Street Corn Roasted Potato Salad
Street Corn Roasted Potato Salad is a vibrant and refreshing dish that perfectly captures the essence of summer gatherings. With crispy roasted baby Yukon Gold potatoes, sweet grilled corn, and a splash of zesty lime juice, this salad is not just delicious but also visually stunning. Ideal for barbecues, potlucks, or family dinners, it’s sure to impress everyone at your table. Enjoy it chilled or at room temperature for an unforgettable flavor experience!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Baking and Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 pound baby Yukon Gold potatoes, halved
- 2 ears fresh corn on the cob
- 1 red bell pepper, diced
- 4 green onions, chopped
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes (about ¼ cup)
- 3 tablespoons extra virgin olive oil
- ½ cup crumbled feta cheese
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss halved potatoes in olive oil with salt and pepper. Spread them on the baking sheet and roast for 25-30 minutes until golden and crispy.
- Grill the corn until slightly charred (about 5 minutes), then cut kernels off the cob.
- In a large bowl, combine roasted potatoes, grilled corn, diced bell pepper, green onions, and cilantro. Add lime juice and toss gently.
- Sprinkle feta cheese on top before serving. Enjoy chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For an extra kick of flavor, consider mixing in diced jalapeños or swapping feta with cotija cheese for a more traditional Mexican touch. This salad can be made ahead of time; just keep components separate until serving to maintain freshness.