Fossie’s Charred Corn and Potato Salad
From Mr. Wilkinson’s Well-Dressed Salads by Matt Wilkinson
2 pounds and 3 ounces boiling (waxy) potatoes, such as fingerling or small yellow finn or rose fir, peeled and roughly diced
2 ears corn, husked
½ cup mayonnaise
¼ teaspoon chipotle chili powder
1 tablespoon chopped pickled jalapeño chilies
3 spring onions (scallions), chopped
1 small handful cilantro (coriander) leaves, picked, washed and chopped
Juice of 1 lime
Salt, to taste
Freshly ground black pepper
Place the potatoes in a pot and cover with water. Bring to a boil and cook for 5–7 minutes, or until tender when poked with a sharp knife. Drain and set aside.
Meanwhile, preheat a broiler or grill to high. Toast the corn ears until nicely browned all over, but not burned (you could even toast them over a naked gas flame). It’ll take a good 15–20 minutes to cook the corn. Take off the heat, let cool a little, then slice off the kernels using a sharp knife.
In a small mixing bowl, stir together the mayonnaise, chili powder and jalapeño chili.
Put the potato and corn in a mixing bowl, then stir in the mayo mixture. Add the rest of the ingredients and season with salt and freshly ground black pepper. Mix together gently, then serve.
This is the perfect barbecue salad or lunch. A good sprinkling of fried bacon or chorizo doesn’t go astray, and adds a lovely texture.
Photo by Jacqui Melville
Check out our review of Mr. Wilkinson’s Well-Dressed Salads in our July/August 2015 issue, out now!