Total Time: 50 mins
Servings: 6
Ingredients
- 1-1/2 pounds large red potatoes, quartered lengthwise
- 3 tablespoons olive oil
- 2 poblano peppers
- 2 medium ears of sweet corn, husks removed
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon minced fresh cilantro
- 1-1/2 teaspoons garlic salt
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper
- Lime wedges
Instructions
- Boil: Place the potatoes in a large saucepan and add enough water to cover. Bring to a boil, then reduce the heat and cook uncovered for 5 minutes. Drain the potatoes and toss them with oil.
- Char Peppers: Grill the poblanos, covered, over high heat for 8–10 minutes, turning occasionally, until the skins are blistered and blackened on all sides. Immediately place the peppers in a small bowl, cover, and let stand for 20 minutes. Reduce the grill temperature to medium heat.
- Grill Veg: Grill the corn and potatoes, covered, over medium heat for 12–15 minutes, turning occasionally, until tender and lightly browned. Let cool slightly.
- Prep Veg: Peel and discard the charred skin from the poblanos, then remove stems and seeds. Cut the peppers into 1/2-inch pieces and place in a large bowl. Cut the corn from the cobs and the potatoes into 3/4-inch pieces; add both to the bowl with the peppers.
- Dressing: In a small bowl, whisk together the buttermilk, sour cream, and lime juice until smooth. Stir in the jalapeño, cilantro, and seasonings.
- Dress: Pour in as much dressing as desired over the potato mixture and stir to coat. Add lime wedges on the side.
- Serve and Enjoy! Refrigerate leftovers.
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here