Grilled Potato And Corn Salad - cooking recipe

Ingredients

2 ears of fresh sweet corn, husks and silks removed
2 lbs small red potatoes, washed and cut into 3/4 inch cubes
1/4 cup extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
2 cups cherry tomatoes, halved
1/2 red bell pepper, cut into 1/4 inch cubes
1/2 green bell pepper, cut into 1/4 inch cubes
1/2 yellow bell pepper, cut into 1/4 inch cubes
1/2 cup red onion, diced
1/2 cup fresh basil, chopped
2 garlic cloves, chopped fine
3 tablespoons red wine vinegar
kosher salt
fresh ground pepper

Preparation

Drizzle 1 tablespoon of olive oil on corn and rub it over all of the kernels.
Salt and pepper the corn.
Place on grill for approximately 7 minutes turning occasionally.
Allow to cool and the cut the kernels from the cob.
Place potatoes in an aluminum foil pan.
Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper.
Place pan on grill, cooking the potatoes for 20-30 minutes turning occasionally until tender.
In a large bowl, mix together the corn, potatoes, tomatoes, peppers, onion, basil and garlic.
In a small bowl, whisk the remaining oil and the vinegar together.
Add to the salad and toss together.
Season with salt and pepper and serve. tip: Grill the corn and potatoes at the same time to reduce overall cooking time.