Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Char 2 poblano peppers directly over a gas burner on medium heat; place in a bowl, cover and let cool. Char 4 ears of corn over the burner; let cool. Peel, seed and chop the poblanos and cut the corn kernels off the cobs. Cook 2 pounds quartered small red-skinned potatoes in salted boiling water until tender, 12 minutes; drain and let cool. Whisk 1/2 cup each mayonnaise, buttermilk and chopped parsley and 2 tablespoons chopped pickled jalapenos plus 2 tablespoons brine in a large bowl; season with salt. Add the vegetables and toss. Refrigerate 2 hours.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love