Recipe information
Ingredients for - Summer Corn Salad with Asparagus
1. Corn, husk and silk removed - 6 ears
2. Asparagus spears, trimmed and cut into 1-inch pieces - 1 bunch
3. Roasted sweet red peppers, drained and chopped - 1 (7 ounce) jar
How to cook deliciously - Summer Corn Salad with Asparagus
1. Stage
Preheat an outdoor grill for medium-low heat and lightly oil grate.
2. Stage
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. Stage
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. Stage
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.
