If you’re looking for a summer favorite that’s easy to make and packed with flavor, grilled potato and corn salad is where it’s at. I love combining tender, smoky potatoes with sweet, charred corn for a side dish that pairs perfectly with burgers or BBQ.
It’s simple to grill up a batch, and the mix of textures keeps every bite interesting.
What makes grilled potato and corn salad stand out is how grilling adds a smoky depth to familiar ingredients, turning a classic potato salad into something a bit more special. Adding fresh herbs and a tangy dressing ties everything together, making it a crowd-pleaser every time.
This salad is one of those dishes that feels like summer in every bite, perfect for picnics, cookouts, or just a casual dinner outside. For a great example, check out this grilled potato and corn salad recipe.
Essential Ingredients for Grilled Potato and Corn Salad
When I make grilled potato and corn salad, I focus on picking the best potatoes and fresh corn first. Then, I carefully select colorful vegetables and aromatic herbs that balance the smoky flavors from the grill.
Finally, I bring it all together with the right oils, vinegars, and seasonings to make sure every bite sings.
Choosing the Best Potatoes
For this salad, I like Yukon Gold potatoes because they hold their shape well after boiling and grilling. Their creamy texture and subtle buttery flavor work perfectly with the other ingredients.
Red potatoes are okay but can be a bit waxy. Avoid starchy ones like russets since they can fall apart.
I slice the potatoes about ¼ inch thick for even cooking and to get a nice char on the grill. Boiling them just until tender before grilling shortens cooking time and prevents dryness.
This method also locks in a soft center without making them mushy.
Types of Corn to Use
Fresh sweet corn is non-negotiable for me when grilling. I husk the ears and brush them lightly with olive oil before placing them on the grill.
This enhances their natural sweetness and adds smoky char that’s essential for an authentic summer taste. If fresh corn isn’t available, frozen corn can work but lacks the juicy bite of fresh grilled corn.
Once grilled, I cut the kernels off the cob and mix straight into the salad. The bright, crisp corn contrasts beautifully with the warm potatoes.
Fresh Vegetables and Herbs
I usually toss in some grilled poblano peppers and green onions for a little smoky kick and crunch. You can experiment with red, green, or yellow bell peppers if you want more color and mild sweetness.
A handful of cherry tomatoes adds a juicy pop. Fresh herbs like basil and cilantro are my go-tos.
They brighten up the salad big time. Chopped garlic cloves give a subtle zing, but I keep it mild to avoid overpowering the dish.
These ingredients bring freshness that balances the grilled flavors.
Oils, Vinegars, and Seasonings
Extra virgin olive oil is key. It adds richness without overshadowing the other ingredients.
I split the oil between coating the potatoes and brushing the corn before grilling. For acidity, I prefer a splash of fresh lime juice or red wine vinegar.
They brighten the salad and cut through the richness of the mayo or sour cream-based dressing. When seasoning, kosher salt and fresh ground pepper are my defaults—they amplify natural flavors without being too salty or spicy.
For exact measurements and step-by-step guidance, you can check this grilled potato and corn salad recipe.
How to Make Grilled Potato and Corn Salad
Getting this salad right means perfectly cooking the potatoes first, then grilling the corn and other veggies until they get that smoky flavor. After that, it’s all about mixing everything with a zesty dressing to bring the flavors together.
Preparing the Potatoes
I start by cutting medium Yukon Gold potatoes into quarter-inch slices. Then I place them in a large saucepan, cover with water, and bring to a boil.
Once boiling, I reduce the heat and let them cook uncovered for about 5 minutes until they’re just tender. This step is key because you don’t want to overcook the potatoes before grilling.
After draining, I toss them with a tablespoon of olive oil. This keeps the potatoes from sticking on the grill and helps them crisp up nicely while grilling.
Grilling the Corn and Other Vegetables
While the potatoes are cooling a bit, I get my grill heated to medium. I brush the sweet corn with olive oil and place it directly on the grill.
I also grill red onion slices and sometimes poblano peppers until they get nice char marks. The vegetables usually take around 10-15 minutes, and I turn them often to avoid burning.
Once done, I let the corn cool slightly before cutting the kernels off the cob.
Combining Everything Together
Now, into a big bowl go the grilled potatoes, cut corn kernels, sliced red onions, and a handful of chopped fresh basil. I mince a couple of garlic cloves and toss those in too.
For dressing, I whisk together olive oil, red wine vinegar, salt, and pepper. This gets poured right over the salad to coat everything lightly.
I give it a good toss so the flavors mix well. Sometimes I add more fresh basil on top before serving for an extra pop of freshness.
Tips for Perfect Results Every Time
Getting your grilled potato and corn salad just right comes down to managing cooking time, tweaking ingredients to match your taste, and mastering how you grill your veggies. Little adjustments here and there make a big difference in flavor and texture.
Time-Saving Tricks
I like to grill the corn and potatoes simultaneously to cut down on total cooking time. Since potatoes take longer, I put them in a foil pan or grill basket so they cook evenly without falling through the grates.
This also keeps the potatoes juicy and tender. While the potatoes grill, I rub olive oil and season the corn with salt and pepper before putting it on the grill.
The corn usually takes about 7 to 10 minutes, a lot less than the 20 to 30 minutes potatoes need, so I start the potatoes first. Prepping all the veggies and making the vinaigrette ahead of time lets me toss everything together quickly once they’re done.
Custom Variations
I often tweak the salad to keep things interesting or fit dietary needs. This grilled potato and corn salad is naturally gluten-free and vegan, but you can add grilled chicken or shrimp for protein if you want something more filling.
Basil is my go-to herb, but I switch it out sometimes for dill, parsley, or chives, depending on what I have on hand. Adding diced jalapeño or red pepper flakes gives a nice kick if you like some heat.
For extra flavor, I’ll toss in roasted bell peppers or even crumbled feta cheese for a creamy contrast. If fresh corn isn’t available, grilled frozen corn in a foil packet works well too.
Grilling Techniques
Grilling is where the dish really comes alive. I always aim for a nice char on both the potatoes and corn because that smoky flavor lifts the whole salad.
For the potatoes, I check tenderness by poking a piece with a fork; if it slides in easily, they’re ready. I brush olive oil on the corn and potatoes before grilling to prevent sticking and help with that golden crust.
You can adjust grill temperature to avoid burning—medium heat works best for even cooking without charring too aggressively. If you prefer a juicier corn, wrapping ears in a foil packet with a bit of butter and herbs keeps it moist.
Using a charcoal grill adds extra smokiness, but a gas grill does the job well and makes temperature control easier.
Serving and Storing Your Potato and Corn Salad
Getting the most from grilled potato and corn salad means thinking about how it looks, what goes with it, and how to keep it fresh. I always plan a few simple ways to serve it right and store leftovers safely.
Presentation Ideas
When I serve this salad, I love using vibrant garnishes like extra cotija cheese, fresh cilantro leaves, and lime wedges. It instantly brightens the plate and adds a fresh pop of flavor.
Serving it in a rustic bowl or a colorful dish frames the summer vibes perfectly. I sometimes add sliced grilled green onions on top for a smoky crunch.
If you want to get a bit fancier, consider layering the salad with grilled corn and potatoes for a staggered visual effect. Keeping the ingredients chunky helps show off the grilled textures.
Pairings and Occasions
Grilled potato and corn salad is one of my go-to sides for summer BBQs and outdoor picnics. It pairs especially well with grilled meats like chicken, steak, or fish.
The smoky and creamy flavors complement juicy burgers perfectly, too. I often bring this salad to family cookouts or casual gatherings where it can sit set out buffet-style.
If you’re aiming for a vegetarian meal, it works well with grilled veggies or a fresh green salad. That balance of creamy, smoky, and fresh keeps the meal interesting.
Make-Ahead and Storage Tips
I usually make my grilled potato and corn salad a few hours ahead to let the flavors meld. It refrigerates well covered for up to 24 hours without losing texture.
Before serving, I let it sit out at room temperature for about 30 minutes so it’s not too cold. This step makes the flavors more pronounced.
Store leftovers in an airtight container in the fridge.
If the salad looks dry after refrigeration, a quick stir and a squeeze of fresh lime juice revives it.
Avoid freezing because the creamy dressing might separate. The potatoes can get mushy when thawed.
