Smoky Potato and Corn Salad with Chipotle Mayonnaise
- 1 large red bell pepper
- 2 tablespoons olive oil
- 1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick
- 2 tablespoons white wine vinegar
- 3 ears corn, shucked
- 1/4 cup plain yogurt
- 1/2 cup mayonnaise
- 1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce
- 2 tablespoons chopped cilantro
- Kosher salt
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.
Recipe courtesy of Elizabeth Karmel
Recipe courtesy of Robert Irvine