1. Wash and halve your mini potatoes into bite-sized pieces, then add to a pot with enough water to just cover them. Bring to a boil then cook the potatoes on medium-high heat for 10-12 minutes or until they become fork-tender. Drain and rinse with cold water and set aside to continue cooling.
Boil about 2 cups of water in a kettle. Add your finely diced red onion into a small bowl and then pour the boiling hot water overtop. Soak the onion while you prepare the rest of your ingredients, about 15 to 30 minutes or so (this helps reduce the sharp bite of the red onion).
Turn on your bbq to high heat. While it's heating up, shuck your cobs of corn and lightly coat each one with olive oil. Turn heat down to medium-high and grill the cobs for about 8 minutes, turning them frequently to ensure each side gets nicely charred. Remove from grill and set aside until they're cool enough to handle.
Make your ranch powder: In a blender or food processor, add all of the ranch powder ingredients, cover with the lid and pulse several times until it forms uniform, blended powder with not many large pieces of herbs remaining. Transfer into a sealable jar or container and set aside.
Place your cooled grilled corn cobs flat-side down on a cutting board and carefully slice off the corn from top to bottom using a large sharp knife. Add the sliced corn into a large serving bowl.
Add the cooled potatoes to the serving bowl. Drain the red onion and add to the potatoes and corn.In a small bowl, whisk together the mayo, bbq sauce, lime juice, ranch powder, and if needed, a couple tbsp of water to thin out the sauce. Pour over the veggies. Mix everything together well until all the veggies are coated in the bbq ranch sauce. Cover the bowl and chill for at least an hour or up to overnight to allow the flavours to meld.
Garnish with chopped green onion or dill and enjoy! Great on its own or with your favourite plant-based burger!
