Ingredients
2
medium poblano chilies*
1
1/2 cups fresh or frozen corn kernels
2
cups diced seeded tomatoes
3
green onions, thinly sliced
1/4
cup chopped fresh cilantro
1
tsp minced seeded jalapeño chili
1
1/2 pounds small red-skinned potatoes, cut in half, halves cut into 1/4-inch-thick slices
1
bunch watercress, thick stems trimmed
Directions
1.
Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeño into chili-bell pepper mixture.
2.
Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.
3.
Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.
4.
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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