Categories: Sides

Ingredients

• 5 ears of corn, shucked
• 1 small red onion, cut into rings but not separated
• 11/2 pounds fingerling potatoes (also use small gold or red new)
• 1 cup cut green beans, blanched
• 1 cup creamed corn
• 2 tablespoons chopped thyme
• 1 tablespoon chopped sage
• 1 tablespoon chopped parsley
• 1/2 cup sour cream
• 2 tablespoons lemon juice
• salt and pepper to taste

Directions

1. Grill corn and onions by brushing lightly with olive oil, until onions and corn are cooked and marked from the grill. Cool slightly. Cut corn kernels from cob and separate onion rings. Place in large bowl, set aside.
2. Cut potatoes into bite sized pieces and boil until tender, about 20 minutes. Drain and season potatoes. Add to mixing bowl with onions and corn and add all other ingredients. Toss until fully blended and mixed.
3. Serve immediately, slightly warmed, or chill overnight to allow flavors to develop. Serve just warmer than room temperature.

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