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