Warm Potato and Corn Salad

potatoandcornsalad

A perfect side dish for summer grilling  to compliment any type of protein. A tangy bite from the Dijon vinaigrette dressing with bursts of sweetness from the sautéed onions and corn.

Summer brings outdoor gatherings with a grill usually nearby. Barbecues are what I miss the most when summer comes to the US. Though Ho Chi Minh City experiences summer pretty much the whole year, it’s difficult to find the opportunity and location to grill.

In my family, my father is the Grill Master. He knows how to grill steaks to juicy perfection and it’s always a treat for my brother and I (now Si too!) when we go back for a visit. With the steaks there are the “must have” sides that have to be part of the meal or the meal feels incomplete. Grilled shrimp kabobs and my mom’s special fried rice are the “must haves.” Then, there are the additional sides consisting of carbs or veggies that are on rotation. Yes, our family is serious about our steak dinners!

Last year, I brought back a 10 in. cast iron skillet in my suitcase to get my steak fix without a grill. It weighed a ton in my suitcase, but it was worth the effort with the handful of times I have used it. Too bad our assistant keeps on cleaning the cast iron skillet thinking it’s dirty! I’ve re-seasoned it four times already, and the poor skillet is currently waiting for another session. Out of these few steak meals here in Ho Chi Minh City, a new side was created to substitute the usual preparation for potatoes. This side is even yummy on its own. I am sure this warm potato and corn salad will become an instant favorite in regular rotation to compliment your mains.

And of course, Happy Father’s Day!

Warm Potato and Corn Salad
(Serves 2)

INGREDIENTS
2 regular sized Idaho potatoes
½ cup of fresh, canned, or frozen corn
¾ cup of sliced onions
1 tbsp. of olive oil
1 tbsp. of unsalted butter
Salt & Pepper to taste

Dressing:
1 tbsp. Dijon mustard
1 tbsp. sherry or red wine vinegar
1 tbsp. olive oil
1 tsp. Italian herb seasoning

Peel two Idaho potatoes and slice into 1 in. by 1 in. cubes. Place steamer in a large pot filled with 1-2 inches of water. Turned on the stove to high. Add cubed potatoes into the steamer when the water is boiling.  Place the lid of the pot on top and set the stove to med-high. Steam until a fork or a knife easily pierces into one of the cubes (about 15-20 minutes). While the potatoes are steaming, prepare the dressing. In a small bowl, place all the dressing ingredients, whisk to combine, and set aside. It is okay if the dressing doesn’t emulsify.

Set stove to medium-high and heat a large skillet (nonstick works well) before adding the olive oil. Sauté sliced onions until lightly brown. Add the corn into the skillet and sauté until the corn starts to brown. Clear the skillet in the middles by pushing the corn and onions to the sides of the pan.

Set stove to medium heat. Add the tbsp. of butter and evenly coat the middle of the pan as it melts. Place steamed potatoes in a single layer in the center. Cook until the underside is lightly brown. Turn potatoes and cook until the underside is lightly browned. Carefully mix the corn, onions, and potatoes together so the potatoes don’t break apart.  Turn off the heat. Pour the dressing and carefully mix with the vegetables until they are evenly coated with the dressing. Add salt & pepper to taste. Serve warm.

This recipe is submitted to the Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans!

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