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.
6-8mediumred skinned potatoessliced into 1/2" rounds
kosher salt for cooking the potatoes
1cupfrozen or canned corn
1/2lbbaconcut into lardons, I used slab bacon
Cider Vinegar Dressing
8 tbspnolive oil
1/4tspnground 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.