Ingredients
2 medium ears sweet corn1 large sweet red pepper2 pounds small red potatoes1 medium ripe avocado, peeled and cubed1 cup grape tomatoes, halved2 green onions, cut into 1/2-inch slices1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt1/4 cup reduced-fat mayonnaise1/4 cup salsa2 tablespoons lime juice1 tablespoon red wine vinegar2 teaspoons chopped pickled jalapeno slices1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon ground cumin1/4 teaspoon pepperDash cayenne pepperFresh cilantro leaves
Preparation
Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stem and seeds. Cut pepper into 1/2-in. pieces. Cut corn from cobs; set aside.
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions.
Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos, salt and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.
