I feel like it’s necessary to say that summer is not over.
Even though kids are already going back to school. (Am I the only one who thinks school shouldn’t start until after Labor Day?)
Even though there are already Halloween decorations in the stores. (Make it stop.)
Even though Fall means the arrival of this baby, of which I’ve been counting down the days since January. (But, please hold out a few more weeks because mama has quite the to-do list before we meet you!)
It’s only August 14th. It’s still summer in my book, and will be that way until Labor Day weekend, at the very least.
So, we’re going to continue to eat like it’s summer. With veggie dogs piled high with too much sauerkraut, plenty of fresh melon to snack on and side dishes like this one, made entirely on the grill.
Perfect for soaking up the remaining weeks of summer.
As you can probably tell by the latest round of recipes coming out of my kitchen, I’ve been in a fuss-free mode. I still love cooking, but the time I want to spend on my feet is dwindling fast. Easy gets top billing over complex.
This recipe is so perfect for backyard get togethers. Grilled potatoes, poblano peppers and corn tossed in a creamy basil dressing. It’s fuss-free entertaining at it’s finest. Throw everything on the grill. Remove, toss in a bowl with dressing and serve.
The star of this recipe is The Little Potato Company’s BBQ blend potatoes, formatted specifically for the oven or grill. We eat these potatoes so often during the summer time. They are the perfect side-dish when I don’t really feel like cooking.
Open up the package, toss with seasoning packet and a smudge of oil and grill. That’s it! Seasoned, crispy potatoes that compliment whatever you’re grilling. Perfectly bite sized, with very little prep needed. Gone are the days of scrubbing potatoes and spending time chopping them into uniform pieces. I halved them for aesthetics in this recipe, but feel free to leave them whole.
While I love them plain, I was craving a simple potato salad to serve to friends. Corn and peppers seemed like a naturally pairing, so onto the grill they went. As my garden is currently overflowing with basil (the only thing it seems I can grow), I threw fresh leaves into a creamy sauce to help tame the heat from the peppers and bring everything together.
Since sweet fresh corn tastes infinitely better than the frozen kind, I don’t recommend swapping in canned or frozen kernels. You want that smoky bite of corn to permeate throughout the salad, of which you can really only get on the grill.
Same with the peppers. It’s OK if poblanos are too spicy for your palate, subbing in sweet bell peppers will be similar in texture, without the bite. For my fellow friends who can’t get enough heat, feel free to throw in a jalapeno or two onto the grill when you cook the poblanos. You can prepare them in the same way, removing the charred skin and seeds once cooked.
Cheers to summer! xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Grilled Corn, Poblano and Potato Salad! A must-make for summer BBQs and potlucks. Grilled corn, potato and poblano peppers mixed with a dairy-free basil dressing. Vegan and Gluten-Free.
- 1 package (1 lb.) The Little Potato Company BBQ Potatoes, Barbecue Blend
- 3 teaspoons olive oil, divided
- 3 poblano peppers
- 4 ears fresh corn, shucked
- 1/3 cup mayo (or dairy-free mayo for vegan version)
- 1/8 cup soy milk
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil leaves, chopped
- 1/2–3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Preheat a grill to medium-high (or oven to 450 degrees F). Remove the plastic and packaging from the potatoes. Toss with 1 teaspoon olive oil and contents of the seasoning packet.
- Place uncovered tray on grill or in oven. Cook for 20 minutes on grill (or 30 – 40 minutes) or until tender, stirring occasionally. If using the grill, check around 10-15 minutes. Depending on how hot your grill is, they may cook faster.
- While the potatoes are cooking, prep the potatoes and peppers. Rub poblanos with 1 teaspoon olive oil and place directly on the grill. Cook until charred, flipping as needed.
- Rub the remaining teaspoon of olive oil over the shucked corn cobs. Place directly on the grill and cook, turning as needed, until just blackened and blistered.
- Remove the potatoes, peppers and corn from the grill. Let cool slightly. Halve (or quarter) the potatoes and remove the kernels from the corn cob. Place in a large bowl. Using your knife, remove the charred skin and seeds from the peppers. It should easily slip off. Chop and add to the bowl with the potatoes and corn.
- Whisk together the mayo, milk, lemon juice, basil and 1/2 teaspoon salt and pepper. Season to taste, adding more lemon juice or salt as needed.
- Toss with potato mixture and let sit for at least 5 minutes before serving.