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55 min | 15 min prep | SERVES 10 -12
3 lbs small red potatoes
4 ears yellow sweet corn, shucked (1 2/3 cups)
3/4 cup light mayonnaise
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
3 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped
6 green onions, thinly sliced
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. 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. 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. 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. 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.
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