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
Scale
- 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