lime juice. honey mustard chicken salad It’s perfect for summer barbecues and potlucks, offering a refreshing yet hearty side that everyone will love.
How do I prepare the potatoes for this salad?
To prepare the potatoes for Street Corn Roasted Potato Salad, start by washing and peeling them if desired. Cut them into bite-sized pieces and toss them in olive oil, salt, and pepper. Roast them in the oven until they’re golden brown and crispy. This roasting process enhances their flavor, making them a delicious base for the salad. For more inspiration, check out this Garlic Parmesan Smashed Potatoes recipe.
Can I make Street Corn Roasted Potato Salad ahead of time?
Yes, you can make Street Corn Roasted Potato Salad ahead of time! Prepare the roasted potatoes and corn earlier in the day or even a day before serving. Just mix everything together closer to serving time to keep the ingredients fresh. Store it in an airtight container in the refrigerator to maintain its flavor and texture.
What variations can I try with this recipe?
There are many variations you can try with Street Corn Roasted Potato Salad. You can add diced jalapeños for extra heat or substitute different herbs like parsley or green onions for a unique twist. For a vegan option, use plant-based mayo or yogurt. Feel free to experiment with spices like chili powder or paprika to enhance the flavors further!
Conclusion for Street Corn Roasted Potato Salad :
Street Corn Roasted Potato Salad is a vibrant dish that combines roasted potatoes with the rich flavors of Mexican street corn. This recipe is easy to prepare and customizable based on your preferences. Whether you’re hosting a gathering or simply enjoying a family meal, this salad is sure to impress. Mediterranean quinoa salad With its creamy dressing and zesty lime juice, it offers a delicious balance of flavors that everyone will enjoy!
Street Corn Roasted Potato Salad
- Total Time: 50 minutes
- Yield: Serves 6
Description
Street Corn Roasted Potato Salad is a flavor-packed dish that beautifully combines tender roasted potatoes with the vibrant, zesty flavors of Mexican street corn. Infused with lime juice, smoky chili powder, and fresh cilantro, this salad is perfect for summer barbecues or casual dinners. Serve it warm or chilled for a delightful side dish that will impress your guests and elevate any meal.
Ingredients
- 1.5 lbs small red potatoes, quartered
- 2 ears fresh corn, grilled and kernels cut off
- 1/2 cup mayonnaise
- 2 tbsp freshly squeezed lime juice
- 1 tsp chili powder (adjust for spice preference)
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss quartered potatoes with olive oil, salt, and pepper. Spread them on the baking sheet in an even layer.
- Roast potatoes for 25 minutes until golden brown and tender; shake halfway through cooking.
- Meanwhile, grill corn over medium-high heat for about 10 minutes until charred.
- In a large bowl, mix mayonnaise, lime juice, chili powder, and cilantro. Add roasted potatoes and grilled corn; toss gently to combine.
- Serve warm or chilled, garnished with additional chili powder if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking & Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
