Street Corn Roasted Potato Salad
This Street Corn Roasted Potato Salad is a vibrant and mouthwatering dish that beautifully combines the smoky essence of street corn with tender roasted potatoes. Perfect for summer barbecues or family gatherings, this salad is not just a side—it’s a showstopper! With its colorful ingredients and bold flavors, every bite offers a delightful culinary experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Ingredients
Scale
- 1 pound Yukon Gold potatoes, cubed
- 2 cups fresh corn kernels (or frozen, thawed)
- ½ cup mayonnaise
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 teaspoon chili powder
- ½ cup crumbled feta cheese
- ¼ cup green onions, chopped
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 425°F (220°C). Wash and cube the Yukon Gold potatoes.
- Toss the cubed potatoes with olive oil and salt. Spread them on a parchment-lined baking sheet and roast for 25–30 minutes until golden brown.
- While the potatoes roast, grill or sauté the corn in a pan for 5–7 minutes until slightly charred.
- In a large bowl, combine roasted potatoes, charred corn, mayonnaise, lime juice, cilantro, chili powder, and feta cheese. Mix gently.
- Fold in green onions and adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For added protein and texture, consider incorporating black beans. You can substitute mayonnaise with Greek yogurt for a lighter version.