Grilled Potato Corn Salad

Smoky sweet and full of creamy citrus flavor this grilled potato and corn salad is always the first dish to disappear at my summer gatherings The combination of charred vegetables with cool tangy dressing makes a cookout classic that tastes just as good the next day

I still remember making this after an epic beach day My friends hovered in the kitchen as I tossed in the Cotija cheese and fresh cilantro and nobody let the bowl leave the table until it was scraped clean

Ingredients

• Yukon Gold potatoes: sliced for creamy texture and holds shape on the grill Look for potatoes with smooth thin skins
• Olive oil: adds flavor and helps vegetables grill up golden Use a fresh fruity oil if possible
• Poblano peppers: bring smoky mild heat Choose firm deep green peppers without soft spots
• Sweet corn: fresh summer corn brings juicy crunch Pick ears with tight green husks and moist silk
• Green onions: grilled until soft for mild oniony pop Go for firm stalks with vibrant green tops
• Sour cream: brings tanginess and creaminess Choose full fat for richness
• Mayonnaise: makes the dressing smooth and savory Use a good quality brand
• Lime juice and zest: provide bright citrus lift Always use fresh limes for best taste
• Cotija cheese: crumbly and salty for signature flavor Buy a block and crumble it yourself for freshness
• Fresh cilantro: adds a burst of herbal freshness Leaves should be bright green not wilted
• Salt and pepper: balance and enhance all the flavors Opt for flaky sea salt if available

Step-by-Step Instructions

Prep the Potatoes:

Slice potatoes into quarter inch rounds then simmer in boiling water for five minutes to start the cooking without making them fall apart Drain and toss gently in olive oil to coat each piece with a thin sheen

Char and Steam Poblanos:

Roast the poblano peppers over high heat on the grill turning until skins blister and blacken This smoky char is essential Immediately cover the peppers in a bowl to steam for twenty minutes which loosens the skins

Grill Corn and Potatoes:

Brush corn with olive oil and arrange both corn and sliced potatoes in a grill basket Grill them over medium heat with the lid closed turning every few minutes until corn is golden and potatoes are lightly browned and tender The potato edges should crisp while staying creamy inside

Grill Green Onions:

Place green onions over direct heat for five or six minutes turning until they have good char marks and soften Slice into one inch pieces for sweet bite in every forkful

Peel and Chop Poblanos:

Remove the charred skin from the steamed peppers using your hands or a towel Then cut off stems and scrape away seeds Dice the flesh into half inch pieces for mild smoky heat

Cut Corn and Assemble:

Slice the kernels from the cobs and add them to a large bowl with the potatoes poblanos and green onions Mix gently to keep everything in nice big pieces

Make the Dressing:

In a bowl whisk together sour cream mayonnaise and lime juice until velvety Stir in Cotija cheese fresh cilantro lime zest salt and pepper for a punchy flavor that will tie the salad together

Combine and Chill:

Toss the creamy dressing with the grilled vegetables until everything is evenly coated Cover and refrigerate for at least an hour so the flavors meld and the salad gets perfectly cold Before serving sprinkle with more Cotija or cilantro if you want and offer lime wedges

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When it comes to flavor I never skip the Cotija cheese It gives that unmistakable salty creaminess My daughter and I always sneak a crumble or two while mixing the salad Together we love the way the cheese melts just a bit into the warm potatoes

Storage Tips

This salad keeps beautifully in the refrigerator for up to three days Store covered and stir before serving to redistribute the creamy dressing If the salad gets a little dry add a touch more sour cream and a squeeze of lime before serving

Ingredient Substitutions

If you cannot find Cotija cheese feta makes a great substitute though the flavor will be a bit tangier You can swap poblano peppers for bell peppers if you prefer no heat Greek yogurt works instead of sour cream for a lighter version

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Serving Suggestions

Serve this salad as a star side for barbecued chicken or grilled shrimp It also shines at potlucks and makes a fresh lunch with black beans and avocado piled on top You can even wrap leftovers in a tortilla for a picnic ready treat

Cultural Context

This dish is inspired by Mexican street corn flavors and summer grilling traditions The combination of smoky charred bits creamy dressing citrus and fresh herbs gives a nod to elote but with a heartier twist perfect for big gatherings I learned to love mixing hot and cold ingredients just like you find in a classic Mexican corn salad

Recipe FAQs

→ What potatoes are best for this dish?

Yukon Gold potatoes are ideal for grilling thanks to their buttery flavor and firm texture that holds up well.

→ How do you grill peppers for best flavor?

Grill poblanos over high heat until skins are blackened, then steam in a covered bowl to easily peel the skins.

→ Can I make this in advance?

Yes, the salad benefits from chilling at least an hour, allowing flavors to meld beautifully before serving.

→ What can I substitute for Cotija cheese?

Feta or queso fresco work well if Cotija isn't available, offering a similar salty, crumbly accent.

→ Is this salad served warm or cold?

It's best served cold or at room temperature after chilling, making it suitable for summer outings or barbecues.