2 pounds medium red-skinned potatoes
3 ears corn, husks removed
2 poblano chilies, charred, peeled, stemmed, seeded and chopped
1 cup chopped scallions (white and pale green parts only)
½ cup sour cream
¼ cup mayonnaise
¼ cup chopped fresh cilantro
Salt and ground black pepper
Put the potatoes in a large pot and cover with salted water. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and cool slightly.
Meanwhile, heat a grill to medium-high. Add the corn and grill, turning to grill all sides, for 10 minutes, or until evenly browned.
Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off the cobs and add to the bowl. Mix in the poblano chilies, scallions, sour cream, mayonnaise and cilantro. Season with salt and pepper.
Cook's note: Serve this salad with grilled flank steak and cold beer or lemonade. If you can't grill outdoors, a grill pan works just fine for the corn. The potato salad can be made a day ahead and refrigerated. Let stand at room temperature for 30 minutes before serving.
@Recipe nutrition:Nutrition values per serving: 240 calories, 9 g fat (3 g saturated), ; 39 g carbohydrate; 6 g protein; 4 g fiber, 15 mg cholesterol, 250 mg sodium.
"Fresh Mexico" by Marcela Valladolid (2009 Clarkson Potter)