Grilled Red Potato and Sweet Corn Salad

Prep Time 30 min
Cook Time 15 Min
Servings 4
Difficulty Easy

Ingredients

  • 12 small red potatoes (about 1 1/4 pounds), washed
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2 tbsps. fresh lime juice
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 ears corn on the cob, husks removed
  • Crisco® Original No-Stick Cooking Spray
  • 1 medium jalapeno pepper, minced
  • 1 tsp. paprika
  • 1 tsp. grated lime peel
  • 1/4 tsp. cayenne pepper
  • 1/4 cup chopped cilantro
  • 1/3 cup crumbled queso fresco or feta cheese

Directions

  • Step 1

    MICROWAVE potatoes on microwave-safe plate on HIGH 5 to 7 minutes or until potatoes begin to soften, rearranging potatoes every 2 minutes for even cooking. Let stand 5 minutes. When cool enough to handle, cut potatoes into 1/2-inch slices.

  • Step 2

    WHISK together oil, lime juice, salt and black pepper in large bowl. Remove 3 tablespoons oil mixture; brush on warm potatoes and corn. Reserve remaining oil mixture.

  • Step 3

    COAT cold grill grate with cooking spray. Heat grill to medium-high heat (350° to 400°F.). Grill potatoes and corn, covered with grill lid, 6 to 8 minutes or until golden brown, turning occasionally.

  • Step 4

    STIR jalapeno, paprika, lime peel and cayenne pepper into remaining oil mixture. Remove corn from cobs. Toss corn, potatoes and cilantro in oil mixture. Sprinkle with crumbled cheese. Serve warm.

Serving size
(1/4 of recipe)

  • Calories 610
  • Calories from Fat190g
  • Total Fat 22g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 670mg
  • Potassium 0mg
  • Total Carbohydrates 93g
  • Dietary Fiber 9g
  • Sugars 9g
  • Protein 14g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet