Categories: Sides

Ingredients

• 2 lbs. small red potatoes, quartered
• Kosher salt
• 2 poblano chile peppers
• 4 earns corn, husked
• 1/2 cup mayo
• 1/2 cup buttermilk
• 1/2 cup chopped fresh parsley
• 2 tbsp chopped pickled jalapenos, plus 2 tbsp brine

Directions

1. Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool.

2. Meanwhile, char the poblano peppers directly over a gas burner on medium heat or char on the grill; place in a bowl, cover and let cool. Char the corn over the burner or on the girll; let cool. Peel, seed and chop the poblanos. Cut the corn kernels off the cobs.

3. Whisk the mayo, buttermilk, parsley, pickled jalapenos and brine in a large bowl; season with salt. Add the potatoes, poblanos and corn; toss.

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