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

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

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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.

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