Grilled Potato and Corn Salad

Submitted by Gwencallon

"A nice twist to a traditional summer favorite."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 8

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.