Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Small red potatoes

  2. 1 tablespoon 15ml Olive oil

  3. 1 1/2 cups 93g / 3 1/3oz Fresh corn - (abt 3 ears) (or 1 1/2 cups thawed frozen corn)

  4. 1/2 cup 118ml Buttermilk

  5. 2 tablespoons 30ml Mayonnaise

  6. 1 tablespoon 15ml White wine vinegar

  7. 3 tablespoons 45ml Scallions - chopped (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut potatoes into 3/4-inch wedges. In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well. In a large skillet heat oil until hot but not smoking and cook corn, covered, over moderately-high heat, shaking skillet occasionally, until browned, about 3 minutes. Cool corn slightly and combine with potatoes in a large bowl. Potatoes and corn may be cooked 1 day ahead and chilled, covered. In a small bowl stir together buttermilk, mayonnaise, and vinegar. To potatoes and corn add buttermilk mixture, scallions, and salt and pepper to taste, tossing to coat. This recipe yields 8 servings.


Send feedback