Best 2 Grilled Corn And Poblano Potato Salad Recipes
Grilled corn and poblano potato salad is a delicious and refreshing side dish that is perfect for summer gatherings. The combination of sweet corn, roasted poblano peppers, and tender potatoes creates a flavorful and texturally interesting salad that is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create this delicious dish that is sure to be a hit at your next potluck or barbecue.
Check out the recipes below so you can choose the best recipe for yourself!
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.)
Tips:
- For the best flavor, use fresh, in-season corn and poblano peppers.
- If you don't have a grill, you can roast the corn and poblanos in a hot oven.
- Be sure to char the corn and poblanos well for a smoky flavor.
- Let the corn and poblanos cool slightly before handling them.
- Use a sharp knife to cut the corn and poblanos off the cob.
- To make the dressing, whisk together the mayonnaise, sour cream, lime juice, cilantro, cumin, chili powder, and salt and pepper to taste.
- Combine the corn, poblanos, potatoes, red onion, and dressing in a large bowl and toss to coat.
- Serve the potato salad immediately or chill it for later.
Conclusion:
This grilled corn and poblano potato salad is a delicious and refreshing side dish that is perfect for summer cookouts. The smoky flavor of the grilled corn and poblanos pairs perfectly with the creamy dressing and tender potatoes. This salad is also a great way to use up leftover grilled corn and poblanos.
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