Best 4 Smoky Potato And Corn Salad With Chipotle Mayonnaise Recipes

In the realm of side dishes, smoky potato and corn salad with chipotle mayonnaise stands tall as a culinary delight, tantalizing taste buds with its harmonious blend of smoky, savory, and zesty flavors. This delectable creation features tender baby potatoes and crisp corn kernels, enveloped in a smoky aroma that whispers of barbecue gatherings and campfire nights. The vibrant hues of red onions, sweet peppers, and cilantro leaves add visual appeal, while the chipotle mayonnaise dressing infuses the salad with a spicy kick and creamy richness, making it the perfect accompaniment to grilled meats, fish, or as a standalone dish that steals the show. So, embark on a culinary journey and discover the irresistible charm of this smoky potato and corn salad with chipotle mayonnaise, a symphony of flavors that will leave you craving for more.

Here are our top 4 tried and tested recipes!

SMOKY TWO-POTATO SALAD

Smoky Two-Potato Salad image

Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.

Provided by Serena Ball

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound red potatoes
1 pound sweet potatoes
1 tablespoon apple cider vinegar
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 teaspoons honey
1 teaspoon chopped chipotle chile plus 2 teaspoons adobo sauce (from 1 can chipotle chiles in adobo sauce)
Kosher salt and freshly ground black pepper
1/2 cup chopped green onions (from about 2)
2 ounces smoked Gouda cheese, cut into 1/4-inch cubes (see Cook's Note)
Suggested garnishes: Smoked paprika, chopped fresh cilantro

Steps:

Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.

Nutrition Facts : Calories 245, Fat 10 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 6 grams, Sugar 7 grams

CHIPOTLE SWEET POTATO SALAD

Chipotle Sweet Potato Salad image

I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers and they tasted delicious together. I took those flavors and developed them into this creamy, smoky potato salad. -Carolyn Eskew, Dayton, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
1/4 cup finely chopped seeded fresh poblano pepper
1 jalapeno pepper, seeded and finely chopped
1 cup mayonnaise
2 tablespoons lime juice
1/2 to 1 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh cilantro

Steps:

Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl., Add onion, celery, poblano and jalapeno. Combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 278mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 5g fiber), Protein 3g protein.

SMOKY CORN SALAD

Smoky Corn Salad image

I love to try new dishes for my husband and myself, and also for when we entertain. I collect recipes from all over the world, and I appreciate the bold Southwest flavors that come through in this 5-ingredient salad. It's a keeper in my book. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

4 cups fresh or frozen corn, thawed
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
2 large sweet red peppers, chopped
1/2 cup minced fresh cilantro

Steps:

In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SMOKY CHICKEN WITH WARM CORN & POTATO SALAD

Smoky chicken with warm corn & potato salad image

This chicken dish is full of fresh summer flavours, perfect for a quick and healthy midweek meal

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 10

Ingredients

500g bag new potato
2 large corn cobs
½ red onion , thinly sliced
juice 1 lime
2 tbsp olive oil
2 garlic cloves , crushed
½- 1 tsp sweet smoked paprika
4 skinless chicken breasts , each halved across the middle to make 2 thin escalopes
small bunch coriander , leaves roughly chopped
lime wedges, optional, to serve

Steps:

Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.

Nutrition Facts : Calories 343 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.25 milligram of sodium

Tips:

For the best flavor, use fresh, ripe corn. If you don't have fresh corn, you can use frozen or canned corn, but the flavor won't be as good.
You can use any type of potato you like for this salad, but waxy potatoes, such as red potatoes or fingerling potatoes, hold their shape better than starchy potatoes, such as Russet potatoes.
Be careful not to overcook the potatoes. They should be tender, but still have a little bit of bite to them.
If you don't have chipotle mayonnaise, you can make your own by mixing mayonnaise, chipotle peppers in adobo sauce, and lime juice.
This salad can be served warm or cold. If you're serving it warm, let it cool slightly before adding the chipotle mayonnaise.

Conclusion:

This smoky potato and corn salad with chipotle mayonnaise is a delicious and easy-to-make side dish that is perfect for any occasion. It's smoky, tangy, and creamy, and it's sure to be a hit with your family and friends. So next time you're looking for a new side dish to try, give this salad a try. You won't be disappointed!