Photo Credit Taste of Home Recipes

Servings: 12 / Total Time: 40 mins

Ingredients:

  • 2 medium ears sweet corn
  • 1 large sweet red pepper
  • 2 pounds small red potatoes
  • 1 medium ripe avocado, peeled and cubed
  • 1 cup grape tomatoes, halved
  • 2 green onions, cut into 1/2-inch slices
  • 1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup salsa
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons chopped pickled jalapeno slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • Fresh cilantro leaves

Directions:

  1. 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.
  • Meanwhile, 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 roasted red pepper and corn, and avocado, tomatoes and green onion.
  • Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos, salt and seasonings in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve sprinkled with fresh cilantro leaves.

Photo Credit Taste of Home Recipes