New Potato and Roasted Corn Salad


Roasting the corn adds a smoky, rich flavor, as does the chipotle.  

Wash 1 lb. of potatoes and then boil in salted water until just tender, 10-15 minutes.  Drain, rinse and allow to cool.

Remove the silk and any hanging leaves from 2 ears of corn.  Soak in water for 10 minutes.

Roast the corn on a hot grill, turning until the husks are lightly browned on all sides.  Alternately you can roast in the oven.  Remove and allow to cool, then pull off the husks and cut the kernels off into a bowl.

While the potatoes and corn are cooking, thinly slice 1/2 of a red onion and then chop roughly.  Place in a bowl with 2 T. red wine vinegar and let sit for 10 minutes.

Add 3 T. olive oil and 1 T. dijon mustard to the onions, along with 1/4 T. of mashed chipotle pepper or more, plus salt and pepper, to taste.

Pull leaves off 1 bunch of basil to make 1 C.

Dice the potatoes.

Toss the potatoes and corn with the dressing and the basil.  Season generously with salt and pepper.

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