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Street Corn Potato Salad with BBQ Chicken Legs

Street Corn Potato Salad with BBQ Chicken Legs

This Street Corn Potato Salad with BBQ Chicken Legs is the ultimate summer cookout meal. Creamy Idaho potatoes are tossed with grilled corn, queso fresco, peppers, and a zesty street corn-inspired dressing, then paired with smoky, caramelized BBQ chicken legs for a hearty, crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 30 minutes
Course Dinner
Cuisine American

Equipment

  • Grill
  • large pot
  • Chef’s Knife
  • Cutting Board
  • Large mixing bowl
  • Wooden spoon or spatula
  • Grill tongs
  • Basting brush
  • Colander
  • Instant-read thermometer

Ingredients
  

Street corn potato salad

  • 2 pounds Idaho russet potatoes peeled (.49 cents)
  • 3 ears of corn cooked and kernels removed (.99 cents)
  • 1 bell pepper diced (.89 cents )
  • 1 jalepeno diced and seeded (.25 cents )
  • 1 10- ounce package of queso fresco $3.00
  • 1 clove fresh garlic finely minced (pantry staple )
  • 1 teaspoon garlic powder pantry staple
  • 1 teaspoon onion powder pantry staple
  • 2 cups mayo $3.00
  • 1 cup sour cream $1.00
  • Salt and pepper to taste pantry staple

BBQ chicken legs

  • 1 value pack of 12-15 drumsticks $5.14
  • 1 jar of your favorite BBQ sauce $3.89
  • 1 tablespoon of your favorite seasoning blend

Instructions
 

  • Preheat the grill to 375 degrees. In a large pot, season with salt and add the peeled Idaho russet potatoes.
  • In a large bowl, mix the chicken legs, oil, and seasoning well. Make three slices to the bone in each chicken leg to speed up cooking. Place the seasoned legs on the grill.
  • In a mixing bowl add all potato salad ingredients except the potatoes.
  • Check the chicken and rotate for 25 minutes until the thickest part of the leg reaches an internal temperature of 165 degrees F.
  • Add the corn to the grill for 7-8 minutes, then set aside to cool. Slice off the kernels.
  • When then chicken is almost fully cooked (about 7 minutes), brush BBQ sauce on each leg and continue cooking while the sauce caramelizes.
  • Drain the potatoes once they are knife tender, about 25 minutes. Rinse with cool water. If the potatoes are crumbly or flaking, do not rinse with water and just drain them.
  • Crush the warm potatoes with your hands into the potato salad mixture and corn. Mix well. Taste for seasoning. Add salt and pepper to taste.
  • Serve up the salad with the BBQ chicken legs and enjoy!
Keyword BBQ Chicken Legs Recipe, crispy smashed idaho potatoes, danielle kartes, Grilled Chicken and Potato Salad, Mexican Street Corn Potato Salad, rustic joyful food, Street Corn Potato Salad, Summer BBQ Side Dish