Charred Corn and Loaded Tiki-Style Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-roasted potatoes loaded with smoky charred corn, melted cheese, and Hawaiian BBQ sauce for a bold island-inspired snack. This american-inspired snacks ready in about 40 minutes turns baby red potatoes, olive oil, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Wash and halve 1 lb baby red potatoes into roughly 1-inch pieces. Toss with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika until evenly coated.
  2. Step 2: Spread potatoes cut-side down on a baking sheet in a single layer. Roast for 25 minutes until golden brown and crispy on edges.
  3. Step 3: Remove potatoes from oven and sprinkle 1 cup fire-roasted corn kernels evenly over them, followed by 1 cup shredded sharp cheddar cheese.
  4. Step 4: Return to oven and bake an additional 5 minutes until cheese is melted and bubbly.
  5. Step 5: Drizzle 1/4 cup Hawaiian BBQ sauce evenly over hot potatoes. Top with 2 thinly sliced green onions and serve with 1/4 cup sour cream on the side for dipping.

Equipment for this recipe

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Frequently asked questions

How long does Charred Corn and Loaded Tiki-Style Potatoes take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Corn and Loaded Tiki-Style Potatoes?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Charred Corn and Loaded Tiki-Style Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Corn and Loaded Tiki-Style Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Corn and Loaded Tiki-Style Potatoes?

American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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