Corn and Potatoes in the same big bowl!
Corn and potatoes are frequently served at the same summer dinner party or barbecue. I am always thinking of new and delicious ways to serve both of them to my family and friends. This summer I decided to combine them in the same recipe. In other words, we now have a new favorite potato and corn salad! To clarify, we still love our “perfect potato salad”, but it is always fun to mix things up!
More counter space please!
To begin with, how did it get to be the end of summer? I know that it is happening because of all of the back to school emails and ads. To say nothing of the fact that there is hardly any room on my kitchen counters because of all the farmers market treasures. How can a recipe go wrong when most of the ingredients are fresh from farmers market? I really love to cook with fingerling potatoes, because they have such a rich robust flavor. It is also pretty to cut them on the diagonal for an extra beautiful potato salad.
Sweet chili glaze perfection!
I wanted this potato and corn salad to have a surprising bit of spiciness to jazz things up. I like to use a sweet chili glaze whenever I want to spice a recipe up, but still have all of the ingredients maintain their fresh flavor. The sweet chili glaze combined with a little paprika was the perfect match for this potato and corn salad. The spices add a little punch, and keep your family and friends scooping for seconds! The sweetness of the chili glaze combined with the sweet farmers market “candy” corn is scrumptious. In conclusion, I have been taking a little poll to see which potato salad is the most favorite, and so far, it is Even Steven! Why don’t you try them both and let me know what you think?
End of Summer Potato and Corn Salad
Mix your end of the summer sweet corn with your farmers market fingerling potatoes in the same big bowl for a delicious new way to feed your family and friends!
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: salad
- Method: cook and chop
2 pounds of fingerling potatoes ( may also use red or new potatoes)
Corn kernels stripped from 6 ears of cooked sweet corn
2 red peppers chopped
1 cup sour cream
2 TB white balsamic vinegar
3 TB sweet chili glaze
Grated zest and juice from 1 lemon
4 garlic scapes chopped or 3 cloves of minced garlic
1/2 tsp paprika
1–2 stalks of lemongrass chopped fine
Salt and white pepper to taste
Fresh lime juice to squeeze on the top before serving
Clean and cut potatoes in bite size pieces ( usually 2-3 cuts for each potato depending on the size of potato)
Boil in salted water until fork tender
Drain and leave in cooking pot covered with a clean dish towel
Husk and clean 6 ears of corn
Bring a large pot of salted water to a boil
Cook corn for 3-4 minutes and remove from water and allow to cool
Cut the kernels off of the cobs when cool enough to touch
Mix creamy dressing ingredients in the bottom of a large bowl
Add potatoes, corn, and peppers and carefully incorporate the creamy dressing with the vegetables ( it is ok to add the potatoes when warm because they will better absorb the creamy dressing)
squeeze fresh lime juice on the top of the salad right before serving
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