• 6 ears corn-on-the-cob, tassels and husks removed
• 4 medium red or Yukon gold potatoes (about 1 pound), quartered lengthwise
• Dierbergs olive oil
• 2 teaspoons chili powder (divided)
• 1 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 can (2.25 ounces) sliced ripe olives, drained
• 1 jalapeño, halved, seeded, deveined, and finely chopped
• ⅓ cup snipped fresh cilantro or parsley
• Coarse salt and freshly ground black pepper

Brush corn and potatoes with olive oil. Sprinkle, ½, teaspoon of the chili pepper over corn.

 

Place corn and potatoes on oiled grid over medium-high heat; cover and grill turning occasionally until tender and lightly charred, about 6 to 10 minutes for corn and 20 minutes for potatoes.

 

Cool corn and potatoes slightly. Cut kernels from cob with serrated knife. Cut potatoes into bite-size pieces.

 

In large bowl, stir together mayonnaise, lime juice, and remaining 1½ teaspoons chili pepper. Stir in corn, potatoes, olives, jalapeño, and cilantro. Season with salt and pepper.

 

Serve warm or at room temperature.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 314
Cholesterol: 12 mg
Fat: 23 g
Sodium: 397 mg
Carbohydrates: 27 g
Protein: 4 g
Fiber:
Saturated Fat: 4 g