This Little Potato Charred Corn Salad is easy to make, delicious to eat and will give you a new side to enjoy all summer long. With the ease of using Little potatoes you will be wanting to make this again and again.
- medium sized pot
- large bowl
- non-stick fry pan
- 1.5 lbs little potatoes
- 5 ears fresh corn
- 1/2 lb bacon, cooked and cut into lardons
- 1 red onion, quartered
- (to taste) salt and pepper
- 1/4 cup basil, sliced thinly
- 2 Tbsp red wine vinegar
- 3 Tbsp olive oil
- (to taste) butter (optional)
Heat the grill to medium-high.
Char the corn and red onions on the grill for about 15 minutes, turning to get an even browning. Let cool.
Start a medium sized pot of water to boil.
Add the Little potatoes to the boiling water and cook for 15 minutes or until fork tender.
While the potatoes cook take a small bowl and invert it inside a large bowl. Stand your cooled ear of corn up on the upside-down bowl. Holding the ear at the top with your one hand slice downward with a sharp knife and let kernels fall into the large bowl.
Chop red onion and season with salt and pepper, add to corn.
Add bacon lardons. Season with salt and pepper.
If you would like the salad warm to serve add a small dab of butter to a large non-stick fry pan. Add corn, bacon and onion mixture. Heat gently. Add potatoes when they are cooked. Season with salt and pepper.
Remove from heat and add in the red wine vinegar, olive oil, and basil. Toss gently and serve.