Ingredients:

Street corn potato salad 

• 2 pounds Idaho russet potatoes, peeled
• 3 ears of corn, cooked and kernels removed
• 1 bell pepper, diced
• 1 jalepeno, diced and seeded
• 1 10-ounce package of queso fresco
• 1 clove fresh garlic, finely minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups mayo
• 1 cup sour cream
• Salt and pepper to taste

BBQ chicken legs 

• 1 pack of 12-15 drumsticks
• 1 jar of your favorite BBQ sauce
• 1 tablespoon of your favorite seasoning blend 

Directions:

1. Preheat the grill to 375 degrees. In a large pot, season with salt and add the peeled Idaho russet potatoes.
2. In a large bowl, mix the chicken legs, oil, and seasoning well. Make three slices to the bone in each chicken leg to speed up cooking. Place the seasoned legs on the grill.
3. In a mixing bowl add all potato salad ingredients except the potatoes.
4. Check the chicken and rotate for 25 minutes until the thickest part of the leg reaches an internal temperature of 165 degrees F.
5. Add the corn to the grill for 7-8 minutes, then set aside to cool. Slice off the kernels.
6. When then chicken is almost fully cooked (about 7 minutes), brush BBQ sauce on each leg and continue cooking while the sauce caramelizes.
7. Drain the potatoes once they are knife tender, about 25 minutes. Rinse with cool water. If the potatoes are crumbly or flaking, do not rinse with water and just drain them.
8. Crush the warm potatoes with your hands into the potato salad mixture and corn. Mix well. Taste for seasoning. Add salt and pepper to taste.
9. Serve up the salad with the BBQ chicken legs and enjoy!