Grilled Potato And Corn Salad Recipe

Name: Grilled Potato And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of fresh sweet corn, husks and silks removed; 2 lbs small red potatoes, washed and cut into 3/4 inch cubes; 1/4 cup extra virgin olive oil, plus; 3 tablespoons extra virgin olive oil; 2 cups 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 red onion, diced; 1/2 cup fresh basil, chopped; 2 garlic cloves, chopped fine; 3 tablespoons red wine vinegar; kosher salt; fresh ground pepper

Servings: persons

2 ears of fresh sweet corn, husks and silks removed
2 lbs small red potatoes, washed and cut into 3/4 inch cubes
1/4 cup extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
2 cups 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 red onion, diced
1/2 cup fresh basil, chopped
2 garlic cloves, chopped fine
3 tablespoons red wine vinegar
kosher salt
fresh ground pepper

1
Drizzle 1 tablespoon of olive oil on corn and rub it over all of the kernels.
2
Salt and pepper the corn.
3
Place on grill for approximately 7 minutes turning occasionally.
4
Allow to cool and the cut the kernels from the cob.
5
Place potatoes in an aluminum foil pan.
6
Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper.
7
Place pan on grill, cooking the potatoes for 20-30 minutes turning occasionally until tender.
8
In a large bowl, mix together the corn, potatoes, tomatoes, peppers, onion, basil and garlic.
9
In a small bowl, whisk the remaining oil and the vinegar together.
10
Add to the salad and toss together.
11
Season with salt and pepper and serve. tip: Grill the corn and potatoes at the same time to reduce overall cooking time.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ears of fresh sweet corn, husks and silks removed, 2 lbs small red potatoes, washed and cut into 3/4 inch cubes, 1/4 cup extra virgin olive oil, plus, 3 tablespoons extra virgin olive oil, and more.

Yes, Grilled Potato And Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Potato And Corn Salad

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