Grilled Corn and Poblano Potato Salad

1. 1

   Put the potatoes in a large pot and cover with salted water.

2. 2

   Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes.

3. 3

   Drain the potatoes and let cool slightly.

4. 4

   Meanwhile, prepare a grill to medium-high heat.

5. 5

   Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.

6. 6

   Halve the potatoes and put them in a large bowl.

7. 7

   Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl.

8. 8

   Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine.

9. 9

   Season with salt and pepper and serve.

10. 10

    (The potato salad can be made 1 day ahead and refrigerated.

11. 11

    Let stand at room temperature 30 minutes before serving.)

12. 12

    Cook's Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides.

13. 13

    Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.