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


  • 4 poblano chiles (medium)
  • 3 pounds potato salad (deli, about 6 cups)
  • 11 ounces mexicorn (whole kernel corn with red and green peppers, drained)
  • 2 1/4 ounces ripe olives (sliced, drained)
  • 3 tablespoons fresh cilantro (OR parsley, finely chopped)


  1. Char chiles 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. Add potato salad, corn and olives, stir to combine well. Serve garnished with cilantro or parsley.
  2. Makes about 15 servings.
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