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Southwest Roasted Potato & Corn Salad

Posted by Peggy on June 25, 2012

Southwest Roasted Corn & Potato Salad
Recipe: Southwest Roasted Potato & Corn Salad


  • 2 ears corn, husks and silks removed
  • 1 pound red-skinned potatoes, washed and cut into 3/4-inch chunks
  • 4 tablespoons canola oil, divided
  • 1/2 teaspoon finely minced garlic
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • 2 tablespoons chopped cilantro
  • Pinch cayenne or chipotle powder or to taste
  • 1 ripe avocado, pitted, skin removed and cut into 1/2-inch chunks


  1. Preheat oven to 450 degrees.
  2. Toss potatoes and rub corn husks with 2 tablespoons of oil; lightly season with kosher salt and freshly ground pepper. Place on foil-lined baking sheet, with potato pieces cut side down, and roast on center rack of oven ten minutes.
  3. Meanwhile, to make a dressing, whisk together remaining 2 tablespoon oil, garlic, lime juice and cumin. Stir in cilantro and season to taste with cayenne or chipotle powder.
  4. Remove potatoes and corn from oven and prick potatoes with a fork. If they are tender, remove from pan with a spatula (corn takes longer to roast than do the potatoes) and toss with dressing. Turn corn and continue roasting until corn is tender, about 10 additional minutes.
  5. 5. When corn is cool enough to handle, with a sharp knife, carefully cut kernels from the cob and toss with the dressing and potatoes. Stir in avocado and season salad to taste with kosher salt, if needed.

Active Time: 20 minutes

Roast Time: 20 minutes

Number of servings (yield): 4 side salads

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