Pan Roasted Smokey Potato Salad with Corn and Bacon

Prep Time: 15 Minutes – Cook Time: 30 Minutes – 4 Servings


  • 1 Package Side Delights Steamables potatoes (red, yellow or fingerling)
  • 3 Tablespoons olive oil, divided
  • 2 Ears corn
  • 4 Slices cooked thick cut bacon
  • 1/4 Cup chopped parsley, cilantro or microgreen (I used pea shoots)
  • 1/2 Teaspoon ground cumin
  • Pinch of garlic powder
  • Salt and pepper to taste


  • Steam the potatoes in their bag in the microwave according to the package directions and allow to cool enough to handle. Peel (optional) and slice into quarters
  • Add 1 tablespoon of the olive oil to a cast iron pan or large skillet along with the ears of corn. Saute’ on high heat until the corn begins to char.
  • Remove the corn from the pan, add the remaining 2 tablespoons of olive oil and the quartered potatoes. Stir in the ground cumin, garlic powder, salt and pepper and saute’ on medium high heat until the potatoes get crispy.
  • While the potatoes are cooking, slice the kernels off the corn cobs with a sharp knife. When the potatoes are done, stir in the corn, bacon and greens and serve hot.

By: Anita Schecter – Hungry Couple NYC

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