Grilled Corn, Tomato and Potato Salad

There is a particular kind of abundance that comes with the end of summer.

The tomatoes are at their sweetest, fresh corn is everywhere, and meals can still be enjoyed outside—even if the evenings are beginning to feel a little cooler. It is the perfect time for recipes that are fresh and colourful, but substantial enough to carry us gently into the next season.

This grilled corn, tomato and potato salad sits exactly in that space. It brings together tender baby potatoes, juicy tomatoes and lightly charred corn, all coated in a creamy lemon dressing. A handful of fresh herbs keeps everything bright, while a little red onion adds just enough sharpness to balance the sweetness of the vegetables.

It is simple food, made with familiar ingredients, but it feels generous and thoughtfully put together—the kind of salad that can become dinner with very little else on the table.

A salad made for late summer

Potato salad is usually associated with mayonnaise-heavy dressings and backyard gatherings. This version keeps the comforting potatoes, but gives them a fresher, more seasonal direction.

Grilling the corn brings out its natural sweetness and adds a slightly smoky flavour. The tomatoes release a little of their juice into the salad, while the lemon dressing settles into the warm potatoes and coats everything without feeling too rich.

The result is somewhere between a traditional potato salad and a fresh summer vegetable salad. It is filling enough to serve as a light meal, but it also makes an easy side dish for grilled chicken, fish, sausages or veggie burgers.

Make the most of seasonal produce

This is one of those recipes where good produce does most of the work.

Fresh corn is especially sweet toward the end of summer, and grilling it only takes a few minutes. If you do not have access to an outdoor grill, you can cook the corn in a cast-iron skillet or directly under the broiler.

Small tomatoes work particularly well because they hold their shape and distribute their flavour throughout the salad. Cherry, grape or small heirloom tomatoes are all lovely here. Larger tomatoes can also be used—simply cut them into bite-sized pieces and allow any excess juice to drain before adding them.

Baby potatoes make the salad especially easy to prepare, since they only need to be halved. Yellow-fleshed potatoes are ideal because their creamy texture absorbs the dressing while still holding together.

A creamy dressing that still feels fresh

The dressing is made with mayonnaise, plain Greek yogurt, lemon juice and Dijon mustard. The yogurt lightens the mayonnaise and adds a gentle tang, while the lemon keeps the whole salad bright.

Pouring some of the dressing over the potatoes while they are still slightly warm allows them to absorb more flavour. It is a small step, but it makes a noticeable difference.

Fresh parsley and chives add colour and freshness without overwhelming the vegetables. Basil would also be delicious if you have some growing in the garden or waiting to be used in the refrigerator.

Easy ways to make it your own

The salad can easily be adapted according to what you have available.

For a more substantial meal, add hard-boiled eggs, chickpeas, grilled chicken or crumbled feta. Diced cucumber can bring a little extra crunch, while avocado makes the salad even creamier.

You can also add a pinch of smoked paprika to reinforce the flavour of the grilled corn, or a finely chopped jalapeño if you would like a little heat.

This is not a recipe that needs to be followed too rigidly. It is meant to make good use of what late summer has to offer.

Grilled Corn, Tomato and Potato Salad

A fresh yet satisfying late-summer salad made with tender baby potatoes, charred corn, juicy tomatoes and a creamy lemon-herb dressing.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 2 people

Course: Main Course, Salad

Cuisine: Canadian

Ingredients Equipment Method Notes

Ingredients

  

For the salad

• 1½ lb baby yellow potatoes halved
• 3 ears fresh corn husks and silk removed
• 2 tsp olive oil
• 2 cups cherry or grape tomatoes halved
• ¼ small red onion thinly sliced
• ¼ cup fresh parsley roughly chopped
• 2 tbsp fresh chives finely chopped
• Salt and black pepper to taste

For the creamy lemon dressing

• ¼ cup quality mayonnaise or vegan mayonnaise
• ¼ cup plain Greek yogurt or plain, unsweetened plant-based yogurt
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 small garlic clove finely grated
• ½ tsp granulated sugar or honey
• ¼ tsp salt
• Black pepper to taste

Equipment

• Large saucepan
• Colander
• Outdoor grill, grill pan or cast-iron skillet
• Cutting board
• Sharp knife
• Small mixing bowl
• Whisk or fork
• Large salad bowl

Method

 

1. Place the potatoes in a large saucepan and cover them with cold, generously salted water.
2. Bring the water to a boil, then reduce the heat slightly and cook the potatoes for 12 to 15 minutes, or until they are tender when pierced with a knife but still hold their shape.
3. Drain the potatoes well and leave them to cool for about 5 minutes.
4. While the potatoes are cooking, preheat a grill, grill pan or cast-iron skillet over medium-high heat.
5. Brush the corn lightly with olive oil and season it with a small pinch of salt and black pepper.
6. Grill the corn for 8 to 10 minutes, turning regularly, until the kernels are tender and lightly charred in several places. Transfer it to a cutting board and allow it to cool slightly.
7. Prepare the dressing by whisking together the mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, garlic, sugar or honey, salt and black pepper.
8. Place the warm potatoes in a large salad bowl. Add approximately half of the dressing and gently toss until the potatoes are coated. Leave them to cool for another 10 minutes.
9. Stand each ear of corn upright on the cutting board and carefully slice downward to remove the kernels.
10. Add the grilled corn, tomatoes, red onion, parsley and chives to the potatoes.
11. Pour over the remaining dressing and gently toss everything together. Taste and adjust the seasoning with additional salt, pepper or lemon juice if needed.
12. Serve immediately while slightly warm, or refrigerate the salad for 30 minutes if you prefer it chilled.

Notes

• The potatoes should be tender but not falling apart. Begin checking them after approximately 10 minutes of cooking.
• Adding part of the dressing while the potatoes are still warm helps them absorb more flavour.
• If raw red onion tastes too strong, soak the slices in cold water for 10 minutes before draining and adding them to the salad.
• The salad can be prepared several hours in advance. For the freshest texture, add the tomatoes and herbs shortly before serving.
• Store leftovers in an airtight container in the refrigerator for up to three days.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @thesmallplenty on Instagram and hashtag it #thesmallplenty.