Grilled Potato And Corn Salad Recipes

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 POTATO AND CORN SALAD

Steps:

• Drizzle 1 tablespoon of olive oil on corn and rub it over all of the kernels.
• Salt and pepper the corn.
• Place on grill for approximately 7 minutes turning occasionally.
• Allow to cool and the cut the kernels from the cob.
• Place potatoes in an aluminum foil pan.
• Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper.
• Place pan on grill, cooking the potatoes for 20-30 minutes turning occasionally until tender.
• In a large bowl, mix together the corn, potatoes, tomatoes, peppers, onion, basil and garlic.
• In a small bowl, whisk the remaining oil and the vinegar together.
• Add to the salad and toss together.
• Season with salt and pepper and serve. tip: Grill the corn and potatoes at the same time to reduce overall cooking time.