Summer Corn Salad with Asparagus

Summer Corn Salad with Asparagus

26 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  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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Adjust Servings

Original recipe yields 3 cups



  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 (26)

Rate This Recipe


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.



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!



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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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Kim's Summer Corn Salad


next recipe:

Summer Corn Salad