Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Southwest Potato Salad With Grilled Corn Recipe
    Lost? Site Map

    Southwest Potato Salad With Grilled Corn

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Chef #208121's Note:

    Adopted 7/28 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place potatoes in large saucepan or Dutch oven and cover with water. Bring to a boil and simmer 30 minutes or until potatoes are tender. Drain, cool slightly and cut each potato into fourths. (Cut into eighths if potatoes are larger.) Set aside.
    2. 2
      Preheat grill or allow coals to burn down to white ash. Spray ears of corn with non-stick vegetable spray and place on grill.
    3. 3
      Grill corn, turning as needed until the corn is browned or blackened all over, 8 to 12 minutes. Set aside to cool. Using a sharp knife, remove corn kernels from cob and set aside.
    4. 4
      Combine mayonnaise, chili powder, salt, pepper, lime juice and cilantro. Add peppers, green onions and 1 cup of the grilled corn kernels to potatoes; toss gently.
    5. 5
      Pour dressing over all and toss gently to coat evenly. Sprinkle remaining corn kernels on top of salad and serve at room temperature or cover and chill.

    Ratings & Reviews:

    • on August 18, 2013

      Loved it, with a few changes, added chopped green olives, used chipotle seasoning, and dukes mayo. Great recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Southwest Potato Salad With Grilled Corn

    Serving Size: 1 (188 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 205.7
     
    Calories from Fat 59
    29%
    Total Fat 6.6 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 6.3 mg
    2%
    Sodium 561.9 mg
    23%
    Total Carbohydrate 34.3 g
    11%
    Dietary Fiber 4.7 g
    18%
    Sugars 3.3 g
    13%
    Protein 4.4 g
    8%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes