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Wooden bowl filled with Street Corn Roasted Potato Salad on a wooden table surrounded by corn and fresh limes.
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Street Corn Roasted Potato Salad

Try the delicious Street Corn Roasted Potato Salad, a zesty twist on my original roasted potato salad everyone loves.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Salad, Side Dish
Keyword: Street Corn Roasted Potato Salad
Servings: 8 people
Calories: 309kcal
Author: Amanda Rettke--iamhomesteader.com

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

*Air Fryer Roasted Potatoes
  1. Prepare the potatoes as instructed. 
  2. 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.)
  3. Air Fry at 380°F for 20-25 minutes, or until evenly crisped, flipping halfway through.
  4. Set aside to cool for about 15 minutes before assembling the salad.

Nutrition

Serving: 1portion | Calories: 309kcal