How to Make Summer Corn Salad with Asparagus - A Step-by-Step Guide

When the sun is shining, and the weather is warm, nothing beats a refreshing and vibrant summer salad. And when it comes to seasonal produce, few things scream summer quite like sweet corn and tender asparagus. This Summer Corn Salad with Asparagus recipe celebrates the flavors of the season, combining these two delightful veggies with a medley of other fresh ingredients to create a dish that is as beautiful as it is delicious.

This salad is perfect for summer picnics, barbecues, or a...

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Ingredients

  • 6 ears corn, husk and silk removed
  • 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
  • 1 (7 ounce) jar roasted sweet red peppers, drained and chopped
  • 2 cloves garlic, minced
  • 6 basil leaves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 3 cups

  • Preheat an outdoor grill for medium-low heat and lightly oil grate.
  • Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
  • Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
  • Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.
  • Nutrition

    174 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 155mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 6g
    • Vitamin C: 14mg
    • Calcium: 25mg
    • Iron: 2mg
    • Potassium: 546mg