Roasted Potato Salad with Flavorful Street Corn is a vibrant and satisfying dish that combines hearty roasted potatoes with the sweet and smoky flavors of street corn. This unique salad is perfect for casual weeknight meals, family gatherings, or even festive occasions. The crispy, golden potatoes provide a delightful contrast to the juicy corn, while a medley of spices and fresh herbs elevates the overall taste, making it a true crowd-pleaser. Not only does this dish appeal to a wide audience, including children and adults alike, but it also stands out for its versatility, allowing you to serve it warm or cold, as a side dish or a light main course.

Why You’ll Love This Recipe?

There are several reasons you will adore this Roasted Potato Salad with Flavorful Street Corn. First and foremost, the combination of crispy roasted potatoes and sweet, charred corn creates an irresistible flavor profile that is both comforting and exciting. The smokiness from the corn pairs beautifully with the earthy tones of the potatoes, making each bite a delightful experience. Additionally, this recipe is incredibly easy to prepare. With minimal prep time and straightforward cooking methods, even novice cooks can achieve impressive results.

Texture plays a significant role in this dish. The contrast between the tender, creamy interior of the roasted potatoes and the crunchy exterior creates a satisfying mouthfeel, while the corn adds a pop of sweetness that brightens the entire salad. Moreover, this Roasted Potato Salad with Flavorful Street Corn is highly versatile. You can easily customize it by adding your favorite herbs, spices, or vegetables, making it suitable for any dietary preference or occasion. Whether you serve it at a summer barbecue or as a comforting side during a family dinner, this dish is sure to be a hit.

Ingredients to make The recipe :

To successfully create the Roasted Potato Salad with Flavorful Street Corn, you will need the following ingredients:

Potatoes: Use about 2 pounds of baby Yukon Gold or red potatoes for their creamy texture and buttery flavor. These small, waxy potatoes hold their shape well when roasted, creating a delightful bite in your salad.

Fresh Corn: Four ears of fresh corn are ideal for this recipe. Their natural sweetness adds a beautiful flavor dimension. You can also use frozen corn if fresh is unavailable; simply thaw it before use.
Olive Oil: About ¼ cup of extra virgin olive oil helps to coat the potatoes and corn, ensuring they roast beautifully and develop a rich flavor. Olive oil also adds a healthy fat component to the dish.

Garlic: Two cloves of minced garlic will infuse the salad with a savory aroma. Garlic enhances the overall flavor, providing a lovely depth that complements the other ingredients.
Lime Juice: Freshly squeezed juice from one lime brightens the salad and adds a zesty kick that balances the sweetness of the corn and potatoes.
Cilantro: A handful of fresh cilantro, chopped, provides a refreshing herbal note that enhances the dish’s overall flavor profile. Its bright green color also adds visual appeal.

Chili Powder: A teaspoon of chili powder introduces a subtle warmth and complexity to the salad, making it more exciting without overwhelming the palate.
Salt and Pepper: Use kosher salt and freshly ground black pepper to taste. These basic seasonings are essential for bringing out the flavors of the other ingredients.

How to Make Roasted Potato Salad with Flavorful Street Corn ?

To create the perfect Roasted Potato Salad with Flavorful Street Corn, follow these detailed steps:

Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving crispy, golden-brown potatoes.
While the oven is heating, wash the potatoes thoroughly under cold water to remove any dirt. Cut them into quarters for even roasting, ensuring they are similar in size for uniform cooking.
In a large mixing bowl, combine the quartered potatoes with 2 tablespoons of olive oil, minced garlic, and a generous pinch of salt and pepper. Toss until the potatoes are evenly coated. Spread them out on a baking sheet in a single layer to ensure they roast rather than steam.

Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes or until they are golden brown and fork-tender. Stir them halfway through the cooking time to ensure even roasting.
While the potatoes are roasting, prepare the corn. If using fresh corn, remove the husks and silk, then cut the kernels off the cob. If using frozen corn, thaw it and drain any excess moisture.
In a skillet over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, add the corn. Sauté for about 5-7 minutes until the corn is slightly charred and tender. Stir occasionally to prevent sticking.

Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes. This allows them to retain their shape when mixed with the other ingredients.
In a large serving bowl, combine the roasted potatoes, sautéed corn, chopped cilantro, lime juice, chili powder, and an additional drizzle of olive oil. Gently toss to combine, ensuring all ingredients are well mixed.
Taste the salad and adjust the seasoning with more salt, pepper, or lime juice as needed. The flavors should be bright and well-balanced.

Serve the salad warm or at room temperature. It’s a fantastic dish for gatherings, barbecues, or as a side for your weeknight dinner.

Tips for Variations:

To keep your Roasted Potato Salad with Flavorful Street Corn exciting and versatile, consider these creative variations:

For a Mediterranean twist, add diced cucumbers, cherry tomatoes, and feta cheese to the salad. The freshness of these ingredients complements the roasted potatoes and corn beautifully.

If you prefer a spicy kick, incorporate diced jalapeños or sprinkle crushed red pepper flakes into the mix. This will elevate the flavor profile and give it a delightful heat.
To add a smoky flavor, consider grilling the corn instead of sautéing it. The char from the grill will enhance the sweet corn’s natural flavor and give the salad an added depth.
For a heartier version, mix in black beans or chickpeas. This not only adds protein but also creates a satisfying meal perfect for lunch or dinner.

Experiment with different herbs. Instead of cilantro, try parsley or green onions for a different flavor profile, keeping the dish refreshing and unique.
Switch the lime juice for lemon juice for a slightly different citrus flavor. The zesty tang will still enhance the overall taste and balance the sweetness of the corn.

Serving Suggestions:

Serving your Roasted Potato Salad with Flavorful Street Corn can be as versatile as the recipe itself. Here are some thoughtful suggestions to enhance your dining experience:

This salad is an ideal side dish for grilled chicken or fish, perfectly complementing the smoky flavors from the grill. Pairing it with a simple protein allows the salad to shine without overwhelming the palate.
For a vegetarian option, serve it alongside grilled vegetable skewers or stuffed bell peppers. The fresh, earthy flavors of the salad will harmonize beautifully with the roasted vegetables.
Consider serving the salad as part of a picnic spread or at a summer barbecue. It’s a great dish that can be made ahead of time and served chilled or at room temperature.

If hosting a gathering during Ramadan, this salad makes a refreshing addition to your Iftar table. Its vibrant colors and flavors are perfect for breaking the fast.
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to meld together, making it a fantastic option for meal prep or quick lunches.
For a festive touch, garnish with additional cilantro and lime wedges before serving. This not only enhances the visual appeal but also invites guests to customize their servings.

FAQ:

How do I store leftovers?

Leftover Roasted Potato Salad with Flavorful Street Corn can be stored in an airtight container in the refrigerator for up to three days. Ensure the salad is completely cool before sealing to maintain freshness.

Can I freeze this recipe?

Freezing this salad is not recommended due to the potatoes’ texture changing when thawed. However, you can freeze the ingredients separately before cooking for later use.

Can I use other types of potatoes?

Yes, you can use other types of potatoes such as sweet potatoes or fingerlings. Each variety will bring a unique flavor and texture to your Roasted Potato Salad with Flavorful Street Corn.

How can I make this dish vegan?

This dish is already vegan-friendly, as all the ingredients are plant-based. Ensure that any additional toppings or ingredients you add also remain vegan for a consistent dish.

Can I add cheese to this recipe?

Yes, for those who enjoy cheese, you can sprinkle some crumbled feta or cotija cheese over the salad just before serving. This will add an extra layer of flavor and creaminess.

Roasted Potato Salad with Flavorful Street Corn

A vibrant and satisfying dish that combines hearty roasted potatoes with the sweet and smoky flavors of street corn.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Side

Cuisine American

Servings 4 servings

Equipment

Mixing Bowl
Baking Sheet
Skillet

Ingredients

2 pounds Baby Yukon Gold or Red Potatoes These small, waxy potatoes hold their shape well when roasted.

4 ears Fresh Corn Natural sweetness adds flavor; frozen corn can be used if fresh is unavailable.
1/4 cup Extra Virgin Olive Oil Helps to coat the potatoes and corn for roasting.
2 cloves Garlic Minced for flavor enhancement.
1 lime Lime Juice Freshly squeezed for brightness.
1 handful Fresh Cilantro Chopped for a refreshing herbal note.
1 teaspoon Chili Powder Adds subtle warmth and complexity.
Kosher Salt To taste.
Freshly Ground Black Pepper To taste.

Instructions

Preheat your oven to 425°F (220°C).
Wash the potatoes thoroughly and cut them into quarters.
In a large mixing bowl, combine the quartered potatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Toss to coat.

Spread the potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, stirring halfway through.
Prepare the corn by cutting the kernels off the cob or thawing frozen corn.
In a skillet, heat 1 tablespoon of olive oil and sauté the corn for about 5-7 minutes until slightly charred.

Once the potatoes are done, let them cool for a few minutes.
In a large serving bowl, combine the roasted potatoes, sautéed corn, chopped cilantro, lime juice, chili powder, and an additional drizzle of olive oil. Toss gently to combine.
Taste and adjust seasoning with more salt, pepper, or lime juice as needed.