Grilled Corn Peach And Poblano Salad Food

GRILLED PEACH AND CORN SALAD

Grilled Peach and Corn Salad image

You'll find peaches and corn next to each other at the farmers' market starting in mid-to-late summer, so why not put them together? We love the combo in this grilled warm-weather salad. (It's also great in muffins and scones.)

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
4 ears corn, shucked
3 peaches, each cut into 4 wedges
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 Fresno pepper, halved, seeded and thinly sliced into half-moons
1/2 small shallot, finely minced
1/3 cup toasted sliced almonds
1/3 cup crumbled feta (2 ounces)
4 cups baby arugula (2 1/2 ounces)

Steps:

Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

Nutrition Facts : Calories 178, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 272 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 8 grams

GRILLED CORN AND POBLANO POTATO SALAD

Grilled Corn and Poblano Potato Salad image

Provided by Marcela Valladolid

Categories side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds medium red-skinned potatoes (about 6)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 ears corn, husks removed
2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro

Steps:

Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)

GRILLED CORN AND POBLANO POTATO SALAD

Grilled Corn and Poblano Potato Salad image

Categories Salad Potato Side Corn Summer Boil

Yield serves 6

Number Of Ingredients 8

Ingredients

2 pounds medium red-skinned potatoes
3 ears fresh corn, husks removed
2 poblano chiles, charred (see page 35), peeled, stemmed, seeded, and chopped
1 cup chopped scallions (white and pale green parts only)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

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.)