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Nutrition Facts
Serving Size 171 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 170 mg 7%
Total Carbohydrate 33 g 11%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 6 g
Vitamin A 8% Iron 6%
Vitamin C 45% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Corn Potato Salad

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
8  People


Recipe makes 8 Servings

1 Lb baby red potatoes
4 corn on the cob
1/2 cup(s) mayonnaise
1/2 cup(s) sour cream
1 Tsp garlic powder
1/4 cup(s) cilantro, chopped
1/4 cup(s) lime, juiced
1/4 cup(s) red onion, finely diced
1/2 Tsp chili powder
1 poblano pepper, roasted, peeled, seeded, and chopped
1/3 cup(s) grated Parmesan cheese
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Place whole potatoes in a medium sized pot and cover with water. Add salt to taste. Bring to a boil. Cook potatoes until they are tender. Drain and set aside.
Meanwhile, grill corn over medium flame for 4 to 5 minutes turning frequently until well caramelized.
In a medium sized bowl, combine mayonnaise, sour cream, garlic powder, cilantro, lime juice, red onion, chili powder, roasted pepper and Parmesan cheese.
Remove corn from grill and cut kernels away from the cob. Place into bowl with mayonnaise mixture.
Using a fork, gently crush potatoes then combine with remaining ingredients. Serve warm or cover and refrigerate for 1 hour or until chilled.


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