Little Potato Charred Corn Salad

Terrific Trio

by Tara Noland

(2 votes, average: 3.00 out of 5)

Loading...

Prep 15 mins
Cook 9 mins
Serves 8
Calories

Terrific Trio

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.

Print

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }

${ item.imperial_quantity }

${ item.name }

${ LPC.imperial } ${ LPC.metric }

Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Where To Buy

Preparation

Step 1 out of 9

Heat the grill to medium-high.

Step 2 out of 9

Char the corn and red onions on the grill for about 15 minutes, turning to get an even browning. Let cool.

Step 3 out of 9

Start a medium sized pot of water to boil.

Step 4 out of 9

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

Step 5 out of 9

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 6 out of 9

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

Step 7 out of 9

Add bacon lardons. Season with salt and pepper.

Step 8 out of 9

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 9 out of 9

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