Grilled Potato and Corn Salad

Total Time Prep: 45 min. + chilling Grill: 25 min.
Yield 10 servings
Contest Winner
Test Kitchen Approved
Corn salad and potato salad are two summer classics. I smashed them 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

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

Directions

  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.

Nutrition Facts

3/4 cup: 260 calories, 14g fat (5g saturated fat), 25mg cholesterol, 347mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 7g protein.

Corn salad and potato salad are two summer classics. I smashed them 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
Recipe Creator
Community Cook

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