The combination of sweet corn and grilled potatoes is a hit here.
3 pounds fingerling potatoes, scrubbed and halved
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper
1. Preheat a gas or charcoal grill to medium-high. Place the potatoes in a bowl or pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Using a grill basket or layer in some foil, grill the potatoes until tender, about 15-20 minutes. Remove from grill and cool to room temperature.
2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.
3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.