Grilled Potato And Corn Salad

• 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

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

sweet corn, red potatoes, extra virgin olive oil, extra virgin olive oil, cherry tomatoes, red bell pepper, green bell pepper, yellow bell pepper, red onion, fresh basil, garlic, red wine vinegar, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/grilled-potato-and-corn-salad-233060 (may not work)