Best Corn Poblano Potato Salad Recipes

Grilled Corn and Poblano Potato Salad image

Provided by Marcela Valladolid

Time 50m

Yield 6 servings

Number Of Ingredients 10

2 pounds medium red-skinned potatoes (about 6)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 ears corn, husks removed
2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro

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 image

Yield serves 6

Number Of Ingredients 8

2 pounds medium red-skinned potatoes
3 ears fresh corn, husks removed
2 poblano chiles, charred (see page 35), peeled, stemmed, seeded, and chopped
1 cup chopped scallions (white and pale green parts only)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

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, Potato, and Poblano Chile Salad image

Number Of Ingredients 12

3 ears large fresh yellow corn, husked
2 , poblano chile kimmy
2 medium new potatoes, cooked, peeled, and cut into 1/2-inch dice
2 medium tomatoes, chopped
2 green onions, , finely chopped
1 jalapeño pepper, finely chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
3 tablespoons vegetable oil or olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper, or to taste

Steps:

1. In a pot of boiling water, cook the corn about 3 minutes or until just tender. Do not overcook. Remove the corn and rinse under cold running water to stop the cooking. With a sharp knife, cut the kernels off the cobs. Put the corn into a large bowl. 2. Roast the poblanos over a flame, or under a broiler until charred all over. Steam in a plastic bag about 8 minutes. Rub off the skins, seed, and cut into 1/2-inch dice. Add to the corn along with the tomatoes, onions, jalapeños, cilantro, and cumin. Mix. Add the remaining ingredients. Toss gently to coat the salad with the dressing. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Corn-Poblano Potato Salad image

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.