Grilled Potato and Corn Salad Recipe
Rate & Review
A nice twist to a traditional summer favorite.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
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
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.
: Grill the corn and potatoes at the same time to reduce overall cooking time.
Grilled Sweet Potato Salad with Balsamic Vinegarette
fresh flat leaf parsley
red bell pepper
Grilled Chicken Potato Salad
baby red potatoes
Grilled Potato Salad
large red onion
More Similar Recipes
Grilled Potato and Corn Salad Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com