Smokey Potato And Corn Salad With Chipotle Mayonnaise

Recipe Ingredients

1		Red bell pepper (large)
2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Large red potatoes - scrubbed, and
		Sliced 1/4-inch thick
2 tablespoons	30ml	White wine vinegar
3		Corn ears - shucked
1/4 cup	59ml	Plain yogurt
1/2 cup	118ml	Mayonnaise
1		Canned chipotle in adobo sauce - seeded, and
		Minced to a paste, plus
1/2 teaspoon	2.5ml	Adobo sauce
2 tablespoons	30ml	Chopped cilantro
		Kosher salt - to taste

Recipe Instructions

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 and adobo sauce and salt to taste. Add the chipotle mayonnaise, red pepper and cilantro to the potato salad and toss gently.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9359) - from the TV FOOD - NETWORK

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