#SundaySupper Red Potato and Grilled Corn Salad

Happy Sunday! Today’s #SundaySupper theme is garden recipes. I was thrilled when I found out what this weeks theme was going to be. I love growing fresh herbs in the summer and using them in my recipes. They really brighten a dish. I made red potato and grilled corn salad with a chipotle lime vinaigrette for this week’s #SundaySupper. It’s perfect for summer picnics, barbecues, and deck parties. Not only is this salad delicious, it’s healthy. There is no mayo in this salad.

This salad is full of fresh garden ingredients:  red potatoes, radishes, grilled sweet corn, scallions, and fresh cilantro.

The vinaigrette that tops the salad is amazing. It’s made with spicy chipotles, tart limes, and sweet honey. Sweet, tart, and spicy is my favorite combination.

This salad is extremely easy to throw together. That’s what I love about. If you have a last minute party to attend, don’t worry, this salad can be made in 15 minutes.


Check out the other garden recipes that my fellow foodie friends are cookin’ up for this weeks #SundaySupper:

Cocktails and Wine Pairings: 



Side Dishes:





adapted from Better Homes and Gardens

1 lb. red potatoes, scrubbed and chunked into 1-inch cubes

3 ears fresh corn, husked

6 radishes, thinly sliced

2 scallions, thinly sliced

1/4 cup fresh cilantro, chopped

2 tbs. fresh lime juice

2 tbs. chipotle in adobo (I keep a bowl in my fridge already chopped and ready to use)

1 garlic clove, minced

1/2 cup light olive oil

4 tsp. honey

pinch of cayenne

salt and pepper to taste

In a medium saucepan cover potatoes with water. Bring to a boil over high heat. When the water begins to boil, add some salt to flavor the potatoes, about 1/4 cup. Reduce heat to medium and cook potatoes until tender when pierced with a knife or fork, about 15 minutes. When the potatoes are tender, drain and rinse with cold water. Add potatoes to a large bowl.

While the potatoes are cooking, preheat a gas or charcoal grill (feel free to use an indoor grill). Drizzle corn with olive oil and salt and pepper. Cook the corn directly over the heat until the kernels are brown all over, turning often, about 8 minutes. Remove from grill and set aside. When the corn is cool enough to handle, cut kernels off the cob. Add corn, scallions, radishes, and cilantro to the bowl with the cooked potatoes.

In a small bowl, whisk together lime juice, chipotle in adobo, garlic, honey, and cayenne. Slowly whisk in olive oil. Add salt and pepper to taste. Pour vinaigrette over potato mixture. Toss to combine. Add more salt and pepper to taste. Enjoy!


51 responses

  1. This looks like a great salad for BBQ season… I bet it would be the perfect pairing with a big juicy steak fresh off the grill! 🙂 I just love that bright pop of colour from the radishes and corn, too.

  2. Now I know why this made the top 9!! The radishes kinda throw me off a little, but I love red potatoes and corn. Saving this recipe for sure!!

  3. Hi Jennie! So glad to have found you on Foodbuzz and that we are neighbors, sort of! I live in Montgomery County….near Bethesda! I love your blog and I love this potato salad. I grow fresh herbs in the spring and summer, too. This potato salad looks so fresh and bright….love that there is no mayo here. I’m looking forward to seeing all the scrumptious things you cook up! : )

  4. What a lovely salad! I love all the ingredients except the cilantro… Whenever I see it, I substitute with parsley or something. This is a great side dish. Pinning it 🙂

  5. Pingback: Friday Fun! March 11, 2012

  6. jennie, this week you all really outdid yourself with the Sunday Supper. i love, love, LOVE your salad. i have a tiny weakness for salads with corn in them, and the combination of the corn, the potatoes and all the other good things sounds amazing. can’t wait to try this!

  7. These are great elements for a southwestern salad! I hardly see that much of radishes, except in leaf salads, so I like that you used it here. Also, the dressing does spark and interest as well with notes of citrus and heat. Well done!

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