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.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Wash and dice the red potatoes into bite-sized pieces. Leave the skins on for extra texture and flavor.

Step 2

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.

Step 3

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.

Step 4

Once cool, cut the kernels off the grilled corn and place them in a large mixing bowl.

Step 5

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.

Step 6

Roughly chop the cilantro leaves and set them aside for later use.

Step 7

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.

Step 8

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.

Step 9

Fold in the chopped cilantro, reserving a small handful for garnish if desired.

Step 10

Adjust seasoning with additional salt or lime juice as needed.

Step 11

Transfer the potato salad to a serving dish and garnish with extra cilantro. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1786.9g)

Amount per serving	% Daily Value*
Calories	2140.2

Total Fat 118.7g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 146.4mg	0%
Sodium 1075.6mg	0%
Total Carbohydrate 265.1g	0%
Dietary Fiber 34.2g	0%
Total Sugars 44.3g
Protein 35.7g	0%

Vitamin D 0IU	0%
Calcium 382.7mg	0%
Iron 15.1mg	0%
Potassium 5860.8mg	0%

*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.

Source of Calories

Fat: 47.0%

Protein: 6.3%

Carbs: 46.7%