Grilled Corn and Poblano Potato Salad
Grilled corn and roasted poblanos mix with red-skinned potatoes for a fiery summer salad that's sure to become a table favorite. Perfect for breezy autumn gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingbythebook.com.
Cooking tools:
- Grill
- Grill pan
- Pepper mill
- Tongs
- Pot
- Colander
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Spoon
Ingredients
- 2 pounds medium red-skinned potatoes
- 3 ears fresh corn, husks removed
- 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped
- 1 cup chopped scallions (white and pale green parts only0
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro
- Salt and freshly ground black better
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