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.)
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hasan sadi
[email protected]1 star.
Rajput Puju
[email protected]I would not recommend this recipe.
Bongiswa Ndala
[email protected]This potato salad was a total disaster! The dressing was too sour and the potatoes were undercooked.
Asma Omran
[email protected]I thought this salad was just okay. I didn't find the flavor combination to be very exciting.
Kareeb Khan
[email protected]This potato salad was a bit too spicy for my taste, but I think that's because I used a lot of poblano peppers.
itsmeaaryama kay
[email protected]I highly recommend this potato salad!
Shakira Oreilly
[email protected]This is one of my favorite potato salad recipes.
Elanka Harshani
[email protected]I've made this salad several times and it's always a crowd-pleaser.
Bangalie Kamara
[email protected]This potato salad is perfect for a summer picnic or barbecue.
keith Wells
[email protected]I loved the combination of grilled corn, poblano peppers, and red potatoes in this salad.
shuvos World
[email protected]This salad was easy to make and very tasty.
Jony DAS
[email protected]I'm not a huge fan of potato salad, but this one was really good! The grilled corn and poblano peppers added a lot of flavor.
Kzow
[email protected]This is a great recipe for using up leftover grilled corn and poblano peppers.
Katherine Price
[email protected]I made this salad for a potluck and it was a big success! Everyone loved the unique flavor combination.
Talh Ali
[email protected]This potato salad was a hit at our summer cookout! The grilled corn and poblano peppers added a delicious smoky flavor, and the dressing was light and tangy.