If you love my super popular Roasted Potato Salad that everyone asks for (the original and the best!), you will love this Street Corn Roasted Potato Salad, too! This version builds on everything you already love like crispy roasted potatoes, zesty dressing, and fresh vegetables, but it adds a vibrant mix of corn, jalapeño, and cotija cheese that takes it to the next level! And if you’re craving another bold twist on the classic, don’t miss my Jalapeño Popper Roasted Potato Salad. It is smoky, cheesy, and has just the right kick. Oh, and I have even more varieties! You will want to make them all!
Ingredients & Substitutions
- Potatoes: This potato salad begins with red potatoes (skins on for added texture) that are roasted until crispy in olive oil, along with paprika, garlic powder, onion powder, salt, and black pepper. Their waxy texture holds up perfectly in the salad, and you can even use an air fryer for roasting. Yukon gold or fingerling potatoes work great, too!
- Dressing: The dressing is super creamy and full of flavor. It is tangy from the lime juice, a little smoky from the chili powder, and perfectly seasoned with garlic, salt, and pepper. The mayonnaise and sour cream make it rich and smooth, and they tie everything together with just the right amount of zing.
- Corn: Canned corn makes this salad super easy, but you can also use frozen corn (just thaw it first) or fresh corn cut off the cob. Grilled corn on the cob adds even more flavor if you have the time!
- Jalapeño Pepper: The jalapeño adds a little heat and extra flavor, but feel free to leave it out if you prefer a milder salad. Or, add more if you like things spicy! You can also keep the seeds in for an extra kick.
- Cilantro: Cilantro adds a fresh, bright flavor that really lifts the whole salad. Even if you’re not usually a fan, try just a little; you might be surprised how well it works here. If it’s not your thing, you can swap it for fresh parsley or leave it out entirely.
- Cotija Cheese: Cotija cheese adds a salty, crumbly bite that pairs perfectly with the creamy dressing and sweet corn. If you’ve never tried it, this is a great recipe to start with! Can’t find Cotija? Feta or queso fresco are great substitutes.
Why Roast Potatoes Instead of Boiling for Potato Salad?
Once you try roasted potatoes in your potato salad, boiling just won’t cut it anymore! Roasting creates perfectly crispy edges with a tender, fluffy center, giving your salad the best texture and flavor. Plus, if you want to skip heating up the oven, you can easily roast the potatoes in an air fryer. I use this method in my popular Dill Pickle Roasted Potato Salad and Chipotle Roasted Potato Salad recipes, and it really makes all the difference in taste and texture. Give it a try, and I bet you’ll never go back to boiling!
Can I Make Street Corn Roasted Potato Salad Ahead of Time?
Yes! You can roast and cool the potatoes, then mix the salad a few hours or even a day ahead. Just store it in an airtight container in the refrigerator. The flavors will blend nicely. You can also prepare the dressing separately up to 3-4 days in advance and toss it with the salad right before serving for the freshest taste.
How to Serve Roasted Potato Salad: Warm or Cold
This roasted potato salad is delicious when served warm right after you toss it together, but it also tastes great chilled. For outdoor parties or picnics, keep the salad cold by placing the bowl on a bed of ice or surrounding it with ice packs in a cooler. To keep food safe, make sure the potato salad doesn’t sit out at room temperature for more than two hours. Whether you serve it warm or cold, this versatile roasted potato salad is perfect for any occasion!
How to Store Street Corn Roasted Potato Salad
To keep your Street Corn Roasted Potato Salad fresh, store it in an airtight container in the refrigerator. It will stay good for up to 3-4 days. Before serving, you can enjoy it cold straight from the refrigerator or let it come to room temperature for a bit. Either way, it’s delicious! If the salad thickens after chilling, just give it a gentle stir and add a splash of lime juice or a little extra dressing to brighten it up.
Street Corn Roasted Potato Salad
Ingredients
Potatoes
- 3 pounds red potatoes, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Dressing
- ⅓ cup (77 g) mayonnaise
- 2 teaspoons sour cream
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Salad
- 1 can (15.25 ounces) corn kernels, drained
- ½ small red onion, finely diced
- 1 medium jalapeño, finely diced, seeds removed
- 1 red bell pepper, finely diced
- ¼ cup chopped fresh cilantro
- ½ cup cotija cheese, crumbled
Instructions
- Preheat the oven to 425°F*. Line a large baking sheet with parchment paper and spray with nonstick cooking spray.
- In a large bowl combine potatoes, oil, salt, pepper, paprika, garlic powder, and onion powder. Toss to coat completely.
- Place cubed potatoes onto the lined baking sheet. Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes.
- Allow the roasted potatoes to cool for at least 15 minutes before assembling the salad.
- While the potatoes cool, make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, kosher salt, and black pepper until smooth and creamy. Set aside.
- In a large bowl, combine the cooled potatoes, corn, red onion, jalapeño, red pepper, cilantro, and cotija cheese. Gently toss everything together.
- Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Add salt and pepper, to taste.
- Serve warm or refrigerate until ready to serve.
Notes
- Prepare the potatoes as instructed.
- Place the potatoes into the basket of your air fryer in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air Fry at 380°F for 20-25 minutes, or until evenly crisped, flipping halfway through.
- Set aside to cool for about 15 minutes before assembling the salad.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Every bite had the perfect mix of creamy, spicy, and fresh. I couldn’t stop eating it.
Elizabeth
I love all of our roasted potato salads, and this one was no exception! I loved the corn in there!
Stephanie
Roasted potatoes add so much to potato salad! Way better than boiled!
Bella
I couldn't stop eating this. I love the Cotija cheese in there!
