Grilled Potato and Corn Salad Recipe

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A nice twist to a traditional summer favorite.
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  • 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
45 mins
30 mins
1 hr
  • 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.

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