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Serving plate of potato salad on a wooden backdrop.

Charred Corn, Poblano and Potato Salad

This isn't your typical potato salad. Packed full of charred corn and smothered in a dressing made of scallions and poblano this is the perfect late summer side.
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Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course: Dinner, Salad, Side Dish
Cuisine: Fusion
Keyword: Barbeque, Dinner, Grill, Salad, Summer
Servings: 6 Servings

Equipment

  • Barbeque
  • Cutting Board
  • Chefs Knife
  • Medium Pot
  • Microplane
  • Measuring Spoons
  • Measuring Cups
  • Blender
  • Medium Sized Bowl With a lid or plastic wrap to cover

Ingredients

  • 1.5 lb New Potatoes
  • 4 Pc Corn on the Cob
  • 1 Pc Poblano Pepper
  • 2 Pc Scallions
  • 1/2 cup Mayo
  • 1/2 cup Plain Greek Yogurt
  • 1.5 tsp Curry Powder
  • 1 Tbsp Maple Syrup
  • 1 pc Lime
  • Salt
  • Fresh Basil

Instructions

  • Preheat your grill to medium-high, this will ideally be between 400-450F.
  • Halve the potatoes. If you find some are a bit larger you will want to quarter them so that they are all even-sized.
    Add the potatoes to a medium-sized pot, cover with cold water, season with salt and bring to a boil over high heat. Once you have reached a boil continue to cook until the potatoes are fork tender, 12-15 minutes.
    Drain the potatoes and set aside in a large mixing bowl.
  • Meanwhile, shuck the corn then trim the greens from the scallions and reserve.
    When the grill is hot add the corn, poblano and green onions. Cook turning occasionally until everything is cooked and the poblano is fully charred.
    As the timing will vary a general guide is:
    Scallion: 2-4 minutes
    Corn: 10-12 minutes
    Poblano: 15-20 minutes
    Transfer the charred pepper to a bowl and cover.
  • While the pepper steams prep your remaining ingredients.
    Cut the kernels from the cobs of corn and add to the bowl with the cooked potatoes. Note: you can reserve a half a cup of the clusters and exceptionally charred pieces for garnish.
    Zest and juice half of the lime and cut the remaining half into wedges.
    Thinly slice the reserved scallion greens.
  • When the pepper is cool enough to handle peel the skin away and remove the seeds. Finely chop half of the pepper and add to the bowl with the corn and potatoes.
    Add the remaining half of the poblano, mayo, greek yogurt, curry powder, maple syrup, charred green onions, lime zest and juice to your blender along with a generous pinch of salt and blend until smooth. Taste for seasoning and adjust as necessary.
  • Mix the dressing with the potato, corn and pepper mixture and taste for seasoning a final time.
    Transfer the potato salad to your serving bowl before topping with the reserved scallions, corn and fresh basil.