Potato and Corn Salad with Bacon, Gorgonzola, and Sherry Vinaigrette

Delicious salad which takes advantage of late summer sweet corn. Great for picnics as it requires no refrigeration!




3 ears fresh corn, unhusked 2 large red bell peppers 2 pounds of 1½ to 2 inch diameter unpeeled red skinned potatoes, quartered 4 thick bacon slices, cut into ½ inch pieces ½ cup extra virgin olive oil 3 tablespoons Sherry wine vinegar ⅓ cup crumbled gorgonzola cheese 1 cup chopped green onions 3 tablespoons chopped fresh oregano

Nutritional information

No nutrition information available


Grill corn until husks are blackened, about 15 minutes. Remove husks and silk after corn cools. Cut kernels from cobs and place in a large bowl. Prepare red peppers for grilling. Place on grill, skin side down, and grill without turning until skins are blackened and blistered. Remove from grill and cool for about 10 minutes. Peel peppers and cut into ½ inch squares. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain, let cool for 5 minutes in a strainer. Put in the large bowl with the corn. Saute bacon until crisp. Drain and crumble into bowl with corn and potatoes. Whisk oil and vinegar in a small bowl to blend. Season with salt and pepper. Add bell peppers, cheese, onions and oregano to the bowl containing the corn, potatoes and bacon. Pour dressing over salad and toss to coat. Serve warm or at room temperature.