Categories: Sides

Ingredients

• 2 poblano peppers
• 4 ears corn
• 2 lbs. quartered small red-skinned potatoes
• 1/2 cup mayo
• 1/2 cup buttermilk
• 1/2 cup chopped parsley
• 2 tbsp. chopped pickled jalapenos, plus 2 tbsp. brine

Directions

1. Char poblanos directly over a gas burner on medium heat; place in a bowl, cover and let cool. Char the corn over the burner; let cool. Peel, seed and chop the poblanos and cut the corn kernels off the cobs. Cook potatoes in salted boiling water until tender, 12 minutes; drain and let cool. Whisk, buttermilk, chopped parsley, pickled jalapenos and brine in a large bowl; season with salt. Add the vegetables and toss. Refrigerate 2 hours.

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