Best 3 Corn Poblano Potato Salad Recipes
Corn poblano potato salad is a vibrant and flavorful side dish that is perfect for any summer gathering. With its combination of roasted corn, poblano peppers, tender potatoes, and a tangy dressing, this salad is sure to be a hit. Whether you're serving it at a barbecue, potluck, or family dinner, this corn poblano potato salad is sure to please everyone at the table. So get ready to experience a taste sensation like no other!
Let's cook with our recipes!
GRILLED CORN AND POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)
GRILLED CORN AND POBLANO POTATO SALAD
Steps:
- Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.
- Meanwhile, prepare a grill or grill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad to taste with salt and pepper. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)
CORN-POBLANO POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Char 2 poblano peppers directly over a gas burner on medium heat; place in a bowl, cover and let cool. Char 4 ears of corn over the burner; let cool. Peel, seed and chop the poblanos and cut the corn kernels off the cobs. Cook 2 pounds quartered small red-skinned potatoes in salted boiling water until tender, 12 minutes; drain and let cool. Whisk 1/2 cup each mayonnaise, buttermilk and chopped parsley and 2 tablespoons chopped pickled jalapenos plus 2 tablespoons brine in a large bowl; season with salt. Add the vegetables and toss. Refrigerate 2 hours.
Tips:
- Choose the right corn. Fresh corn on the cob is best, but frozen or canned corn can also be used. If using frozen corn, thaw it before using. If using canned corn, drain and rinse it before using.
- Roast the poblano peppers. Roasting the poblano peppers brings out their smoky flavor. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skins are blackened. Once the peppers are roasted, let them cool slightly before peeling and seeding them.
- Boil the potatoes. While the poblano peppers are roasting, boil the potatoes until they are tender. Once the potatoes are cooked, drain them and let them cool slightly before dicing them.
- Make the dressing. The dressing for this salad is made with mayonnaise, sour cream, lime juice, cilantro, and cumin. Simply whisk all of the ingredients together in a bowl until smooth.
- Assemble the salad. To assemble the salad, combine the corn, poblano peppers, potatoes, red onion, and dressing in a large bowl. Stir until combined. Serve immediately or chill for later.
Conclusion:
This corn poblano potato salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. For example, if you like spicy food, you can add a diced jalapeño pepper to the salad. If you are looking for a healthier version of the salad, you can use Greek yogurt instead of mayonnaise. No matter how you make it, this salad is sure to be a hit!
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