Corn Potato Salad Recipes

POTATO-CORN SALAD

Steps:

• Gently mix all ingredients.

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.

POTATO, TOMATO, CORN AND BASIL SALAD

Steps:

• Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
• Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
• Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Steps:

• Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
• Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON

Steps:

• Preheat oven to 425.
• Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
• Spread corn evenly over potatoes.
• Spread chopped onions over potatoes.
• Lightly smash garlic distribute cloves evenly through potatoes.
• Drizzle liberally with olive oil and salt and pepper.
• Toss to combine.
• Roast until potatoes are cooked and crisp.
• Cook and chop or crumble bacon, put aside.
• Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
• After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
• Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

POTATO AND TOASTED CORN SALAD WITH BUTTERMILK DRESSING

Steps:

• Cut potatoes into 3/4-inch wedges. In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well.
• In a large skillet heat oil until hot but not smoking and cook corn, covered, over moderately high heat, shaking skillet occasionally, until browned, about 3 minutes. Cool corn slightly and combine with potatoes in a large bowl. Potatoes and corn may be cooked 1 day ahead and chilled, covered.
• In a small bowl stir together buttermilk, mayonnaise, and vinegar. To potatoes and corn add buttermilk mixture, scallions, and salt and pepper to taste, tossing to coat.

CANNED CORN SALAD

Steps:

• Combine corn, tomatoes, green onions, red pepper, mayonnaise, salt, and pepper in a large bowl.
• Cover and refrigerate for at least 1 hour before serving.

POTATO SALAD WITH CHILIES AND CORN

Steps:

• Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeño into chili-bell pepper mixture.
• Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.
• Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

WARM RED POTATO AND CORN SALAD

Steps:

• In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt.
• Bring to boiling; reduce heat.
• Cover and simmer for 8 to 10 minutes or until potatoes are almost tender. Add corn; cook for 1 to 2 minutes more or until potatoes are tender.
• Drain well; set aside.
• Meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet.
• Drain bacon on paper towels.; set aside.
• Add onion to the drippings in skillet.
• Cook over medium heat until onion is tender. Carefully add vinegar, broth, the 1/2 teaspoon salt, and the crushed red pepper. Bring to boiling; reduce heat.
• Simmer, uncovered, for 5 minutes.
• Stir in parsley and gently stir in potatoes and bacon.
• Cook, stirring gently, for 1 to 2 minutes more or until heated through.
• MAKE AHEAD:
• Prepare as directed. Transfer to a microwave-safe 2-quart casserole; cover and chill for up to 24 hours. To serve, microwave, covered, on 100% power (high) for 6 to 8 minutes or until heated through, stirring once. Stir before serving.