4 medium poblano chiles
3 pounds deli potato salad
1 (11-ounce) can Mexicorn (whole kernel corn with red and green peppers), drained
1 (2 1/4-ounce) can sliced pitted ripe black olives, drained
3 tablespoons chopped fresh cilantro


1. Char poblanos over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chiles; cut into 1/2 inch pieces and place in large bowl.
2. Add potato salad, corn and olives, stir to combine well. Serve garnished with cilantro.

A quick side dish that enhances purchased potato salad with mild poblano chilies and canned Mexicorn. Great for last-minute meals.

Poblano Potato Salad
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