Recipes Roasted Corn & Potato Salad 4.5 (2) 1 Review This no-fuss salad mixes roasted corn with potatoes in a creamy, slightly spicy dressing for a distinctive and flavorful combination. Slideshow: Terrific Corn Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on May 31, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 to 6 Ingredients Salad 2 ears of corn, shucked (about 2 cups) 1 pound baby potatoes, cut in large cubes 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1/4 teaspoon dried basil 1/4 teaspoon dried oregano Kosher or sea salt, to taste Fresh cracked black pepper, to taste Dressing 1/2 cup mayonnaise 1 teaspoon spicy brown mustard 1 teaspoon balsamic vinegar 1/4 cup chopped Italian parsley 1/4 teaspoon kosher or sea salt Fresh cracked black pepper, to taste Directions Preheat oven to roast at 450°. Line a baking pan with parchment paper. In a medium bowl, mix together the olive oil, garlic, and herbs. Add the potatoes and toss to completely coat. Season with salt and pepper. Spread the potatoes on the lined baking pan, making sure to include all of the marinade. Roast for 15 minutes. Remove the potatoes from oven. Add the corn, tossing together with the potatoes then return the baking pan to the oven. Roast for an additional 10-15 minutes or until the corn is lightly browned. Remove from oven, set aside and allow to completely cool. In large bowl, mix together the mayonnaise, mustard, balsamic vinegar, and parsley. Add the roasted corn and potatoes and toss to completely coat. Taste for salt and pepper, and season with more if desired. If serving immediately, serve at room temperature or else chill and serve chilled. Rate it Print