This Mexican Street Corn Potato Salad is infused with delectable roasted corn and cumin. This is an amazing vegan and gluten free dish that will surely impress everyone no matter plant based or not.
Comfort food is something that I really adore all the time. You know I just like to relax on the couch after a long day and munch on a plate of my Garlic Butter Scalloped Potatoes.
Of course there are many more options to discover.
There is something about potatoes which we all love. And that why we could eat them all the time in some way. And which way could be better than pairing them with Mexican flavors!
This recipe is not my first attempt at Mexican Street corn.
I hope you have all checked out the irresistible all time hero, the Mexican Street Corn Potato Casserole. If you haven’t tried that, you definitely should. It’s so good.
I came up with this idea when friends invited me to a potluck.
I was asked to bring a salad to this event. And what comes up when I’m thinking about summer? We’re definitely in summer mode here, enjoying bright days and beautiful summer temperatures.
Corn, lots of fresh roasted corn is always the answer.
I hope you’re all ready for this Mexican Street Corn Potato salad. It’s a crowd pleaser, incredible satisfying, comforting, super creamy, shareable, super easy and a must make any time not only in the summer.
How to make this Mexican Street Corn Potato Salad
Let’s not waste any more time. Are you ready? First thing to do is to clean the potatoes. I just brushed them clean under water and left the skin on.
But if you prefer you can also peel the potatoes.
Now cut them into finger thick cubes. You have several options to prepare the potatoes now: you can cook, steam, or just roast them. What you do I leave up to you.
I roasted them in the oven for 25 minutes at 410°F. Season with salt and pepper and put them on a parchment paper. I find this way of preparation just gives so much extra flavor.
All that is left to do after the potatoes are done is to combine them with the roasted corn, onions, bell pepper, vegenaise, and spices. Mix well and garnish with cilantro (optional).
This is an easy dairy free dish you can bring to any BBQ, not only potlucks. The Mexican Street Corn Potato Salad is delicious on its own or as a side.
Also I think it makes a mouthwatering lunch or dinner. Yes, it’s totally suitable for busy nights. Of course you can make this ahead the flavors will enhance even more, which will turn out amazing.
I’m just giving you guys some inspiration here.
Simply remember that you are the boss in the kitchen and have everything to be creative. It’s so much fun.
Health Benefits of Corn
Let’s have a look of one the main stars in this potato salad: corn. It is high in vitamin C, minerals, and phosphorus which is important for bone health.
Plus we have magnesium, manganese, zinc, iron, and copper. Are all here in a lot of varieties in corn.
Also it is full of antioxidants, and beta carotene supplies your body with a lot of Vitamin A.
I told you the corn should be roasted or grilled before going to the salad. There a some methods to enjoy: as always fresh is best, friends. You can start with grilling corn in a husk.
Just place it directly on top of hot coals, watch and turn around, if needed, for around 15 minutes.
Another method is wrapping corn in aluminum foil. Just place a bit oil in there and make sure to use a heavy duty aluminium foil. As with he husk method above place on hot coals also for 15 minutes.
Last is grilling naked. First shuck and clean corn again, place it over a very hot fire and turn quickly. Grill for 10 minutes.
Guys, if you give this a try I’m sure you’re going to love this.
See you soon and cheers, Florian.
- 1 lb potatoes, cleaned
- 1 bell pepper, chopped
- 3 tsp cumin
- 1/3 cup onions, chopped
- 2 cups vegenaise
- 2 corn cobs, peeled and roasted or grilled
- Cilantro for garnish (optional)
- salt, pepper to taste
- First clean the potatoes and cut them into finger thick cubes. You have several options to prepare the potatoes now: you can cook, steam, or just roast them. What you do I leave up to you.
- For roasting, put them in the oven for 25 minutes at 410°F. Season with salt and pepper and put them on a parchment paper.
- All that is left to do after the potatoes are done is to combine them with the roasted corn, onions, bell pepper, vegenaise, and spices. Mix well and garnish with cilantro (optional).
Nutrition Information:Yield: 8 Serving Size: 1.5 cups
Amount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 7.8gTrans Fat: 0gUnsaturated Fat: 8.5gCholesterol: 0mgSodium: 643mgCarbohydrates: 24gFiber: 2.4gSugar: 1.8gProtein: 22g