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.

15 mins
9 mins


  • grill
  • 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.

  • Step 2

    Start a medium sized pot of water to boil.

  • Step 3

    Add the Little potatoes to the boiling water and cook for 15 minutes or until fork tender.

  • Step 4

    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.

  • Step 5

    Chop red onion and season with salt and pepper, add to corn.

  • Step 6

    Add bacon lardons. Season with salt and pepper.

  • Step 7

    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.

  • Step 8

    Remove from heat and add in the red wine vinegar, olive oil, and basil. Toss gently and serve.