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BBQ Corn and Potato Salad Recipe

Corn on the cob is a summer staple. There may be many ways to grill corn on the cob, but one thing’s for sure: it’s always delicious.

Our Great Canadian Griller Recipe Contest winner, Natalie Van Apeldoorn, is taking grilled corn on the cob to a whole new level with her recipe for BBQ Corn and Potato Salad. The sweet grilled kernels combine with BBQ roasted baby potatoes, fresh green onion, and a hint of dill dressed with a simple mix of mustard and vinegar to create the ultimate grilled salad.

Here’s how to make this simple and delicious side dish:

BBQ Corn and Potato Salad

Prep Time 45 mins
Cook Time 15 mins
Ready In 1 hr
Yields 4 servings


    • 4 cobs of corn, husked and brushed with grapeseed oil
    • 4 lbs new baby potatoes, halved
    • 3 tsp grapeseed oil
    • 4 green onions, chopped
    • 2 tsp of a grainy mustard
    • Salt  and p epper
    • 1/4 cup red wine vinegar
    • 4 tbs chopped fresh dill


  1. Preheat the grill to medium-high heat.
  2. Coat the husked corn in 1 tsp of grapeseed oil and grill until tender – rotating as you go to get even grill marks – usually about 10-15 min.
  3. Put potatoes in a tin foil pouch.
  4. Cut kernels from the corn cobs.
  5. Add the corn kernels, 2 tsp of grapeseed oil, and salt and pepper to the tin foil pouch.
  6. Toss quickly to distribute seasoning.
  7. Place foil packet on bbq until potatoes are cooked through, about 10-20 min.
  8. In a bowl, add onions, mustard and the contents of the tin foil pouch. Sprinkle with vinegar and stir.
  9. Let cool.
  10. When ready to serve, add a bit of grapeseed oil and fresh dill, as well as salt and pepper to taste.

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