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This Warm Jersey Corn Salad Recipe Will Win The Barbecue (VIDEO)

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A summer barbecue doesn't seem complete without two culinary staples: potato salad and grilled corn. But before you round up the usual ingredients and fire up the grill, charitable cookbook author Lisa Skye shares a brilliant way to enjoy these seasonal favorites without preparing two separate dishes. And you don't even need the grill at all.

With a recipe for Warm Jersey Corn Salad, Skye says you can enjoy the smoky chargrilled flavor of corn and the hearty bite of potatoes all in one flavorful plate -- and everyone at the barbecue is sure to love it.

"This is a really great summer dish," she says in the above video from #OWNSHOW. "You're going to be everyone's new best friend at your next barbecue."

Recipe by Restaurateur/Chef Jimmy Bradley, The Red Cat, New York, NY

Ingredients

6 small Yukon gold potatoes, diced (about 5 cups diced)
6 ears fresh Jersey corn (or any sweet corn), shucked and kernels removed from the cob (about 5 cups)
1 pound thin asparagus, trimmed, cut crosswise into 1 1/2-inch pieces
5 ripe plum tomatoes, de-seeded and diced
1 tablespoon chopped thyme
1/4 cup plus 2 tablespoons extra virgin olive oil
Freshly ground black pepper
Salt

Directions

Fill a large pot halfway with cold water. Season with salt and bring to a boil. Add the potatoes and boil until tender to a knifepoint, about 5 minutes. Drain through a fine-mesh strainer set over another pot. Transfer the potatoes to a large mixing bowl and bring the water to a boil over high heat. Add the asparagus and boil until al dente, approximately 2 minutes. ("Put the tips in just a minute later [than the stems], so that that way, we don't overcook the tips," Skye says.) Drain and add to the bowl with the potatoes.

Heat a wide, deep-sided, heavy-bottomed sauté pan over medium-high heat. Add the corn in batches, to avoid crowding, and toast until lightly browned, about 3 minutes. As each batch is done, add it to the bowl with the potatoes and asparagus. Add the tomatoes, thyme, and oil, and season with salt and pepper. Toss, divide among individual plates, and serve warm.

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Filed by Lisa Capretto
 

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