Spicy Ranch Smashed Potato and Corn Salad

gluten freevegetarian
Spicy Ranch Smashed Potato and Corn Salad

The ultimate summer barbecue side dish that can easily be turned into a main dish, this smashed potato salad has a spicy kick and more flare than a traditional potato salad.

Spicy Ranch Smashed Potato and Corn Salad

Tomorrow we move into a new apartment, and I’m so excited for it, mostly, because there’s an outdoor space, and I can’t wait to barbecue outside and make side salads like this one to serve along grilled meats and seafood. This salad is seriously the perfect addition to your summer barbecue.

Spicy Ranch Smashed Potato and Corn Salad

A traditional potato salad is very mayo based and always gives me a stomach ache. This Ranch version is much lighter and honestly, more fun – there’s something special about smashed potatoes, they’re less messy and they feel very steakhouse-like.

The corn gives the salad a little sweetness and if you’re making this in the summertime, use fresh corn from a cob and shave it off and then cook it in the pan. I love sautéing corn in a pan with a little paprika and pepper, it elevates the flavor of the corn and gives it a little hearty flavor.

Spicy Ranch Smashed Potato and Corn Salad

If you want to make this into more of a meal, you can add peas for a vegetarian source of protein or sprinkle with some crispy bacon (or even tempeh bacon!) and serve it over a salad. Toss altogether and enjoy.

I know I’ll be making this salad all summer long, an I hope you do to. Always #inspiralized when making my recipes so we can share!

Spicy Ranch Smashed Potato and Corn Salad



Spicy Ranch Smashed Potato and Corn Salad

Prep Time5 mins
Cook Time30 mins
Total Time35 mins


  • 1.5 pounds gold creamer potatoes
  • 1 tablespoon extra virgin olive oil + more to drizzle
  • garlic powder
  • salt and pepper
  • 1 cup frozen corn or fresh
  • 1/4 teaspoon paprika
  • 1/4 cup Ranch dressing I used Tessemae's


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the potatoes, drizzle with olive oil, and season with garlic powder, salt, and pepper. Roast for 30 minutes or until fork tender. Once cooked, smash using a potato smasher, back of a fork, or bottom of a can. You want to smush them but not completely flatten them.
  • While the potatoes cook, heat a tablespoon of olive oil in a large skillet. Once oil is shimmering, add the corn and season with paprika and pepper. Cook until charred, 5-7 minutes. Transfer to a large mixing or salad bowl.
  • Place the smashed potatoes in the bowl with the corn and drizzle with Ranch dressing. Toss to combine and transfer to a serving bowl or plate. Garnish generously with red pepper flakes for a spicy kick. Serve.

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Connie L. says:
This was delicious!! A perfect summer side.
Meaghan says:
This is fantastic to hear! Thank you for giving it a try!
Anonymous says:
Loved this! Super easy really good!
Meaghan says:
Yay! That's so great!
Mair says:
Loved this! Super easy super good!
Meaghan says:
That's fantastic! Thank you for giving it a try!

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Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
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1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
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