Ingredients
1-1/2 pounds large red potatoes, quartered lengthwise3 tablespoons olive oil2 poblano peppers2 medium ears sweet corn, husks removed1/2 cup buttermilk1/2 cup sour cream1 tablespoon lime juice1 jalapeno pepper, seeded and minced1 tablespoon minced fresh cilantro1-1/2 teaspoons garlic salt1 teaspoon ground cumin1/4 to 1/2 teaspoon cayenne pepperLime wedges
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil.
Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly.
Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers.
In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
