For an extra layer of flavor, try grilling the red peppers alongside the corn. If you don't have a grill, you can roast the corn in the oven at 400°F (200°C) for about 20 minutes, turning halfway through. Feel free to add other fresh vegetables to this salad, such as cherry tomatoes, cucumber, or avocado. Fresh lemon juice can be substituted for balsamic vinegar. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Summer Corn Salad with Asparagus
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS112
Capture the essence of summer with this vibrant salad! Sweet corn kernels mingle with tender asparagus, bright bell peppers, and fragrant basil, creating a symphony of flavors and textures that will elevate any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Fiber5 g
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Protein6 g
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Saturated Fat1 g
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Sodium155 mg
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Sugar8 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Grill: Preheat an outdoor grill to medium-low heat and lightly oil the grates. (5 minutes)
02
StepGrill the Corn: Place the ears of corn directly on the grill. Cook, turning frequently, until the kernels are tender and slightly charred. (10 minutes)
03
StepCool and Cut: Remove the grilled corn from the grill and let it cool slightly. Once cool enough to handle, carefully cut the kernels off the cob.
04
StepBlanch the Asparagus: Bring a large saucepan of lightly salted water to a rolling boil over high heat. Add the asparagus pieces and cook until they are bright green and just tender-crisp. (1 minute)
05
StepShock in Ice Water: Immediately drain the asparagus in a colander and rinse under cold running water until completely chilled. This stops the cooking process and preserves the vibrant green color.
06
StepCombine and Season: In a large bowl, combine the grilled corn kernels, blanched asparagus, roasted red peppers, minced garlic, and chopped basil.
07
StepDress the Salad: Drizzle with olive oil and balsamic vinegar. Season generously with sea salt and freshly ground black pepper to taste. Toss gently to combine all ingredients.
08
StepServe: Serve immediately at room temperature, or chill for later.
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RECIPE REVIEWS
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Please Rate
Zora Gleason
Apr 2, 2025Next time, I'll double the recipe. Everyone wanted more!
Stanford Jaskolski
Mar 10, 2025Didn't have red peppers, so I subbed in some chopped tomatoes. Still really good!
Abe Hilll
Dec 26, 2024I added some grilled halloumi cheese and it was amazing!
Jayson Marvin
Dec 18, 2024This salad was a hit at our barbecue! The grilled corn added a wonderful smoky flavor.
Maureen Fahey
Nov 19, 2024Used frozen corn (thawed of course) and it was still good!
Brian Ryan
Oct 26, 2024My kids even loved it! A great way to get them to eat their vegetables.
Sarina Oreilly
Sep 21, 2024I made it with lime juice and it was the perfect light and fresh dish I was looking for!
Raul Cronin
Sep 13, 2024So easy and refreshing. Perfect for a summer lunch.
Joesph Wiegand
Jul 26, 2024I love that it can be served warm or cold.