 | | Directions |
- 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.
TIP: Grill the corn and potatoes at the same time to reduce overall cooking time. |
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Prep Time: 45 minutes
Cook Time: 30 minutes
|  | | Ingredients | | - | | 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 |
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