Description
This Grilled Corn, Poblano & Potato Salad is a vibrant summer dish bursting with flavor. Grilled corn and smoky poblano peppers are combined with tender potatoes, creating a refreshing salad perfect for barbecues and picnics.
Ingredients
– 4 ears of corn, husked
– 2 medium poblano peppers
– 1 pound baby potatoes, halved
– 1/4 cup red onion, finely chopped
– 1/2 cup fresh cilantro, chopped
– 1/4 cup olive oil
– 2 tablespoons lime juice
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat the grill to medium-high heat.
2. Grill the corn and poblano peppers until charred and tender, about 10-15 minutes, turning occasionally.
3. Meanwhile, boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool.
4. Once cooled, chop the grilled corn and poblano peppers.
5. In a large mixing bowl, combine the corn, poblano, potatoes, red onion, and cilantro.
6. In a separate bowl, whisk together olive oil, lime juice, salt, and pepper.
7. Pour the dressing over the salad and toss gently to combine.
8. Serve warm or at room temperature, garnished with additional cilantro if desired.
Notes
For a spicier kick, add diced jalapeños. The salad can be made a day in advance; just store it in the refrigerator and let it come to room temperature before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Salads and Bowls
- Method: Grilling, Boiling
- Cuisine: American