INGREDIENTS
½ red onion, finely chopped
6 ears of corn, roasted or one 16-ounce bag of frozen corn, defrosted
2 pounds fingerling potatoes
2 roasted red peppers, skin removed
½ cup fresh cilantro, chopped
1 cup sour cream
½ cup mayonnaise
1 tablespoon olive oil
salt and pepper
PREPARATION
Toss potatoes with olive oil and roast in a 400-degree oven for 25 minutes or until tender, cool.
Carefully slice the corn off of each cob and add to a large bowl.
Chop roasted red peppers into small pieces; add to bowl.
Add onions, potatoes, sour cream and mayonnaise; combine thoroughly.
Add salt and pepper to taste, then fold in cilantro.
Chill until ready to serve.
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