Grilled Corn & Baked Potatoes

6 servings

  • 4 ears corn, in husks
  • 6 red potatoes
  • 6 golden potatoes
  • 6 purple potatoes
  • 2 tbsp butter, melted
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ cup parsley, chopped
  1. Preheat oven to 350 degrees. Onto a large baking sheet, sprinkle a light layer of salt.
  2. Onto one side of baking sheet place ears of corn (still in husks). Place potatoes on the other half.
  3. Bake for 25 minutes. Remove corn. Place potatoes back in oven and continue baking an additional 20 to 25 minutes, until skins are crispy and flesh feels soft.
  4. Shuck corn and cut into thirds.
  5. Into a large bowl add butter, salt and pepper. Add corn cobs and toss to coat.
  6. Onto a grill or grill pan on medium-high heat, grill corn for 10 minutes, rotating occasionally to ensure equal browning/charring. (This can be done just before you grill lobster tails).
  7. Remove potatoes from oven. In a large bowl, add corn, splash of olive oil and chopped parsley. Toss together.