"This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona..."
INGREDIENTS
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1-1/2 pounds large red potatoes, quartered lengthwise
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3 tablespoons olive oil
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2 poblano peppers
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2 medium ears sweet corn, husks removed
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1/2 cup buttermilk
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1/2 cup sour cream
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1 tablespoon lime juice
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1 jalapeno pepper, seeded and minced
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1 tablespoon minced fresh cilantro
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1-1/2 teaspoons garlic salt
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1 teaspoon ground cumin
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1/4 to 1/2 teaspoon cayenne pepper
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Lime wedges