Grilled Corn and Potato Salad

2-3 ears of corn, husked

½ lb potatoes, sliced into quarter inch rounds

4 tablespoons olive oil, divided

½ cup (loosely packed) fresh basil leaves, large leaves torn

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon kosher or sea salt

Fresh cracked pepper to taste

Kosher salt, freshly ground pepper

Heat your grill to high.

Pack potatoes with olive oil, salt and pepper into a tightly wrapped piece of aluminum foil. You want to make sure the steam stays in to cook the potatoes quicker. Place on grill and rotate after about 7minutes. Should be ready in about 15 minutes, but varies depending on the grill temp.

Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. Place in fridge for 10 minutes to allow to cool. Remove potatoes from grill when tender and take out of foil. Let cool to room temp and place in bowl with corn.

Mix basil, EVOO, balsamic vinegar, salt and pepper into a bowl and whisk for good consistency. Give it a taste and adjust the seasoning if needed. 

Toss corn, potatoes and dressing together and serve.