Grilled Potato and Corn Salad |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A nice twist to a traditional summer favorite. 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 |
Directions:
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.
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