1.5 lbs Terrific Trio Little Potatoes

5 ears Fresh corn

1/2 lb Bacon, cooked and cut into lardons

1 Red onion, quartered

Salt and pepper, to taste

1/4 cup Basil, sliced thinly

2 Tbsp Red wine vinegar

3 Tbsp Olive oil

Butter (optional), to taste


  1. Heat the grill to medium-high.
  2. Char the corn and red onions on the grill for about 15 minutes, turning to get an even browning. Let cool.
  3. Start a medium-sized pot of water to boil.
  4. Add the Little potatoes to the boiling water and cook for 15 minutes or until fork-tender.
  5. While the potatoes cook take a small bowl and invert it inside a large bowl. Stand your cooled ear of corn up on the upside-down bowl. Holding the ear at the top with your one hand slice downward with a sharp knife and let kernels fall into the large bowl.
  6. Chop red onion and season with salt and pepper, add to corn.
  7. Add bacon lardons. Season with salt & pepper.
  8. If you would like the salad warm to serve add a small dab of butter to a large non-stick frypan. Add corn, bacon, and onion mixture. Heat gently. Add potatoes when they are cooked. Season with salt and pepper.
  9. Remove from heat and add in the red wine vinegar, olive oil, and basil. Toss gently and serve.