Roasted Potato Salad with Tomatoes, Peppers and Roasted Corn

How fun is this salad? All the goodness of fresh farm produce all mixed into one! Best of all it takes no time at all because while you’re roasting the corn and potatoes, you can prepare your other veggies and viola – a gorgeous salad that your kids will gobble up!

All of the produce used in this dish came from Barrie Hill FarmsRoasted Potato Salad with Tomatoes, Peppers and Roasted Corn

 

I was doing the happy dance through the market as I picked up these beautiful onions….

Fresh onions from Barrie Hill Farms

Fresh corn brought in from the fields just as I arrived…

Fresh corn from Barrie Hill Farms

Roasted Potato Salad with Tomatoes, Peppers and Roasted Corn

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Keyword: roasted potato salad
Servings: 6 persons
Calories: 290kcal

Ingredients

  • 2 lb. small potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunks
  • 3 tbsp extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 ear fresh corn, in the husk
  • 1/4 cup plus 1 tsp. extra-virgin olive oil
  • 2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
  • 1/2 red bell pepper, cut into 1/4-inch dice
  • 1/2 small red onion, cut into 1/4-inch dice
  • 1/2 yellow bell pepper, cut into 1/4-inch dice
  • 1/2 cup chopped fresh basil
  • 2 small cloves garlic, finely chopped
  • 3 tbsp red-wine vinegar

Instructions

  • Cook potatoes and corn at the same time. Preheat oven to 450 F.
  • Put cut potatoes in large bowl and drizzle with olive oil, add salt and pepper, tossing well to ensure they are well coated.
  • Spread out evenly on baking tray in single layer and bake for 20 – 30 minutes until golden brown.
  • Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.
  • Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately

Nutrition

Calories: 290kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 2.5g | Sodium: 340mg | Fiber: 4g
Tried this recipe?Let us know how it was!

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Sweet Corn Recipes from Barrie Hill Farms

Sweet Corn Soup {GF, V}

Sweet Corn Salsa

A calendar showing when crops are available at Barrie Hills Farm.

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette is a simple salad that will impress your guests with it’s presentation and flavor.

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette

I couldn’t decide to add basil or cilantro. I think either one will taste great but I finally settled on basil. Because I came home with a gigantic plant from the Barrie Hill Farms the other day. Having all this beautiful produce at the tip of my fingers has been such a pleasure and I’ve never felt so creative and excited about cooking.

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette is a simple salad that will impress your guests with it's presentation and flavor.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Keyword: roasted corn, zucchini ribbon salad
Servings: 4 persons
Calories: 163kcal
Author: Robyn Gleason

Ingredients

  • 2 large zucchini, washed, cut into ribbons with vegetable peeler
  • 1 corn with husk
  • 12-15 medium-large shrimp, washed, peeled and deveined
  • 2-3 tbsp red bell pepper, diced
  • 2 cups cherry or grape tomatoes, halved
  • handful of fresh basil
  • Citrus-Ginger Vinaigrette
  • 1/2 cup orange juice
  • Juice of one lime
  • 1 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 tsp ginger, minced
  • pinch of red pepper flakes
  • sea salt and freshly cracked black pepper to taste

Instructions

  • Preheat oven to 350 F and trim ends of corn, leaving husk on but removing loose pieces. Place corn on baking tray and roast for 30 minutes. Remove and let cool.
  • Drizzle shrimp with extra virgin olive oil, salt and pepper.
  • Turn oven up to 450 and place shrimp on baking sheet. Roasting for 8 minutes. Remove.
  • While corn is roasting, combine zucchini ribbons, red pepper, tomatoes and basil.
  • Cut corn from cob and add to salad along with shrimp.
  • For Dressing – combine ingredients and mix well. Drizzle over salad, mix well and serve immediately.

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 155mg | Potassium: 579mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1065IU | Vitamin C: 51.9mg | Calcium: 55mg | Iron: 1.1mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners, A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Sweet Corn Recipes from Barrie Hill Farms

Sweet Corn Soup {GF, V}

Sweet Corn Salsa

Roasted Corn with Smoky Lime Butter

A calendar showing when crops are available at Barrie Hills Farm.

 

Roasted Corn with Smoky Lime Butter

Roasted Corn with Smoky Lime Butter is a unique way of bringing out the best of your sweet corn.  Change it up and see your family’s reaction!

Roasted Corn with Smoky Lime Butter

I wanted to do a little something different taste-wise this time around and change up my cooking method as well. I usually soak the corn in milk for 30 minutes or so before boiling it but that just seems so boring sometimes. I love it on the grill but starting up the grill for just one thing is sometimes a pain and other times the grill is too crowded with fish and chicken and veggies.

Enter the oven method! Have you ever tried this before? This was my first time and it sure won’t be my last.

I cleaned it up a little by cutting the end off and removing a few loose strips. I just wanted to ensure that the silken ends didn’t flame up. Put them directly on the rack at 350 F for 30 minutes and they’re done. Super simple, super delicious.

Corn roasting method

The great thing about this method is that you can peel back the husks so easily and the silk goes with it – no mess! Do be careful about the steam though – they’ll be very hot.

Roasted Corn with Smoky Lime Butter

Roasted Corn with Smoky Lime Butter

Roasted Corn with Smoky Lime Butter is a unique way of bringing out the best of your sweet corn.  Change it up and see your family's reaction!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: roasted corn
Servings: 6 persons
Calories: 217kcal
Author: Robyn Gleason

Ingredients

  • 6 Fresh ears of corn, unpeeled and in husks.
  • 1/2 cup butter, softened
  • 1 lime
  • 2 tbsp fresh cilantro or parsley, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper

Instructions

  • Place rack in center position of oven. Preheat oven to 350°F.
  • Cut off any silk hanging out the ends. Trim any tips of leaves extending from sides. Do not peel.
  • Place ears of corn directly on oven rack. Cook for 30 minutes.
  • Remove corn from oven. Let cool for a few minutes before peeling back the husks. It’s hot so be careful!

SMOKY LIME BUTTER

  • Combine butter, zest from half the lime, and juice of whole lime. Stir in cilantro, salt, smoked paprika, and pepper. Transfer butter mixture to a serving bowl.

Nutrition

Calories: 217kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 246mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 830IU | Vitamin C: 11.1mg | Calcium: 12mg | Iron: 0.6mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Sweet Corn Recipes from Barrie Hill Farms

Sweet Corn Soup {GF, V}

Sweet Corn Salsa

A calendar showing when crops are available at Barrie Hills Farm.