Best Corn Potato And Poblano Chile Salad Recipes

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GRILLED CORN AND POBLANO POTATO SALAD



Grilled Corn and Poblano Potato Salad image

Categories     Salad     Potato     Side     Corn     Summer     Boil

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.)

POBLANO POTATO SALAD



Poblano Potato Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces
3 ears fresh corn, husks and silks removed
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped (see Cook's Note)
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 leaves
Salt and freshly ground black pepper

Steps:

  • Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
  • Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
  • Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them 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 and serve.

CORN-POBLANO POTATO SALAD



Corn-Poblano Potato Salad image

For your next gathering, whip up this creamy potato salad made with poblanos, mayonnaise, buttermilk, parsley and pickled jalapenos. Charring, a signature cooking technique in Mexico, deepens the flavor and brings out a subtle sweetness of ingredients like poblano peppers and corn.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds small red potatoes, quartered
Kosher salt
2 poblano chile peppers
4 ears of corn, husked
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 cup chopped fresh parsley
2 tablespoons chopped pickled jalapeños, plus 2 tablespoons brine

Steps:

  • Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool.
  • Meanwhile, char the poblano peppers directly over a gas burner on medium heat or char on the grill; place in a bowl, cover and let cool. Char the corn over the burner or on the grill; let cool. Peel, seed and chop the poblanos. Cut the corn kernels off the cobs.
  • Whisk the mayonnaise, buttermilk, parsley, pickled jalapeños and brine in a large bowl; season with salt. Add the potatoes, poblanos and corn; toss.

GRILLED CORN, POBLANO AND POTATO PACKS



Grilled Corn, Poblano and Potato Packs image

A flavor-packed sauce made with Progresso™ broth, chili powder and butter helps this trio of summer vegetables stay moist while cooking in their foil packets on the grill.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 10

2 lb new potatoes, scrubbed, cut into 1/4-inch slices
2 medium poblano chiles, stemmed, seeded and cut into 2x1/4-inch strips
1 cup fresh corn kernels or frozen whole kernel corn
1 cup thinly sliced red onion
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup Progresso™ chicken broth (from 32-oz carton)
8 teaspoons butter

Steps:

  • Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil.
  • Place potatoes, chiles, corn, onion, oil, chili powder, salt and pepper in large bowl; toss to coat. Arrange one-eighth of the vegetables on each piece of foil. Add 1 tablespoon broth and 1 teaspoon butter to each. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion.
  • Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes or until vegetables are tender.

Nutrition Facts : Calories 190, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

POTATO SALAD WITH CHILIES AND CORN



Potato Salad with Chilies and Corn image

Categories     Salad     Pepper     Potato     Tomato     Vegetable     Side     Picnic     Super Bowl     Backyard BBQ     Corn     Summer     Jalapeño     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

2 medium poblano chilies*
1 yellow bell pepper
1 1/2 cups fresh or frozen corn kernels
2 cups diced seeded tomatoes
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded jalapeño chili
1 1/2 pounds small red-skinned potatoes, cut in half, halves cut into 1/4-inch-thick slices
2 garlic cloves
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 bunch watercress, thick stems trimmed

Steps:

  • Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeño into chili-bell pepper mixture.
  • Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.
  • Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.
  • *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

GRILLED POTATO AND CORN SALAD



Grilled Potato and Corn Salad image

Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 14

2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
2 tablespoons olive oil, divided
2 poblano peppers
4 medium ears sweet corn, husked
6 green onions
2/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons lime juice
1 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
Lime wedge, optional

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.

Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

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