Little Potato Charred Corn Salad Little Potato Charred Corn Salad

Little Potato Charred Corn Salad

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.

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Little Potato Charred Corn Salad

By Tara Noland

Little Potato Charred Corn Salad

Ingredients

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

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Product Used

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

Terrific Trio

Terrific Trio

Where To Buy

Preparation

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.

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.

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