Summer is finally here and in my neck of the woods (as we like to say) it will be winding down before we know it. Fortunately, we can still sit outside and enjoy family picnics and dinners for another month or so before settling in for the long winter.

I like to buy local whenever possible. Nothing tastes better than cooking with ingredients fresh from the garden.

I love the idea of pairing grilled corn with spicy brown mustard and potatoes to keep my salad light. I think this potato salad perfectly highlights local corn and fresh Maine potatoes.

This recipe is easily doubled and you can enjoy it year round by using organic frozen corn lightly sauteed in a dry skillet.

Grilled Corn and Potato Salad

Yield: Makes 6-8 servings



4 ears of local corn, husked
2 pounds of red or white potatoes, washed
1 tablespoon finely chopped chives



2 tablespoons spicy brown mustard (you may substitute your favorite mustard)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons apple cider vinegar
1 1/2 tablespoons chopped fresh dill

If you happen to have CFW nutrispice, add a teaspoon to this recipe for a little extra zip!



Grill husked corn on medium high heat until tender and slightly charred, about 10 minutes.
Remove and let cool slightly before handling.
Cut off kernels using a sharp knife. Place into a large bowl.
Cook the potatoes in a large saucepan of boiling water until tender, about 15 minutes.

Drain the potatoes, add to the corn along with mustard, salt, pepper, vinegar. Toss well to combine and sprinkle with chives. Serve and enjoy!