Ingredients
- Oilfor coating grill grate and screen
- 1 pound new Potatoes
- 1 tablespoon of Olive oil
- 1 Red bell pepper
- 2 Ears cornhusked
- 3 tablespoons of chopped Flat-leaf parsley
- 1/2 cup of chopped Red onion
- 3 tablespoons of Extra-virgin olive oilFor Dressing :
- 2 tablespoons of fresh Lemon juice
- 3 tablespoons of Red wine vinegar
- 1 minced Garlic cloves
- 2 tablespoons of Grapeseed oil
- 1/2 teaspoon of Kosher salt
- 1/4 teaspoon of Ground black pepper
Directions
Grilled Potato, Roasted Corn, and Smoked Pepper salad are the perfect combo of flavors. The roasted corn is so sweet, and the smokey pepper salad adds a unique taste to the dish. The recipe is easy and clear to follow. You can cook this delicious dish in less than 35 minutes.
Featured image:
Maize on fire
by Jason Witwicker @ flickr
Steps
1 Done | Heat your grill and coat the grill grate with oil after brushing it. |
2 Done | Paint corn and potatoes with olive oil. Place potatoes on the grill screen with corn and red pepper at once on the grate. You should cover and cook it till vegetables become tender and brown. This process takes about 20 minutes for potatoes (turn them halfway through), 15 minutes for the pepper (turn them 3 or 4 times), and 15 minutes for corn (turn about 3 or 4 times). If your grill has a temperature gauge, keep it at around 350°F. |
3 Done | Skin the pepper with your fingers, get rid of stem, core, and seeds, and properly dice the pepper. |
4 Done | Scatter potatoes into small pieces. You should also cut corn kernels from the cob (holding corn vertically cutting down cob). Throw In all of the vegetables in a bowl with red onion and parsley. |
5 Done | Finally, blend dressing ingredients in a bowl with a small whisk and add to the salad; Now, it’s ready to serve. |
