Grilled Potato and Corn Salad

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.

Grilled Potato and Corn Salad

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

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.

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.

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.