I love summer corn but there are only so many ways you can eat it, especially when you don’t have a grill (I know, I know…break out the tiny violins). While you can cook corn on the cob in a pot of boiling water or in the microwave, I think it’s sweetest and most flavorful when grilled in the husk.
Earlier this week I was flipping through Sheryl Crow’s cookbook, If It Makes You Healthy, which she co-authored with her chef Chuck White. I came across a potato salad that appealed to me not only because it was full of fresh basil or because it’s about ten times healthier than most of the potato salads you’ll find, but because it included a unique way to cook corn: roasted in the oven.
At first, I objected to a summer recipe that asks you to use your oven for a prolonged period of time, first to cook corn and then to roast potatoes, but this is worth it in the end. The roasted corn has a nice charred flavor without actually being charred and in my opinion, tastes a lot better than it does on the stove top.
Another great thing about the salad is that instead of heavy dressings, this uses apple cider vinegar for tangy flavor, which the potatoes absorb nicely. The recipe also calls for basil, which I recommend adding just before serving so it doesn’t wilt.
Roasted Potato and Corn Salad
What You Need:
Vegetable oil cooking spray
2 1/2 pounds unpeeled red potatoes, diced into 1/2-inch cubes
1 medium red onion, thinly sliced
2 tablespoons canola oil
kosher salt
freshly ground black pepper
1 1/2 cups roasted fresh corn
1 cup diced celery
2 teaspoons garlic powder
1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
3/4 cup thinly sliced fresh basil
How-To:
Heat oven to 425°. Coat a baking sheet with cooking spray. Toss potatoes and onion with canola oil in a bowl; season with salt and pepper; spread evenly on baking sheet. Bake until crispy yet fork-tender, 20 to 25 minutes. Cool to room temperature. Return to bowl; add corn, celery and garlic powder. Whisk olive oil and vinegar in a bowl; drizzle over potatoes and onions; toss to coat well. Season with salt and pepper. Cover; refrigerate at least 2 hours and up to 8 hours; stir in basil before serving.
Cooking corn:
Soak unhusked ears of corn in water for 10 to 15 minutes. Heat oven to 375°. Cook ears in a shallow pan until kernels are tender, about 25 minutes. Let cool. Remove and discard husks and silk; slice kernels off cob. Three ears of corn should yield about 1 1/2 cups of kernels. If you have a little more, all the better! If you prefer to grill the corn in the husks, simply pull back husks to remove silk, then close husks back over ears of corn. Grill until kernels are tender, about 25 minutes. Let cool; shuck; slice kernels off cob.
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{ 50 comments… read them below or add one }
Yummers! I have most of these ingredients, too! I love salads like this. And I just bought a bunch of basil at the farmer’s market. I might have to make it this week!
I totally can relate to not having a grill! I didn’t for the last 12 years! Now I do and I am LOVING it. But for all those years, my heart would ache a bit when I saw a recipe that required a grill.
Delicious and totally worth turning on the oven!
i would turn on the oven for this salad, light and with roasted flavors. yum
Wow, that sounds so flavorful and amazing! Perfect for a summer barbeque, I think
mmm I am all about potato salads (or summer salads in general) that do not involve mayo (ick!). This looks fantastic. I bet the flavors come together so perfectly!
The potato salad actually looks tasty and light. Perfect for summer!
Mmmm…that sounds really great…and there is absolutely nothing like charred corn. I’ve been eyeing this book at the library, but haven’t brought it home with me as of yet…how do you like it in general?
My hubs and dad are both BIG tater salad lovers!
what a great way to use the corn!
yum! i love summer corn… this looks delicious and fresh!
What a beautiful, healthy looking salad. I’m still playing the little violin. Everyone needs a bbq. I think it’s a law in Australia that you must have at least one in order to live here.
You can roast corn wrapped in tinfoil with a bit of butter and salt in there, too, just like you’d do on the grill – it’s not as good as the real thing, but what is, and it’s an acceptable substitute for people who, like me, lack not only a grill but also any kind of outdoor real estate to put it on.
I love grilled corn. I have done under a broiler in the overn and on a gas burner stove top. The stove top was kinda crazy but it works with fresh corn and it is quick and good.
Love the combo of ingredients in this salad!
I absolutely love how this recipe sounds! I know what you mean about turning the oven on in summer, but I’m so glad you didn’t let that stop you
This is being bookmarked! Great recipe, Maris!
Great looking potato salad, and I love that you don’t have to peel the potatoes. Sorry to hear you don’t have a grill!
This sounds fresh and delicious!
I love the sound of this with the roasted veggies and the light dressing! Packed full of flavor!
I can’t wait to try this! Haven’t really bought much corn, this gives me a reason!!
Sounds like a fresh, summery potato salad recipe to me. Who knew Sheryl could rock … and cook. And I will totally get out the violins for your lack of grill-capability. Now, I may be a woman currently obsessed with her grill, but even through a clear lens, this information is tragic. Just tragic.
Have you ever had butter and sugar corn from New England? Specifically the CT River Valley area? Hands down, best corn of my life… and I don’t just say that because I grew up here! Seriously delish.
Omggg this looks so good! YUM!
Yum! I’ve never roasted corn in the oven; but, I am sure it is delicious! If it ever cools off here, I would love to give that a try. Thanks for sharing this recipe! I’ve been wanting to pick up that cookbook.
mmm agreed with you. roasted potatoes are just so fabulous. and if you add corn, that’s just heaven.
the dressing here reminds me of german potato salad!
I must admit that I did a double take when I saw the title-I had no idea Sheryl Crow has a cookbook out!
Are you on a Blogging Marathon ? I am having tough time catching up on your posts dear !
Corns these days taste so sweet ad soft .. and potatoes are my fav anytime of the year. I should try this salad for sure .
Sounds delicious! I haven’t even had any summer corn yet. What am I waiting for?! I know it’s so perfect right now, and I walk by it every day at work. I just don’t think to grab some!
I avoid mayo, so I LOVE this. Did you like her cookbook?
I definitely empathize on the grill issue. I get so jealous of those with backyards during the summer! This salad sounds perfect to alleviate the boringness of boiled corn. Delicious!
Love this recipe! I’ll have to give it a try- so perfect for summer.
I didn’t know Sheryl Crow had a cookbook. I wonder if its available here in the UK. The potato salad looks lovely and summery. Great for a picnic.
*kisses* HH
Again, learned something new. I had no idea sheryl crow liked to cook much less had a cookbook. How cool is that and i love the title as well as that song.
The potato and corn salad looks delish. I love combining potatoes with corn and with that simple but flavorful dressing this is sure to be on my dinner table this week!
I had not heard that Cheryl Crow had a cookbook. I love the name.
I agree with you on grilling the corn! So much better!
I didn’t know S Crowe co-authored a cookbook – multi-talented!
The potato salad sounds great. I’ve never baked corn before.
So glad to see another potato salad recipe that uses light ingredients and no mayo. My wife will love it.
What a great healthy clean recipe, so glad to see a potato salad that uses no mayo. I love Cheryl Crow and didn’t know she came out with a cook book!
corn is just so amazing right now. i love this idea – any recipe that includes fresh summer corn is instantly going to be great!!
Love corn and potatoes! This salad sounds delicious and we don’t have a grill either so I feel your pain, maris!
This was a great find. The salad looks delicious and would be a perfect addition to any meal. Summer corn just can’t be beat. I hope you have a great day. Blessings…Mary
This sounds great. Her new book really looks good. Hope you had a great weekend! I am so excited to meet you this fall in Nashville.
I usually avoid potato salads since most of them aren’t healthy at all. This one sounds great!
I’ve bookmarked it because I’ve never tried a potato salad like this before. It sounds really wonderful with all that fresh basil!
Ooh, this sounds delicious! I do love potato salads, but they’re so often dripping in mayo…combining the roasted potatoes and the yummy, charry (totally a word) summer corn sounds like the perfect solution. (Basil just seals the deal.)
ooh, this sounds amazing! and might have to try this method for roasting corn, no grill here either
I have that cookbook, too, but haven’t had the chance to try something from it yet. I’ll have to try this recipe out!
I’d never have thought to put corn in a potato salad, but it seems to fit so well now that you’ve suggested it! Plus, I love a non-mayo-based potato salad, especially for picnics!
This is gorgeous and healthy and delicious looking. A total trifecta of food. I have not seen something like this either and now I am very tempted to buy her book.
This sounds amazing! I don’t know why I only eat potato salad in the summer..this would be perfect all year round!