Instructions: Parboil the potatoes in salted water for 15 minutes. Remove from heat while still firm and let cool in water to keep skins intact. Cut in half and toss with olive oil, garlic, salt and pepper.

Preheat the oven to 400 degrees, or light a grill. Roast the potatoes, uncovered, in the oven or skewer and grill until tender and lightly browned.

Blanch the ears of corn in boiling water for 3 minutes. Drain, cool and cut the kernels off cobs. Toss the jalapenos in a skillet with the sesame oil and toast lightly. Add the corn just before the peppers are done, stirring vigorously with a wooden spoon to separate the kernels.

In a large bowl, combine the cooled roasted potatoes with the corn mixture.

Add the tomatoes and parsley and toss with the Balsamic-Dijon Vinaigrette just before serving.

Serves 4.

VINAIGRETTE: Whisk ingredients together in a mixing bowl.

Makes 1/3 cup.

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