Description
This vegan, gluten-free grilled corn and potato salad with crispy sage is light, healthy, and bursting with summer flavor—perfect for BBQs and picnics!
Ingredients
Scale
Grilled Corn:
- 3 ears of fresh corn (about 2 1/4 cups corn kernels; may use frozen and thawed fire-roasted corn, if desired)
- 1 tablespoon extra virgin olive oil
Potatoes:
- 1 ½ pound small, thin-skinned mixed potatoes, with peel (i.e., purple, pink, gold)
- Water
Fried Sage Leaves:
- 2 tablespoons extra virgin olive oil
- 1 large bunch fresh sage leaves, separated into leaves
- Course salt (as desired)
Salad:
- ½ medium red onion, sliced
1 cup coarsely chopped fresh parsley or cilantro
1 cup cherry tomatoes, sliced in half
1 large avocado, peeled, sliced
Spicy Cumin Vinaigrette:
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 small chili pepper, finely diced
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt, as desired (optional)
Instructions
- Shuck corn (remove leaves and corn silk), brush with 1 tablespoon olive oil, and grill over medium heat, turning to cook evenly, until tender and golden (about 15 minutes). Allow to cool slightly, then slice corn off the cob by holding the wide end level on a cutting board, and slicing the corn off from top to bottom in a downward motion. Makes about 2 1/4 cups of cooked corn kernels. If desired, may substitute frozen, thawed fire-roasted corn. Set aside and cool slightly.
- Meanwhile, place potatoes (unpeeled) in a medium pot filled two-thirds full of water. Cover and bring to a boil. Reduce heat to medium and cook until just tender but not mushy (about 10-15 minutes, depending on size). Drain off water immediately, and allow to cool. If desired, remove peels. Slice into cubes. Set aside and cool slightly.
- Make fried sage leaves by heating 2 tablespoons olive oil in a small skillet over medium heat. Add sage leaves and fry for just a few seconds until they are crisp. Transfer to a dish and sprinkle with coarse salt.
- Assemble salad by placing cooled corn and potatoes in a large salad bowl. Add sliced onion, chopped parsley or cilantro, cherry tomatoes, and avocado slices.
- Make Spicy Cumin vinaigrette by whisking together lemon juice, 2 tablespoons olive oil, garlic, cumin, smoked paprika, and salt as desired (optional) in a small dish.
- Drizzle vinaigrette over salad, and gently mix together to distribute vinaigrette. Serve immediately. May serve at room temperature or chilled. Makes 10 servings (about ¾ cup each).
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American