Grilled Corn Poblano And Potato Packs Recipes

POTATO AND POBLANO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
• In a medium bowl, combine the poblano strips and corn.
• In a small bowl, mix together the half-and-half and crema.
• Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
• Let stand 10 minutes before serving.
• Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

GRILLED CORN AND POBLANO POTATO SALAD

Steps:

• Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
• Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
• Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)

GRILLED CORN AND POBLANO POTATO SALAD

Steps:

• Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.
• Meanwhile, prepare a grill or grill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.
• Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad to taste with salt and pepper. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)

GRILLED POTATO AND CORN SALAD

Steps:

• 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., 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., 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., 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, cilantro and serve with lime wedges.

GRILLED BEARNAISE CORN AND POTATO FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x10-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place potatoes and 1 piece corn on each foil piece. Mix remaining ingredients except chives in small bowl; drizzle over potatoes and corn. Turn corn to coat and gently stir potatoes.
• Fold foil over potatoes and corn so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from medium heat 25 to 35 minutes or until potatoes and corn are tender. Place packets on plates. Cut large X across top of each packet; unfold foil. Sprinkle with chives.

GRILLED CORN, POBLANO AND POTATO PACKS

Steps:

• Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil.
• Place potatoes, chiles, corn, onion, oil, chili powder, salt and pepper in large bowl; toss to coat. Arrange one-eighth of the vegetables on each piece of foil. Add 1 tablespoon broth and 1 teaspoon butter to each. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion.
• Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes or until vegetables are tender.