Grilled corn, little potatoes and poblano peppers mixed with a tasty dairy-free basil dressing. Vegan and gluten-free.
- Large bowl
- 1 package A Little Roasted Red Pepper & Onion™ Roast or Grill Ready Little Potatoes
- 3 tsp olive oil, divided
- 3 poblano peppers
- 4 ears fresh corn, shucked
- 1/3 cup mayo (or dairy-free mayo for vegan version)
- 1/8 cup soy milk
- 1 Tbsp fresh lemon juice
- 1/2 to 3/4 tsp salt
- 1/2 tsp freshly ground pepper
Preheat a grill to medium-high (or oven to 450 °F). Remove the plastic and packaging from the potatoes. Toss with one teaspoon olive oil and contents of the seasoning packet.
Place uncovered tray on grill or in oven. Cook for 20 minutes on grill (or 30 to 40 minutes) or until tender, stirring occasionally. If using the grill, check around 10 to 15 minutes. Depending on how hot your grill is, they may cook faster.
While the potatoes are cooking, prep the potatoes and peppers. Rub poblanos with one teaspoon olive oil and place directly on the grill. Cook until charred, flipping as needed.
Rub the remaining teaspoon of olive oil over the shucked corn cobs. Place directly on the grill and cook, turning as needed, until just blackened and blistered.
Remove the potatoes, peppers and corn from the grill. Let cool slightly. Halve (or quarter) the potatoes and remove the kernels from the corn cob. Place in a large bowl. Using your knife, remove the charred skin and seeds from the peppers. It should easily slip off. Chop and add to the bowl with the potatoes and corn.
Whisk together the mayo, milk, lemon juice, basil and 1/2 teaspoon salt and pepper. Season to taste, adding more lemon juice or salt as needed.
Toss with potato mixture and let sit for at least five minutes before serving.