Southwest Potato Salad With Grilled Corn
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
10-12
ingredients
- 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
directions
- 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.
- Preheat grill or allow coals to burn down to white ash. Spray ears of corn with non-stick vegetable spray and place on grill.
- 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.
- 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.
- 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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