Potato salad with a Tex-Mex twist – this Potato Salad with Corn and Poblanos combines charred chiles and corn with potatoes and an avocado-cilantro dressing that’s irresistible.
Love a good summer salad? Try this classic Potato Salad Recipe or this Broccoli Cauliflower Salad.
We have hit the time of year when I want to hang onto every last day of summer. I can’t believe kids are already going back to school – luckily we still have about 3 weeks left. And even though I love fall, I’m so not ready for it yet. I mean, it was over 100 degrees yesterday, so I could definitely go for a cool down, but I’m still holding onto all things summer.
So let’s hold onto summer for just a little bit longer. And hold onto backyard grilling and late summer nights. And throw in a few bbqs, just for fun. 🙂 And if your end of summer plans include one or two of those bbqs, you’re going to need this Potato Salad Recipe with Corn and Poblanos.
I love potato salad. And there is nothing at all wrong with a good, traditional potato salad. But it’s time to mix things up a bit. I saw a version of this salad in a recent Food Network Magazine. I loved the combination of potatoes, chiles and corn. But the dressing on that salad just wasn’t exciting for me. I wanted something with a little more. So I experimented. Since I’m a lover of all things Tex-Mex, I decided to go with an avocado and cilantro twist. I know not everyone loves cilantro, so if you are one of those people who don’t like it, this won’t be the potato salad for you. But I combined a few simple ingredients, and luckily it all turned out better than I expected.
This is the perfect end of summer potato salad. And the perfect excuse to have a few more get togethers before the summer is over!
Looking for more summer side dishes?
Easy Baked Beans with Bacon
Crown Ruby Fruit Salad
Bacon Blue Cheese Coleslaw
Snickers Salad
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Potato Salad with Corn and Poblanos
Ingredients
- 2 poblano peppers
- 4 ears fresh corn shucked
- 2 pounds small red potatoes
- 1 avocado
- 1/2 cup buttermilk
- 1 cup lightly packed cilantro
- 1 clove garlic minced
- juice from half a lime
- salt
Instructions
- 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.
- Grill the corn until charred, then cut the kernels off the cobs.
- 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.
- In a large bowl, combine the chopped peppers, corn, potatoes and avocado cilantro dressing. Stir to combine. Season with more salt, if needed.
- Refrigerate at least 2 hours before serving.
Leave a Comment...