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 & 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 Red Potato & Grilled Corn 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.

Enjoy!

Print Recipe

Red Potato & Grilled Corn Salad

Yield: 4 servings

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

  • 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 tablespoons fresh lime juice
  • 2 tablespoons chipotle in adobo 
  • 1 garlic clove, minced
  • 1/2 cup light olive oil
  • 4 teaspoons honey
  • Pinch of cayenne
  • Salt and pepper 

Directions:

  1. 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.
  2. 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.
  3. 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.
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