Sara Moulton's Grilled Potato and Corn Salad with Chipotle Mayonnaise
A Smoky and Spicy Potato Salad
The corn in this salad should be grilled, but what's the best way to do it? In the husk? With some of the husk removed? My wholehearted vote is for the "naked," or fully husked method, which creates an unbeatable
toasted popcorn flavor.
Prepare a hot fire in a charcoal grill and let the coals burn down to a gray ash. (Alternately, preheat
broiler and arrange the broiling pan about 5 inches from the heat.)
Rub the pepper with a small amount of the oil and place on the grill. Grill or broil 5 to 6 inches from the heat, turning frequently until charred on all sides, about 10 minutes. Transfer the pepper to a bowl and cover with plastic wrap.
When cool enough to handle, peel the pepper, remove the seeds, and chop fine. Let the fire cool to medium heat.
Toss the potatoes with a spoonful of the oil, add salt to taste, and arrange in one flat layer on the grill or under the broiler. Grill or broil, turning often, until brown and tender, about 15 minutes.
Transfer the potatoes to a large bowl and toss with the vinegar while still hot. Rub the corn with the remaining oil, season with salt, and grill or broil, turning often, untii light golden on all sides' about 10 minutes. Cut the corn off the cob u'a uJa to the bowl with the potatoes.
ln a small bowl, whisk the yogurt, mayonnaise, chipotle, and salt to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potatoes and stir well. Season with salt and pepper.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Sara Moulton.
More Info: Kids Friendly