Southwestern Field Fresh Gold Potato Salad

1 - 5 pound bag mountain king gold potatoes, washed (do not peel!)

3 ears corn with the shuck left on, soaked in cold water

1 cup sliced green onions

2 cups good-quality mayonnaise (low-fat may be used.)

1/4 cup grated parmesan cheese

1/3 cup fresh lime juice

2 teaspoons worcestershire sauce

1 teaspoon salt

3/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper (use more if desired.)

optional: fresh chopped cilantro and chopped red pepper for garnish

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. 4. Add potatoes and corn to bowl. Mix thoroughly to combine. Adjust seasonings, chill, and serve.