Photo: Leigh Beisch; Styling: Dan Becker
MAKES: 8 to 10 servings

NOTES: You can grill the corn a day ahead of using it; cover and chill. Or, instead of grilling the corn, you can broil it 4 inches from heat, turning several times, until lightly browned all over, about 10 minutes. You can make the mashed potatoes up to 2 days ahead; cover and chill, then reheat in a microwave oven on full power (100%), stirring occasionally, until heated through, 10 to 15 minutes.

How to Make It

Step 1

Lightly rub corn with oil. Lay corn on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning often, until corn kernels are lightly browned all over, with some blackened spots, 5 to 7 minutes (see notes). Let stand until cool enough to handle, then, holding corn upright in a deep bowl, cut kernels from ears with a sharp knife.

Step 2

Meanwhile, in a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add potatoes and cook until very tender when pierced, about 20 minutes. Drain and return to pan.

Step 3

Add butter and 3/4 cup milk and beat with an electric mixer on medium speed, or mash with a potato masher, until smooth. Beat or stir in roasted corn and chipotles to taste. If potatoes are stiffer than you like, beat in a little more milk. Add salt and pepper to taste. Spoon into a serving bowl.

Ratings & Reviews

iheartoaktown's Review

November 27, 2013

mjmayinsf's Review

June 13, 2010
Tasty side dish. I was a little unsure about the crunchy corn in the potatoes, but my husband loved it. 3 stars and his 5 stars = 4 stars. If you don't like the heat, cut down on the chipotles - they are VERY hot!

tara31's Review

August 16, 2009
The grilled sweet corn makes the entire recipe - don't skip it! I only used 2 T. of butter and almond milk instead of cream, which lightened the recipe drastically. No need for all of the fat - the flavors are wonderful without it. I also used 5 canned chipotles instead of 2 and added 5 garlic cloves to the potatoes while they boiled. Only had 3 lbs. of potatoes, which made more than enough!

Jendavis's Review

February 16, 2009
These potatoes are the BEST!!!!! Only added one can of peppers - they were still a little bit warm. Will make again & again! Great flavor!!!!