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Flavorful Smoked Street Corn Potato Salad Easy Recipe with Chipotle Ranch Dressing

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A smoky and sweet twist on classic potato salad featuring grilled corn and a creamy chipotle ranch dressing, perfect for barbecues and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, washed and cut into 1-inch chunks
  • 1 teaspoon kosher salt (for boiling potatoes)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 ears fresh corn, husked (or 1 1/2 cups frozen corn, thawed)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon adobo sauce (from the chipotle can)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: Crumbled Cotija cheese, extra chopped cilantro, fresh lime wedges

Instructions

  1. Place peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water and add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 12-15 minutes. Drain well and let cool slightly.
  2. Preheat grill or grill pan to medium-high heat. Place ears of corn directly on grill grates. For extra smoky flavor, place cooked potato chunks in a grill-safe pan or on foil and put on the grill as well. Grill corn for about 10-12 minutes, turning occasionally, until lightly charred and smoky. Grill potatoes for 5-7 minutes to pick up some char marks, turning once.
  3. Once corn is cool enough to handle, carefully slice kernels off the cob with a sharp knife and set aside.
  4. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, minced chipotle peppers, adobo sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning or chipotle heat as needed. Thin dressing with a teaspoon of water or milk if too thick.
  5. In a large mixing bowl, gently fold together warm potato chunks, grilled corn kernels, red onion, and chopped cilantro. Pour chipotle ranch dressing over mixture and toss gently until well coated, being careful not to mash potatoes.
  6. Cover salad and refrigerate for at least 30 minutes to let flavors meld. Before serving, stir gently and top with optional crumbled Cotija cheese, extra cilantro, and lime wedges.

Notes

Do not overcook potatoes to avoid mushy texture. Grill corn patiently to develop smoky char without burning. Adjust chipotle peppers to control heat level. Fold salad gently to keep potatoes intact. Salad can be served warm but chilling enhances flavor. For dairy-free version, substitute mayo and sour cream with vegan alternatives.

Nutrition

Keywords: potato salad, smoked corn, chipotle ranch, barbecue side dish, smoky potato salad, street corn, summer salad

Find it online: https://chrisfeasts.com/flavorful-smoked-street-corn-potato-salad-easy-recipe-with-chipotle-ranch-dressing/