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Serves 6-8

Ingredients:

• 2 1/2 pound bag MountainKing® Butter Gold Potatoes or Butter Reds, washed (Do not peel!)
• 2 ears corn with the shuck left on, soaked in cold water
• 1/2 cup sliced green onions
• 1 cups good-quality mayonnaise (Low-fat may be used.)
• 1/8 cup grated Parmesan cheese
• 2 tablespoons fresh lime juice
• 1 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (Use more if desired.)
• Optional: fresh chopped cilantro and chopped red pepper for garnish

Directions

1. Roast corn on the grill, turning occasionally, for 20-25 minutes or until done. OR roast
   the corn in the oven at 400F for 20 min. Shuck the corn and carefully cut the kernels from the cobs with a sharp knife. Set corn kernels aside.
2. Boil potatoes in salted water for 12-15 minutes, or until tender but not mushy.
   Drain and let cool.
3. Place all remaining ingredients starting with sliced green onions and ending with the cayenne pepper in a very large mixing bowl. Stir well to combine. Add potatoes and corn to bowl. Mix thoroughly to combine. Adjust seasonings, chill, and serve.