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.
Equipment
- 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)
Instructions
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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.
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Step 2
Start a medium sized pot of water to boil.
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Step 3
Add the Little potatoes to the boiling water and cook for 15 minutes or until fork tender.
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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.
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Step 5
Chop red onion and season with salt and pepper, add to corn.
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Step 6
Add bacon lardons. Season with salt and pepper.
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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.
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Step 8
Remove from heat and add in the red wine vinegar, olive oil, and basil. Toss gently and serve.
