Baked Corn and Potato Salad Recipe | Easy Vegetarian and Vegan Meals | Potato Recipes

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without compromising flavor

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option with similar flavor

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt provides tanginess with fewer calories

PRE-HEAT THE OVEN TO 400F.

Clean the corn by removing the husk and chopping off the tips of the corn. Wrap the corn individually in parchment paper and set aside.

Peel, rinse the potatoes and wipe them dry with a clean kitchen napkin. CHOP THE POTATOES INTO 1 INCH CUBES. Transfer to a large bowl.

Add salt, ground black pepper, olive oil and mix well.

Transfer the potatoes to a baking tray lined with parchment paper. Spread out the potatoes in a single layer.

Bake the corn and potatoes in 400F pre-heated oven for about 35 to 40 minutes or until potatoes are cooked through/tender.

To make the salad dressing, add the lemon juice, olive oil, paprika, sumac, salt, and cayenne pepper to a small bowl. Mix well until well combined. Set aside for later.

Once baked, remove from the oven and rest the tray on a wire rack. Remove the corn from the parchment paper and allow it to cool down a bit. Chop and separate the corn kernels.

Transfer the corn kernels to a large bowl, add the baked potatoes, chopped red bell pepper, red onion, parsley and salad dressing. Mix well and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens