Roasted Corn and Potato Salad
The perfect blend of roasted corn salad and potato salad with a tangy twist from lime juice and zest. It makes the best summer side dish.
Servings: 6 servings
Ingredients
- 1.5 pound bag of small baby red potatoes, cut in half.
- 2-3 ears corn on the cob
- 1 jalapeno, seeded and minced.
- 4 green onions, sliced.
- 1 lime, juiced and zested.
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 1 tbsp. Dijon mustard
- 2 tbsp. chopped cilantro. plus, more for garnish
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp paprika
Instructions
- To start, boil the potatoes in salted water until they are soft yet firm. Be able to stick a fork all the way through but not have the potato fall apart.
- Drain the potatoes and rinse with cold water. After they have cooled, slice and add to a large bowl.
- Roast/grill the corn until done. Then remove and let cool until you can slice off the cob. Add to the bowl with the potatoes.
- Now to the bowl goes all the remaining ingredients. Stir until combined. Cover and refrigerate.
- ENJOY!
