Recipes - print - Grilled Potato and Corn Salad

Grilled Potato and Corn Salad - Recipe

A nice twist to a traditional summer favorite.
view recipe online: https://www.recipetips.com/recipe-cards/t--2609/cheesy-biscuits.asp
Grilled Potato and Corn Salad Recipe
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.

 
 
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