Charred Sweetcorn and Potato Salad for a Summer Barbecue

This charred sweetcorn and new potato salad serves six as a barbecue side, with firm, tender potatoes and a tangy mustard dressing. Allow about 50 minutes for preparation and cooking, plus at least one hour for chilling, and keep the finished salad cold until it is served.

By GlobeBids Food Desk
Updated 24 August 2026

Charred sweetcorn and potato salad recipe card

• Serves: 6 as a side dish
• Preparation: 20 minutes
• Cooking: 30 minutes
• Chilling: At least 1 hour
• Total time: About 1 hour 50 minutes
• Make ahead: Up to 24 hours
• Equipment: Large saucepan, colander, barbecue or ridged grill pan, long tongs, mixing bowl and sharp knife

Waxy new potatoes are the best choice because they retain their shape after simmering and dressing. The corn can be charred on a barbecue for a smoky finish or cooked in a grill pan when outdoor cooking is not practical.

Ingredients for six servings

• 1kg waxy new potatoes, scrubbed
• 4 fresh sweetcorn cobs, husks and silk removed
• 6 spring onions, thinly sliced
• 180g thick Greek-style yoghurt, or 150g mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon wholegrain mustard
• 1 lemon, finely zested and juiced
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon runny honey or maple syrup
• 15g flat-leaf parsley or chives, finely chopped
• ¾ teaspoon fine salt, plus extra for the potato water
• ½ teaspoon freshly ground black pepper
• 1–2 tablespoons cold water, if needed

Choose potatoes of a similar size. Halve any noticeably larger ones so the entire batch finishes cooking at roughly the same time.

Simmer the potatoes without breaking them up

Put the potatoes in a large saucepan and cover them with cold water by about 2cm. Season the water with salt, then bring it gradually to the boil. Starting with cold water helps the centres cook before the outsides become excessively soft.

As soon as the water boils, reduce the heat to a gentle simmer. Vigorous boiling makes the potatoes collide, loosens their skins and can break their edges. Cook for 15–20 minutes, depending on size.

Begin checking after 12 minutes. Insert the point of a small knife into one of the largest potatoes; it should enter with little resistance, but the potato should not split or fall from the knife. Avoid repeatedly piercing every potato.

Drain carefully in a colander and leave the potatoes to steam-dry for five minutes. Cut whole potatoes in half once they are cool enough to handle. Their surfaces should still be warm when the first dressing is added, as warm potatoes absorb seasoning more readily than fully chilled ones.

Char the sweetcorn outdoors or in a grill pan

For a barbecue, prepare a clean cooking grate over a stable medium-high heat. Brush the dry corn cobs with one tablespoon of olive oil away from the flames. Place them across the grate and cook for 8–10 minutes, turning with long tongs every two minutes, until the kernels are tender and marked with patches of deep brown char.

Keep the barbecue outdoors in a well-ventilated position, away from walls, fences and anything flammable. Do not spray oil near a lit barbecue, and use a separate clean plate and tongs for the cooked corn if other utensils have touched raw meat.

For the indoor method, heat a ridged grill pan over medium-high heat. Add the lightly oiled cobs and cook for 10–12 minutes, turning frequently. Use an extractor fan or open a window because the dry pan may smoke. Reduce the heat if the kernels blacken before becoming tender.

Rest the corn until it can be handled safely. Stand each cob upright in a wide bowl or rimmed tray and slice downwards with a sharp knife to remove the kernels. The rim helps stop the kernels scattering across the work surface.

Mix the mustard dressing and add it at the right stage

Whisk the yoghurt or mayonnaise with both mustards, the lemon zest, two tablespoons of lemon juice, the remaining tablespoon of olive oil, honey or maple syrup, salt and black pepper. If using mayonnaise, loosen it with one or two tablespoons of cold water until it coats a spoon without becoming runny.

Reserve about one-third of the dressing. Gently fold the remaining dressing through the steam-dried potatoes while they are warm but no longer piping hot. Dressing them immediately after boiling can make yoghurt watery, while waiting until they are completely cold reduces flavour absorption.

Leave the dressed potatoes for 10 minutes, then fold in the charred corn and half of the spring onions. Spread the salad in a shallow covered container so it cools efficiently, then refrigerate for at least one hour.

Shortly before serving, fold through the reserved dressing, chopped herbs and remaining spring onions. Taste and adjust the lemon, salt or pepper. Use a wide spoon and turn the mixture gently so the potato pieces remain intact.

Allergen swaps for the dressing

The yoghurt version contains milk, while standard mayonnaise usually contains egg. Both Dijon and wholegrain mustard contain mustard, which is also an allergen.

• For a dairy-free salad, use an unsweetened, thick plant-based yoghurt or egg-free vegan mayonnaise.
• For an egg-free salad, choose yoghurt or a clearly labelled egg-free mayonnaise.
• For a mustard-free version, omit both mustards and add another tablespoon of lemon juice, extra chopped herbs and a small pinch of garlic powder. This changes the intended mustard flavour but retains acidity and freshness.
• For a vegan version, use plant-based yoghurt or vegan mayonnaise and maple syrup rather than honey.

Check every packaged ingredient label, particularly mayonnaise, mustard and plant-based alternatives, when cooking for someone with an allergy. Prevent cross-contact by using clean bowls, knives and spoons.

Make the salad ahead without losing its texture

The components can be prepared in stages if the barbecue is the following day:

• Up to 24 hours ahead: Cook the potatoes, char the corn and prepare the dressing. Dress the warm potatoes as directed, cool them promptly, then refrigerate everything in covered containers.
• Up to 12 hours ahead: Combine the chilled potatoes and corn. Keep the reserved dressing, herbs and spring onions separate.
• Before leaving or serving: Fold in the fresh ingredients and reserved dressing. Add a small squeeze of lemon if the chilled salad needs brightening.

Do not freeze the salad. Thawed potatoes can become grainy, while yoghurt or mayonnaise dressings may separate.

Keep the salad chilled when serving outdoors

Store the finished salad covered in a refrigerator at 5°C or below. Transport it in an insulated cool box with frozen ice packs and keep the box closed, shaded and separate from hot food.

At the table, put out a smaller serving bowl and retain the rest in the cool box, replenishing it with a clean spoon as required. This keeps most of the salad cold and reduces unnecessary handling.

Use a dedicated serving utensil that has not touched raw meat, poultry or seafood. Keep the bowl covered between servings, and do not return food from the table to the clean chilled container. If the salad has become warm or its storage time is uncertain, do not save it for another meal.

Source: Editorial research