Best 2 Grilled Corn And Poblano Potato Salad Recipes
Indulge in a delightful culinary journey with Grilled Corn and Poblano Potato Salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant salad features grilled corn, roasted poblano peppers, tender potatoes, and a tangy-sweet dressing, creating a harmonious blend of smoky, spicy, and refreshing notes. Grilled Corn and Poblano Potato Salad is perfect for summer gatherings, potlucks, or as a refreshing side dish for grilled meats. With its vibrant colors and bold flavors, this salad is sure to be a hit. Dive into the recipe and discover the secrets behind this delectable dish, along with variations and additional recipes to elevate your potato salad game.
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:
- To save time, use frozen corn kernels instead of fresh corn on the cob.
- If you can't find poblano peppers, you can substitute green bell peppers.
- For a spicier potato salad, add a diced jalapeño pepper to the mix.
- If you don't have a grill, you can roast the corn and poblano peppers in a 400°F oven for about 20 minutes, or until they are slightly charred.
- For a vegan potato salad, omit the bacon and use a plant-based mayonnaise.
Conclusion:
Grilled corn and poblano potato salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. It is a great way to use fresh corn and poblano peppers, and it is sure to be a hit with everyone who tries it.
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