Poblano Potato Salad

1. 1

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

2. 2

   Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes.

3. 3

   Drain the potatoes and let cool slightly.

4. 4

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

5. 5

   Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.

6. 6

   Put the potatoes in a large serving bowl.

7. 7

   Using a sharp knife, carefully cut the kernels off the cobs and add them 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 and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.