Yield: 3/4 cup vinaigrette
When grilled in a foil packet, potatoes absorb the flavors of the aromatics in the package while they steam and brown. If you double the recipe, you’ll get the best results by making two separate foil packages. You’ll have more dressing than you need; the leftovers are equally good on fish tacos or grilled shrimp.
Put half of the corn kernels in a medium bowl, and mash them with a fork to release some of their milk. Add the oil, vinegar, citrus juice, syrup, salt, and several grinds of pepper. Whisk well. Stir in the remaining corn kernels and chives.
Feel free to substitute any baby potato for the fingerlings.
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