Grilled Corn and Poblano Potato Salad

1. 1

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

2. 2

   Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife.

3. 3

   Drain the potatoes and let them cool slightly.

4. 4

   Meanwhile, prepare a grill or grill pan to medium-high heat.

5. 5

   Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.

6. 6

   Halve the potatoes and put them in a large bowl.

7. 7

   Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl.

8. 8

   Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together.

9. 9

   Season the potato salad to taste with salt and pepper.

10. 10

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

11. 11

    Let it stand at room temperature for 30 minutes before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.