Red Potato and Grilled Corn Salad

In a medium saucepan, add the potatoes and cover with water. Bring to a boil over high heat. When the water begins to boil, add some salt to flavor the potatoes. Reduce heat to medium and cook potatoes until tender when pierced with a knife or fork, about 15 minutes. When the potatoes are tender, drain them and rinse with cold water. Add potatoes to a large bowl and set aside.

While the potatoes are cooking, preheat a gas or charcoal grill (feel free to use an indoor grill). Drizzle corn with olive oil and salt and pepper. Cook the corn directly over the heat until the kernels are brown all over, turning often, about 8 minutes. Remove corn from the grill and set aside to allow it to cool.

When the corn is cool enough to handle, carefully cut kernels off the cob. Add corn kernels, scallions, radishes and cilantro to the bowl with the cooked potatoes.

In a small bowl, whisk together lime juice, chipotle in adobo, garlic, honey and cayenne. Slowly whisk in olive oil. Add salt and pepper to taste. Pour vinaigrette over potato mixture. Toss to combine. Add more salt and pepper to taste. Enjoy!

Inspired by Better Homes and Gardens Magazine