Corn and potato salad is a satisfying dinner

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Corn and potato salad is a satisfying dinner

Salads such as this potato salad studded with grilled corn and poblano peppers are not starters. They are big, substantial and make a satisfying meal.

Corn and potato salad is a satisfying dinner

SPF
Salads such as this potato salad studded with grilled corn and poblano peppers are not starters. They are big, substantial and make a satisfying meal.
Grilled Corn and Poblano Potato Salad

@Recipe intro bold:NOTES: Marcela Valladolid suggests serving this salad with grilled flank steak and cold beer or lemonade. If you can’t grill outdoors, she says a grill pan works just fine for the corn. The potato salad can be made a day ahead and refrigerated. Let stand at room temperature for 30 minutes before serving.
Start to finish: 45 minutes
Servings: 6
INGREDIENTS:
2 pounds medium red-skinned potatoes
3 ears corn, husks removed
2 poblano chilies, charred, peeled, stemmed, seeded and chopped
1 cup chopped scallions (white and pale green parts only)
½ cup sour cream
¼ cup mayonnaise
¼ cup chopped fresh cilantro
Salt and ground black pepper
METHOD:
Put the potatoes in a large pot and cover with salted water. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and cool slightly.
Meanwhile, heat a grill to medium-high. Add the corn and grill, turning to grill all sides, for 10 minutes, or until evenly browned.
Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off the cobs and add to the bowl. Mix in the poblano chilies, scallions, sour cream, mayonnaise and cilantro. Season with salt and pepper.
Recipe from Marcela Valladolid’s Fresh Mexico, Clarkson Potter, 2009.

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