1. Cook the Potatoes
Boil baby gold potatoes in well-salted water until fork-tender. Drain and halve while still warm; the warmth is key to the next step.
2. Grill the Corn
Grill your ears of corn over high heat until charred and fragrant. Cut the kernels off the cob.
3. Make the Dressing
Whisk together softened Spanish Paprika Chèvre with chili powder, smoked paprika, cumin, garlic powder, lime juice, dijon, olive oil, and apple cider vinegar until smooth. Add a small splash of water to loosen if needed.
4. Combine While Warm
Pour the dressing over the warm potatoes and corn immediately. The heat helps the chèvre melt in and coat everything evenly. Add jalapeño, green onions, and cilantro. Toss gently to combine. Taste and adjust seasoning.
5. Serve
Enjoy hot, at room temperature, or cold straight from the fridge; all three are excellent.
Flavor Profile
Smoky and spiced from the Spanish Paprika Chèvre.
Bright and tangy from the lime and vinegar.
Sweet char from the grilled corn.
Pairs Well With
- Cold Mexican lager
- Sparkling jalapeño limeade, or cucumber agua fresca
- Veggie skewers
If you recreate it, tag @rebel.cheese on Instagram! We'd love to see your creation.
