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Summer Corn Salad with Asparagus
Summer Corn Salad with Asparagus
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Vibrant corn and asparagus salad with roasted peppers and basil - a refreshing summer side dish.
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
  • 6 basil leaves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and black pepper to taste
Instructions:
  • Prepare your outdoor grill by preheating it to medium-low heat and lightly oiling the grate.
  • Grill the corn until tender, about 10 minutes, turning frequently. Let them cool, then cut the kernels off the cob.
  • In a large saucepan, bring lightly salted water to a boil. Quickly cook asparagus for 1 minute until just tender. Drain in a colander and cool rapidly under cold running water. Set aside.
  • Mix together the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl, and season with salt and pepper to your liking. Enjoy at room temperature or chilled.

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