Tex Mex Potato Salad with Roasted Corn
Dive into bold Southwestern flavors with this Tex Mex Potato Salad with Roasted Corn, a vibrant twist on the classic summer side dish. Tender chunks of russet potatoes are tossed with smoky, charred kernels of roasted corn, sweet red bell peppers, and fresh cilantro, creating a colorful medley of textures and tastes. The creamy dressing, spiced with chili powder, cumin, and paprika, adds a zesty kick, while lime juice provides a refreshing citrus finish. Perfect for cookouts, potlucks, or a flavorful family dinner, this potato salad elevates any table with its Tex Mex-inspired flair. Serve it chilled or at room temperature for a crowd-pleasing dish that’s as easy to prepare as it is delicious!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 corn on the cob
- 1 medium red bell pepper
- 4 green onions
- 0.25 cup cilantro
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the russet potatoes and cut them into 1-inch cubes. Place the potatoes into a large pot of salted water and bring to a boil over medium-high heat. Cook for 10-15 minutes or until the potatoes are fork-tender. Drain and let them cool completely.
While the potatoes are boiling, preheat a grill or grill pan over medium-high heat. Lightly oil the corn on the cob and roast it, turning occasionally, for about 8-10 minutes or until charred spots develop evenly. Let the corn cool, then cut the kernels off the cob and set aside.
Dice the red bell pepper, thinly slice the green onions, and roughly chop the cilantro. Set all aside for later use.
In a large mixing bowl, prepare the dressing by whisking together mayonnaise, sour cream, lime juice, chili powder, cumin, paprika, salt, and black pepper until well combined.
Add the cooled potatoes, roasted corn kernels, red bell pepper, green onions, and cilantro to the bowl with the dressing. Gently toss everything together until the ingredients are evenly coated.
Cover the bowl and refrigerate the potato salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 36.5 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7777 mg | 165% | |
*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.
