Contents
- 1 The Smoky-Sweet Magic of a Summer Side
- 2 My First (Slightly Chaotic) Attempt
- 3 Why This Salad Stands Out
- 4 A Dish with Roots
- 5 Ingredients:
- 6 How to Make Chipotle Roasted Potato Salad with Sweet Corn
- 7 3 Twists on This Potato Salad
- 8 Serving Ideas & Pairings
- 9 Keeping It Fresh
- 10 Quick Fixes
- 11 Your Questions, Answered
- 12 Until Next Time
- 13 Chipotle Roasted Potato Salad with Sweet Corn
The Smoky-Sweet Magic of a Summer Side
The first time I tasted this salad, the smoky chipotle and sweet corn danced on my tongue. Crispy potatoes, tangy lime, and creamy mayo tied it all together. Ever wondered how to turn a simple potato salad into something unforgettable? This dish does it with bold flavors and crunchy textures. It’s perfect for picnics, BBQs, or just a lazy Sunday lunch.My First (Slightly Chaotic) Attempt
I’ll admit, my first try was messy. I forgot to thaw the corn, so it splattered in the oven. The bacon burned because I got distracted by my cat knocking over a spice jar. But here’s the thing: cooking isn’t about perfection. It’s about the joy of creating something delicious, even with hiccups. Now, I laugh at the memory—and make double the bacon.Why This Salad Stands Out
– The smoky chipotle and sweet corn balance each other perfectly. – Crispy potatoes and creamy mayo add contrasting textures that keep every bite interesting. Which flavor combo surprises you most—smoky-spicy or sweet-creamy? Tell me in the comments!A Dish with Roots
This salad blends Mexican-inspired spices with classic American picnic vibes. Chipotle powder brings heat, while corn adds summer sweetness. *Did you know chipotle comes from smoked jalapeños?* It’s a small detail with big flavor impact. Share your favorite twist on potato salad below—I’d love to hear it!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Red potatoes | 3 pounds | Washed, cut into small cubes |
| Extra virgin olive oil | 2 tablespoons | |
| Kosher salt | 1 teaspoon | |
| Black pepper | 1 teaspoon | |
| Smoked paprika | 1 teaspoon | |
| Chipotle powder | 1 teaspoon | |
| Garlic powder | ½ teaspoon | |
| Frozen corn | 1 bag (10 ounces) | Thawed (or 2 ¼ cups fresh corn) |
| Red onion | 1 medium | Finely diced |
| Jalapeño | 1 medium | Diced |
| Extra virgin olive oil | 1 tablespoon | |
| Thick-cut bacon | 4 strips | Cooked and crumbled, divided |
| Chipotle hot sauce | 5 tablespoons | |
| Mayonnaise | 1 cup | |
| Dijon mustard | 1 teaspoon | |
| Garlic powder | ½ teaspoon | |
| Lime juice | To taste | |
| Salt and pepper | To taste | |
| Cilantro | As needed | Chopped for garnish |
How to Make Chipotle Roasted Potato Salad with Sweet Corn
Step 1 Preheat your oven to 425°F. Line a sheet pan with parchment paper. Spray it lightly with nonstick spray. This keeps the potatoes from sticking. (Hard-learned tip: Don’t skip the parchment—cleaning burnt potato bits is no fun.) Step 2 Toss cubed potatoes with oil and spices. Coat them evenly for maximum flavor. Spread them on the prepared pan. Roast until golden and crisp, stirring halfway. Step 3 Mix corn, onion, and jalapeño with oil. Scatter over potatoes after 30 minutes. Roast another 15–20 minutes. Let everything cool slightly before mixing. Step 4 Whisk mayo, hot sauce, mustard, and spices. Gently fold in roasted veggies and half the bacon. Top with remaining bacon and cilantro. What’s the best way to test if potatoes are fully roasted? Share below! Cook Time: 45 minutes Total Time: 1 hour 5 minutes Yield: 8 servings Category: Side Dish, Picnic3 Twists on This Potato Salad
Vegetarian Skip the bacon. Add smoky roasted chickpeas for crunch. Extra Spicy Double the chipotle powder and jalapeño. Add a dash of cayenne. Summer Style Use grilled corn and fresh cherry tomatoes. Toss in avocado chunks. Which twist would you try first? Vote in the comments!Serving Ideas & Pairings
Serve with grilled chicken or pulled pork sandwiches. Add extra lime wedges for squeezing. For drinks, try icy lemonade or a cold Mexican lager. Which would you choose tonight?
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight—my neighbor swears it’s better day two! Freezing isn’t ideal; the mayo gets grainy. Reheat gently in the oven to keep the potatoes crisp. Batch-cook tip: Double the potatoes and corn, but mix in mayo just before serving. *Fun fact: Chipotle powder adds smoky warmth without overpowering.* Why this matters: Meal prep saves time, but texture matters too. Ever tried freezing potato salad? Share your tricks below!Quick Fixes
Too spicy? Stir in extra mayo or a dollop of sour cream. Potatoes soggy? Roast them longer next time—crispy edges are key. Dressing too thick? Thin it with a splash of lime juice or water. Why this matters: Small tweaks make big differences in flavor and texture. My grandkids love it less fiery. What’s your go-to fix for heat levels?Your Questions, Answered
Q: Can I make this gluten-free? A: Yes! All ingredients here are naturally gluten-free. Just check your hot sauce label. Q: How far ahead can I prep this? A: Roast veggies and mix mayo dressing 1 day ahead. Combine right before serving. Q: No bacon? What’s a good swap? A: Smoked almonds or crispy chickpeas add crunch. Vegan? Skip it entirely. Q: Can I halve the recipe? A: Absolutely. Use a smaller sheet pan and adjust cook time slightly. Q: Best sub for chipotle powder? A: Regular chili powder works, but add a pinch of cumin for smokiness.Until Next Time
This salad’s a crowd-pleaser at my summer picnics. I’d love to see your twist! Tag Savory Discovery on Pinterest with your photos. Got a secret ingredient? Tell me in the comments. Happy cooking! —Elowen Thorn
Chipotle Roasted Potato Salad with Sweet Corn
Description
Experience the smoky, spicy, and creamy flavors of this Chipotle Roasted Potato Salad with Sweet Corn, featuring crispy roasted potatoes, sweet corn, and a tangy chipotle dressing.
Ingredients
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper. Spray with nonstick cooking spray.
- In a large bowl, toss the cubed potatoes with olive oil, salt, pepper, smoked paprika, chipotle powder, and garlic powder.
- Place cubed potatoes onto the lined baking sheet. Roast for 30–40 minutes, stirring halfway through, until deep golden brown and crisp on the edges.
- Meanwhile, in a small bowl, toss the corn, red onion, and jalapeño with olive oil. Set aside.
- After the potatoes have roasted for 30–40 minutes, remove the pan from the oven. Scatter the corn mixture over the potatoes in an even layer and return the pan to the oven. Roast for an additional 15–20 minutes, or until the vegetables are lightly browned and the potatoes are fully crispy.
- Once the potatoes and vegetables are done roasting, let them cool for at least 15 minutes before assembling the salad.
- In a large bowl, combine half of the crumbled bacon, chipotle hot sauce, mayonnaise, Dijon mustard, garlic powder, and a squeeze of lime juice (if using).
- Once the roasted potatoes and vegetables have cooled slightly, add them to the mayo mixture and gently stir until everything is fully combined and coated.
- Sprinkle with the remaining crumbled bacon and chopped cilantro before serving. Add more lime juice (optional), salt, and pepper to taste.
- The salad can be served warm, at room temperature, or refrigerated until ready to serve. If refrigerating, place it in an airtight container.
Notes
- For a milder version, reduce the chipotle powder and hot sauce. You can also substitute Greek yogurt for mayonnaise for a lighter dressing.
Potato Salad, Chipotle, Roasted Potatoes, Corn, Side Dish