POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
- Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them 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 and serve.
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.)
CORN AND FIRE-ROASTED POBLANO SALAD WITH CILANTRO
This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.
Provided by cookiedog
Categories Corn
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
- Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
- Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
- Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
- Just before serving, add the cilantro and season to taste with salt and cayenne.
- Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.
Nutrition Facts : Calories 172, Fat 4.9, SaturatedFat 0.7, Sodium 22.6, Carbohydrate 33.3, Fiber 3.8, Sugar 5.4, Protein 4.5
CORN, POTATO, AND POBLANO CHILE SALAD
Number Of Ingredients 12
Steps:
- 1. In a pot of boiling water, cook the corn about 3 minutes or until just tender. Do not overcook. Remove the corn and rinse under cold running water to stop the cooking. With a sharp knife, cut the kernels off the cobs. Put the corn into a large bowl. 2. Roast the poblanos over a flame, or under a broiler until charred all over. Steam in a plastic bag about 8 minutes. Rub off the skins, seed, and cut into 1/2-inch dice. Add to the corn along with the tomatoes, onions, jalapeños, cilantro, and cumin. Mix. Add the remaining ingredients. Toss gently to coat the salad with the dressing. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
POBLANO CHILE AND CORN SALAD
Number Of Ingredients 9
Steps:
- Prepare the chiles. Cut them into thin strips and put them in a medium bowl. Add the onion and vinegar. Marinate about 1 hour. In a medium skillet, cook the corn kernels in boiling water to cover about 3 minutes. Drain and cool under running water. Mix with the poblano strips. Add the oil, oregano, cumin, and salt. Toss and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CORN AND POBLANO SPOON BREAD
Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
- Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
- Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
- Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).
Nutrition Facts : Calories 278.2 calories, Carbohydrate 17.4 g, Cholesterol 114.9 mg, Fat 20 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 531.1 mg, Sugar 1.3 g
CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI
Categories Salad Pepper Tomato Vegetable Side Sauté Fourth of July Picnic Vegetarian Quick & Easy Lunch Corn Zucchini Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Roast and peel poblano chili .
- Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic, and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
More about "corn potato and poblano chile salad recipes"
POTATO SALAD RECIPE WITH CORN AND POBLANOS - TASTE …
From tasteandtellblog.com
Servings 8Total Time 40 minsCategory Side DishCalories 207 per serving
- Char the peppers over a gas burner or a grill. When the skin is blackened, place the peppers in a bowl and cover tightly with plastic wrap. Let sit until cool. The skin should slide off or rub off easily. Remove skin and seeds and chop the peppers.
- Quarter the potatoes and place in a large pot. Cover with water, then place over high heat and bring to a boil. Cook until tender, about 12 minutes. Drain and let cool.
- Combine the avocado, buttermilk, cilantro, and garlic in a food processor or blender. Process until smooth. Add the lime juice, then season to taste with salt.
GRILLED CORN AND POBLANO POTATO SALAD - COOKING BY THE BOOK
From cookingbythebook.com
Estimated Reading Time 2 mins
RECIPES FOR COLD CORN SALAD - THERESCIPES.INFO
From therecipes.info
CHARRED CORN & POBLANO SALAD - BEING NUTRITIOUS
From beingnutritious.com
GRILLED CORN POBLANO SALAD & CHIPOTLE VINAIGRETTE RECIPE
From myrecipes.com
GRILLED POTATO SALAD WITH CORN - THE LITTLE POTATO COMPANY
From littlepotatoes.com
MEXICAN CORN CHOWDER + VIDEO - KEVIN IS COOKING
From keviniscooking.com
PAN-ROASTED CORN AND POBLANO CHILI PASTA SALAD | HEALTHY RECIPES …
From weightwatchers.com
GRILLED CORN POBLANO SALAD & CHIPOTLE VINAIGRETTE RECIPE
From sunset.com
POBLANO PEPPER, CORN AND POTATO “CHOWDER” SALAD FOR #SUMMERFEST
From theheritagecook.com
GRILLED CORN AND POBLANO CHILE SALAD RECIPE | BON APPéTIT
From bonappetit.com
SPICY GRILLED POTATO SALAD WITH CORN AND POBLANO CHILES
From cooksillustrated.com
GRILLED CORN AND POBLANO POTATO SALAD - COOKING BY THE BOOK
From cookingbythebook.com
CHARRED CORN AND POBLANO SALAD - COOKS WELL WITH OTHERS
From cookswellwithothers.com
SOUTHWESTERN FARRO SALAD RECIPE WITH POBLANOS - RACHEL COOKS®
From rachelcooks.com
POBLANO, POTATO, AND CORN GRATIN RECIPE | BON APPéTIT
From bonappetit.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
MEXICAN STREET CORN POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
GREEN BEAN, CORN, AND ROASTED POBLANO CHILE SALAD
From crossroadscommunityfarm.com
POTATO SALAD WITH CHARRED CHILES, CORN AND ... - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
GRILLED CORN & POBLANO SALAD - COOK FOR YOUR LIFE
From cookforyourlife.org
GRILLED CORN AND POBLANO POTATO SALAD - PLAIN.RECIPES
From plain.recipes
RECIPE: FIRE-ROASTED CORN AND POBLANO CHILE SALAD
From expressnews.com
GRILLED CORN AND POBLANO CHILE SALAD - KITCH MYSTIC
From kitchmystic.com
CORN AND TOMATO SALAD WITH THYME AND ROASTED POBLANOS RECIPE
From foodandwine.com
POTATO AND POBLANO RAJAS SALAD - PATI JINICH
From patijinich.com
GRILLED POBLANOS, CORN, PICKLED ONION SALAD - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
CORN POBLANO SALAD – CHEF SARAH ELIZABETH
From chefsarahelizabeth.com
RECIPE: FIRE-ROASTED CORN AND POBLANO CHILE SALAD
From houstonchronicle.com
GRILLED CORN AND POBLANO CHILE SALAD – OUTDOORCABINETS.COM
From outdoorcabinets.com
CHIPOTLE CORN, POBLANO, AND POTATO GRATIN – ERICA'S RECIPES
From ericasrecipes.com
GRILLED CORN AND POBLANO POTATO SALAD – RECIPES NETWORK
From recipenet.org
ROASTED CORN AND POBLANO SALAD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
GREEN BEAN, CORN, & ROASTED POBLANO CHILE SALAD RECIPE
From myrecipes.com
GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE
From twohungrysisters.com
POBLANO POTATO SALAD — MEXICAN FAMILY RECIPES
From mexicanfamilyrecipes.com
CORN AND POBLANO CASSEROLE RECIPE - INSPIRED TASTE
From inspiredtaste.net
POBLANO POTATO SALAD RECIPE | MARCELA VALLADOLID | COOKING CHANNEL
From cookingchanneltv.com
MEXICAN CHOPPED SALAD WITH GRILLED CHICKEN AND POBLANO DRESSING
From joyfulhealthyeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love