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
Scale
- 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