This grilled fresh corn off the cob, with bacon and potato salad reminds me of Warm German Potato Salad, but this is much lighter. It is perfect for this time of year with fresh corn at every market stall. I served it with Grilled Pork Tenderloin recently and it was delicious.

Grilled Corn, Bacon and Potato Salad

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Course: Sides
Cuisine: Southwestern
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 6-8 medium red skinned potatoes sliced into 1/2" rounds
  • kosher salt for cooking the potatoes
  • 1 cup frozen or canned corn
  • 1/2 lb bacon cut into lardons, I used slab bacon

Cider Vinegar Dressing

  • 1 whole shallot finely chopped
  • 3 tbsp cider vinegar
  • 8 tbsp olive oil
  • 1 clove garlic clove grated
  • 1/2 tspn Dijon mustard
  • 3/4 tspn white sugar
  • 1/2 tspn kosher salt
  • 1/4 tspn ground black pepper


  • Gather all ingredients before starting recipe.
  • Combine all dressing ingredients in a jar with a tight fitting lid, shake well and set aside until ready to use.
  • Put sliced potatoes into a medium sauce pan filled with water. Season with kosher salt and bring the water to a boil. Reduce heat to fast simmer and cook for 10-12 minutes, or until the potatoes are firm tender. Do not overcook.
  • While the potatoes are cooking, slice bacon and add to a cold skillet. Set heat to medium high and cook bacon, stirring, until most of the fat has been rendered, 5-6 minutes.
  • Remove bacon, set aside, drain the skillet of all of the the fat and add the corn. Cook corn on medium high until the kernels begin to char, about 4-5 minutes.
  • Drain potatoes when cooked and add to a shallow rimmed plate. Pour about 1/3 of the dressing on the potatoes. Gently toss to cover all surfaces.
  • After a few minutes, add the bacon and corn and drizzle another 1/3 of the dressing over the entire salad and toss again.
  • Serve this salad warm or at room temperature.

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