Grilled Potato Corn Salad (Print Version)
Smoky potatoes and corn tossed with creamy Cotija-lime dressing make a bright, refreshing summer side.
# Ingredients:
01 -
2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
02 -
2 tablespoons olive oil, divided
03 -
2 poblano peppers
04 -
4 medium ears sweet corn, husked
05 -
6 green onions
06 -
2/3 cup sour cream
07 -
1/4 cup mayonnaise
08 -
2 tablespoons lime juice
09 -
1 cup crumbled Cotija cheese
10 -
1/4 cup chopped fresh cilantro
11 -
1-1/2 teaspoons grated lime zest
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon pepper
14 -
Optional: Lime wedges, fresh cilantro leaves and additional crumbled Cotija cheese
# Steps:
01 -
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat and cook, uncovered, for 5 minutes. Drain potatoes and toss with 1 tablespoon oil.
02 -
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, cover, and let stand for 20 minutes. Reduce grill temperature to medium heat.
03 -
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.
04 -
Grill green onions until blackened, 5-6 minutes. Cut into 1-inch pieces and place in a large bowl. Peel off and discard charred skin from poblanos. Remove stems and seeds. Cut peppers into 1/2-inch pieces and add to onions. Cut corn from cobs; add corn and potatoes to peppers.
05 -
In a small bowl, whisk together sour cream, mayonnaise, and lime juice until blended. Stir in cheese, cilantro, lime zest, salt, and pepper.
06 -
Add the dressing to the potato mixture and stir to coat. Refrigerate, covered, for at least 1 hour before serving. If desired, top with additional Cotija cheese or cilantro and serve with lime wedges.
# Notes and Tips:
01 -
Ensure the potatoes are not over-boiled to maintain their texture for grilling.
02 -
Cool the grilled ingredients slightly before handling to avoid burns.