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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Potato And Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions