Description
This Grilled Corn, Poblano & Potato Salad is a vibrant and delicious summer dish that combines sweet corn, smoky poblano peppers, and tender potatoes, making it a perfect side for barbecues or picnics.
Ingredients
– 4 ears of fresh corn
– 2 poblano peppers
– 2 medium potatoes, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions
1. 1. Preheat the grill to medium-high heat.
2. 2. Grill the corn and poblano peppers until charred, about 10-15 minutes.
3. 3. Boil the diced potatoes in salted water until tender, about 10 minutes. Drain and let cool.
4. 4. Once grilled, remove the corn kernels from the cob and chop the grilled poblano into small pieces.
5. 5. In a large bowl, combine corn, poblano, potatoes, red onion, and cilantro.
6. 6. Drizzle with lime juice and olive oil, then season with salt and pepper. Toss gently to combine.
7. 7. Serve immediately or refrigerate for 30 minutes to enhance flavors.
Notes
For added flavor, consider adding crumbled feta cheese or avocado. This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Grilling
- Cuisine: American