Grilled Potato and Corn Salad
Prep Time: 45 minutes
Cook Time: 30 minutes

Ingredients
- 2 ears of fresh sweet corn, husks and silks removed
- 2 pounds small red potatoes, washed and cut into 3/4 inch cubes
- 1/4 cup plus 3 tablespoons extra virgin olive oil
- 2 cups red, yellow or orange cherry tomatoes, halved
- 1/2 red bell pepper, cut into 1/4 inch cubes
- 1/2 green bell pepper, cut into 1/4 inch cubes
- 1/2 yellow bell pepper, cut into 1/4 inch cubes
- 1/2 cup small red onion, diced
- 1/2 cup fresh basil, chopped
- 2 cloves garlic, chopped fine
- 3 tablespoons red wine vinegar
- kosher salt and fresh ground pepper to taste

A nice twist to a traditional summer favorite.

Directions

Heat grill to medium heat.
Drizzle 1 tablespoon of olive oil on corn and rub it
over all of the kernels. Salt and pepper the corn. Place on grill for approximately 7 minutes,
turning occasionally. Allow to cool and then cut the kernels from the cob.
Place potatoes in
an aluminum foil pan. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Place
pan on grill, cooking the potatoes for 20-30 minutes, turning occasionally until tender.
In
a large bowl, mix together the corn, potatoes, tomatoes, peppers, onion, basil, and garlic.
In
a small bowl, whisk the remaining oil and the vinegar together. Add to the salad and toss together.
Season with salt and pepper and serve.

TIP: Grill the corn
and potatoes at the same time to reduce overall cooking time.