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.

Prep Time 15

Cook Time 30

Total Time 45

Course Side

Cuisine American

Servings 4 servings

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.

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.
Serve warm or at room temperature.

This salad is versatile and can be served warm or cold. Store leftovers in an airtight container for up to three days.

Keyword Easy