STYLE

Fresh corn on the cob and poblano pepper add texture, flavour to potato salad

09/11/2012 01:59 EDT | Updated 11/11/2012 05:12 EST
The crunch of fresh corn kernels and the sweet heat of charred poblano pepper contribute lovely texture and flavour to this colourful salad.

Poblano peppers are now in most Canadian supermarkets. If you cannot find them, substitute a jalapeno pepper or two.

Grilled Corn and Potato Salad

12 small potatoes (about 750 g/1 1/2 lb), unpeeled

30 ml (2 tbsp) fresh lime juice

15 ml (1 tbsp) vegetable oil

2 ml (1/2 tsp) ground cumin

2 cobs corn

1 poblano pepper

1 sweet red pepper, diced

125 ml (1/2 cup) light mayonnaise

75 ml (1/3 cup) light sour cream

50 ml (1/4 cup) chopped fresh coriander

2 ml (1/2 tsp) salt

1 ml (1/4 tsp) pepper

In a saucepan of boiling, salted water, cook potatoes just until tender, about 15 minutes. Drain and let cool slightly; peel if desired and cut each in half. Place in a large bowl.

Meanwhile, in a glass dish just big enough to hold corn, stir together lime juice, oil and cumin. Add corn and roll to coat all over. (Can be prepared up to 1 hour ahead.)

Place corn and poblano pepper on greased grill over medium heat; close cover and cook until kernels are golden brown and pepper is charred all over, turning pepper often, about 10 minutes. Remove vegetables from grill. Brush corn with any remaining marinade. Place pepper under inverted bowl.

Break corn cobs in half; holding cobs with cut sides down, cut kernels off with sharp knife. Add to potatoes. Peel, seed and dice poblano pepper; add to bowl along with red pepper.

In a small bowl, stir together mayonnaise, sour cream, coriander, salt and pepper. Pour over potato mixture and toss gently to coat. Taste and add more salt and pepper, if needed.

Makes 6 servings.

Nutritional information per serving: 235 calories; 5 g protein; 11 g fat; 31 g carbohydrate; 3 g fibre.

Source: Foodland Ontario.

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