Recipe courtesy of Elizabeth Karmel
Show: Cooking Live
Save Recipe Print
Total:
1 hr
Prep:
1 hr

Ingredients

Directions

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. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.

Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. 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. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Baked Potato Wedges

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Cheesy Potato Casserole

Recipe courtesy of The Neelys

Cheesy Potato Gratin

Recipe courtesy of Nancy Fuller

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword