Smoky Potato And Corn Salad With Chipotle Mayonnaise
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 large
Red Bell Pepper2 tbsps
Olive Oil2 tbsps
White Wine Vinegar1 cup
Plain Yogurt1 cup
Mayonnaise2 tbsps
Cilantro (chopped)Directions:
1
Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes
2
Transfer it to a bowl and cover the bowl with plastic wrap
3
When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside
4
Let the grill fire cool to medium heat
5
Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack
6
Grill, turning frequently, until browned and tender, 15 to 25 minutes
7
Transfer the potatoes to a large bowl and while still hot, toss with the vinegar
8
Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes
9
Cut the corn off the cob and add to the bowl with the potatoes
10
In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste
11
Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently