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Summer Corn Salad with Asparagus

Summer Corn Salad with Asparagus

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Jocelyn

Jocelyn

A simple, sweet and enjoyable taste of summer. This salad is great served as a side dish, or serve with nacho chips.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium-low heat and lightly oil grate.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Kristi Goulette Lozensky
30

Kristi Goulette Lozensky

6/3/2007

Very good recipe! I did make some changes though. I used fresh red pepper instead of the jarred peppers and I also added 2 or 3 Tablespoons of finely chopped red onion. Would be a great salad to bring to a picnic or BBQ, tastes great chilled or at room temperature.

Deborah Miller
19

Deborah Miller

5/31/2007

This was really great and refreshing. I added a little pasta I had leftover and used a little more oil and vinegar than what was called for. It was tasty!

jludwig
12

jludwig

5/12/2008

Super simple, fast and tasty. Added more balsamic and added lots of salt & pepper but otherwise made a originally submitted. My entire family asked for the recipe!

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