Southwest Potato Salad with Grilled Corn
Brighten up your summer gatherings with this Southwest Potato Salad with Grilled Corn, a vibrant twist on a classic side dish! Tender red potatoes combine with smoky grilled corn, crisp red bell peppers, zesty jalapeños, and a creamy, lime-infused dressing bursting with bold southwestern flavors. Balanced with a hint of smoked paprika and fragrant cilantro, this dish is as visually stunning as it is delicious. Perfect for barbecues, potlucks, or casual dinners, it's an easy-to-make crowd-pleaser that can be served chilled or at room temperature. Packed with fresh, colorful vegetables and bold spices, this southwest-inspired potato salad is your new go-to recipe for every occasion.
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 3 ears fresh corn on the cob
- 1 medium red bell pepper
- 1 medium jalapeño
- 4 stalks scallions
- 0.5 cups cilantro leaves
- 0.5 cups mayonnaise
- 0.25 cups sour cream
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Wash and dice the red potatoes into bite-sized pieces. Leave the skins on for extra texture and flavor.
Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 12–15 minutes, or until the potatoes are fork-tender. Drain and let cool.
While the potatoes are cooking, preheat a grill or grill pan to medium-high heat. Brush the corn on the cob with olive oil and grill for 8–10 minutes, turning occasionally, until charred evenly. Set aside to cool.
Once cool, cut the kernels off the grilled corn and place them in a large mixing bowl.
Dice the red bell pepper, finely chop the jalapeño (removing seeds if you prefer less heat), and thinly slice the scallions. Add them to the bowl with the corn.
Roughly chop the cilantro leaves and set them aside for later use.
In a small mixing bowl, combine mayonnaise, sour cream, lime juice, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk until smooth to create the dressing.
Add the cooled potatoes to the bowl with the grilled corn and chopped vegetables. Pour the dressing over the mixture and toss gently to coat everything evenly.
Fold in the chopped cilantro, reserving a small handful for garnish if desired.
Adjust seasoning with additional salt or lime juice as needed.
Transfer the potato salad to a serving dish and garnish with extra cilantro. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 44.3 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5861 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
