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Get The Product!Imagine a warm summer evening, the sun setting, and your backyard filled with laughter. The tantalizing aroma of Street Corn Roasted Potato Salad wafts through the air, a dish that’s not just a salad but an experience. Each bite bursts with flavor, combining sweet corn, crispy potatoes, and zesty lime that dances on your taste buds like it’s auditioning for a Broadway show. For more inspiration, check out this dinner recipes recipe.
Picture this: you’re at a family gathering, and someone brings out this vibrant dish. Suddenly, everyone stops mid-conversation and gazes at the colorful bowl like it’s the crown jewel of the feast. It’s perfect for barbecues, potlucks, or simply impressing your friends on a casual weeknight. Trust me; this salad will have everyone begging for seconds.
Why You'll Love This Recipe
- This Street Corn Roasted Potato Salad is as easy to make as it is delicious
- The flavor combinations are uniquely satisfying and sure to impress any guest
- Its bright colors make it visually appealing on any table setting
- Versatile enough to serve warm or cold, it can fit any occasion perfectly
I remember the first time I made this dish for a summer barbecue. My friends were so impressed; they thought I had secretly taken cooking classes. The squeals of delight from my kids when they tasted it were priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Baby Potatoes: Choose small, firm potatoes for roasting; they cook evenly and have a delightful texture.
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Sweet Corn: Fresh corn on the cob works best; it adds sweetness and crunch that frozen corn just can’t compete with.
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Red Onion: Finely chopped red onion adds a sharp kick that balances the sweetness of the corn.
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Cilantro: Fresh cilantro brings brightness; you can adjust based on your taste preferences or leave it out if you’re not a fan.
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Lime Juice: Freshly squeezed lime juice enhances flavors and adds zest to every bite.
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Mayonnaise: A dollop of mayonnaise creates creaminess and binds all ingredients together beautifully.
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Chili Powder: Use chili powder to add subtle heat; feel free to adjust based on your spice tolerance.
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Salt and Pepper: Essential seasonings to enhance all the flavors in the salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Street Corn Roasted Potato Salad
Let’s dive into making this tasty masterpiece.
Prep Your Ingredients: Start by preheating your oven to 425°F (220°C). Wash and halve baby potatoes before placing them in a large mixing bowl.
Roast Those Potatoes: Toss halved potatoes in olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for about 25-30 minutes until golden brown and tender.
Sauté Sweet Corn: While potatoes are roasting, cut kernels off fresh corn cobs and sauté them in a pan over medium heat until they turn golden brown—about 5 minutes should do it.
Mix It All Together: In a large bowl, combine roasted potatoes with sautéed corn, finely chopped red onion, fresh cilantro, mayonnaise, lime juice, chili powder, salt, and pepper. Stir gently until everything is well coated.
Let It Chill (Optional): For best flavor fusion, let the salad chill in the refrigerator for about 30 minutes before serving. But if you can’t wait—dig in immediately!
Keep these instructions handy as you whip up this delightful salad! Enjoy every step of the process while savoring those wonderful aromas filling your kitchen!
You Must Know
- Street Corn Roasted Potato Salad combines vibrant flavors, making it perfect for summer gatherings
- The smoky corn and creamy dressing create a delightful harmony
- Enjoy it chilled or at room temperature, and watch your friends devour every bite while asking for the recipe!
Perfecting the Cooking Process
To prepare this dish efficiently, roast the potatoes first. While they cool, grill or sauté the corn until it’s slightly charred. Mix everything with your dressing for that perfect flavor explosion.
Add Your Touch
Feel free to swap potatoes for sweet potatoes or add black beans for extra protein. A sprinkle of feta cheese or avocado can elevate this salad even further, adding creaminess and flavor.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. For best results, serve cold or at room temperature; reheating may alter the texture of this salad.
Chef's Helpful Tips
- Always use fresh corn if possible; frozen corn can lose some flavor and texture
- When roasting potatoes, aim for uniform sizes to ensure even cooking
- Taste as you go—seasoning is key to achieving that perfect blend of flavors in your salad!
Cooking Street Corn Roasted Potato Salad brings back memories of family barbecues where laughter filled the air while we enjoyed delicious food together.
FAQ
Can I make this salad ahead of time?
Yes, prepare it a day in advance for flavors to meld beautifully.
What can I substitute for mayonnaise in the dressing?
Greek yogurt works great as a healthier alternative with added creaminess.
How can I make this dish spicier?
Add jalapeños or a dash of hot sauce to kick up the heat!
Street Corn Roasted Potato Salad
- Total Time: 45 minutes
- Yield: Serves 6
Description
This vibrant Street Corn Roasted Potato Salad is the perfect summer dish that combines the sweetness of fresh corn and crispy roasted baby potatoes, all tossed in a zesty lime dressing. Ideal for barbecues or potlucks, this salad not only delights the palate but also serves as a colorful centerpiece on any table. Experience a burst of flavors with every bite, making it a crowd-pleaser that will have everyone reaching for seconds!
Ingredients
- 1 lb baby potatoes, halved
- 2 ears fresh corn, kernels removed
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 1/3 cup mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden brown.
- While potatoes are roasting, sauté the corn kernels in a pan over medium heat for about 5 minutes until golden.
- In a large bowl, combine roasted potatoes, sautéed corn, red onion, cilantro, lime juice, mayonnaise, chili powder, salt, and pepper. Mix gently until well combined.
- For enhanced flavor fusion, chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
