This is great served with grilled flank steak and ice-cold beer or lemonade. Stuck indoors? A grill pan for the corn yields an equally delicious summer salad.

　　

Ingredients

serves 6

　　2 pounds medium red-skinned potatoes

　　3 ears fresh corn, husks removed

　　2 poblano chiles, charred (see page 35), peeled, stemmed, seeded, and chopped

　　1 cup chopped scallions (white and pale green parts only)

　　1/2 cup sour cream

　　1/4 cup mayonnaise

　　1/4 cup chopped fresh cilantro

　　Salt and freshly ground black pepper

　　

Step 1

Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.

　　

Step 2

Meanwhile, prepare a grill or grill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.

　　

Step 3

Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad to taste with salt and pepper. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)

　　Fresh Mexico