Grill on medium-high heat either in a pan on the stove top or on the grill. Grill until tender and slightly charred. (Approximately 10 minutes)

Remove from heat, let cool slightly before handling, then cut off the kernels using a sharp knife.  Place into a large bowl.

Slice the potatoes in half and place in a pan of boiling water, cook the potatoes until tender.  Drain and add to the bowl of corn.

Add green onions, mustard, salt, pepper, vinegar and dill.  Toss to combine well.

Refrigerate to chill or serve immediately.  The flavor is enhanced if refrigerated overnight (optional)