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Grilled Potato and Corn Salad

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 45 min. + chilling Grill: 25 min.

Makes

10 servings

Updated: Oct. 27, 2023
Corn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky
Grilled Potato and Corn Salad
Grilled Potato and Corn Salad Recipe photo by Taste of Home
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Ingredients

  • 2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
  • 2 tablespoons olive oil, divided
  • 2 poblano peppers
  • 4 medium ears sweet corn, husked
  • 6 green onions
  • 2/3 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 cup crumbled Cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1-1/2 teaspoons grated lime zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Lime wedges, fresh cilantro leaves and additional crumbled Cotija cheese

Directions

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil.
  2. 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; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
  3. 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. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs; add corn and potatoes to peppers.
  4. In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese or cilantro and serve with lime wedges.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3/4 cup: 260 calories, 14g fat (5g saturated fat), 25mg cholesterol, 347mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 7g protein.