2. Prepare the grill.
3. Toss the potatoes in a baking dish with 1 1/2 tablespoons of garlic oil, 1/2 teaspoon salt, and a pinch of pepper. Cover and roast until tender, about 30 minutes. When the potatoes are cool enough to handle, slice them in half on the diagonal.
4. White the potatoes are roasting, heat 1/2 tablespoon garlic oil in a small sauté pan. Add the corn and 1/4 teaspoon salt and cook over medium heat for 1 minutes. Add a little water, lower the heat, cover the pan, and cook until tender, 2 to 3 minutes. Set aside.
5. Brush the potatoes, onions, and chilies lightly with garlic oil and sprinkle with salt and pepper. Grill the potatoes until they're evenly marked, 4 to 5 minutes. Grill the onions until softened and evenly marked, about 3 minutes on each side. Grill the chilies until the skin is charred and blistered, about 2 minutes. Place the chilies in a covered bowl to steam for about 5 minutes.
6. Make the vinaigrette.
7. Coarsely chop the onion and place in a large bowl with the potatoes, corn, cherry tomatoes, and cilantro. Toss with the vinaigrette and season to taste with salt and pepper.
1. Mince a few garlic cloves and cover with extra-virgin olive oil. You can use the oil right away or let it steep 30 minutes to create a more intense garlic flavor. We add 1 tablespoon minced garlic to every 1/2 cup of olive oil, but it's up to you. Use as little or as much as you like.
2. Strain out the garlic and store the oil in a tightly covered container in the refrigerator.
Combine everything but the cayenne in a blender and blend until smooth. Season to taste with cayenne.
Tip: When corn is exceptionally sweet and tender, you can toss the shaved kernels right into the salad without sautéing them. You can also grill the corn on the cob - along with the potatoes, onions, and chilies - and then cut off the kernels.
Adapted from Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant by Annie Somerville (Scribner, 2003).
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.