Recipes

Grilling

Grilled Potato and Corn Salad

Ingredients

• 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
• Optional: Lime wedges, fresh cilantro leaves and additional crumbled Cotija cheese

Description

1. 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.
2. 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.
3. Meanwhile, 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.
4. 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 or cilantro and serve with lime wedges.