Asparagus, Basil and Corn Salad pretty much just screams summer.
I'm on a quest to eat the most colorful foods this summer... and this salad is everything summer stands for. Grilled corn, farmers market tomatoes, asparagus, basil and mozzarella. Most everything is thrown on the grill until it just has a slight char and smokiness that's undeniably fantastic and then tossed together. Serve it on it's own for lunch, or use it as a side to grill meat, chicken, or fish!
It keeps in the fridge for a few days too - so feel free to make a double batch and use it throughout the week!
Asparagus, Basil and Corn Salad
This salad is everything summer stands for. Grilled corn, farmers market tomatoes, asparagus, basil and mozzarella. Most everything is thrown on the grill until it just has a slight char and smokiness that’s undeniably fantastic and then tossed together. Serve it on it’s own for lunch, or use it as a side to grill meat, chicken, or fish!
Ingredients
- 4 ears corn husks removed
- 2 tablespoon butter
- 1 bunch asparagus
- 1 tablespoon olive oil
- ½ cup mozzarella balls cut in half
- 10 basil leaves torn
- 1 cup heirloom plum tomatoes quartered
- 1 teaspoon kosher salt
- ¾ teaspoon freshly cracked black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
Instructions
- Prepare your grill. Rub the ears of corn with butter and place over the flame, rotating every few minutes until the corn is lightly charred. Remove from the grill and let cool. Once cooled, cut off the kernels and place into a large bowl. Set aside.
- Drizzle the asparagus with olive oil. Transfer the grill and grill until just charred. Cut the asparagus into 1 inch pieces. Add the asparagus to the bowl of corn.
- To the bowl of corn and asparagus, add the mozzarella, basil, tomatoes salt, pepper, balsamic and olive oil. Gently combine with a fork and serve. Serve at room temperature.
Notes
Store in the fridge, but let come to room temp when you are ready to serve.
Nutrition Information
Calories: 172kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 437mg | Potassium: 416mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1161IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 2mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
If I don’t have access to a grill, can the corn and asparagus be done on a grill pan or do you have a different suggestion?!
grill pan is fantastic!
I made this tonight and my wife's response was: "The salad is a winner!" Made a couple of minor adjustments to use what was in the fridge... I tossed it in a wooden salad bowl rubbed with garlic and basil-infused olive oil, added some oak leaf lettuce from the garden, chopped up a gorgeous heirloom tomato in place of plum tomatoes, and substituted crumbled feta for the mozarella. I also cut the recipe exactly in half but found that one ear of corn was plenty. Maybe I have big ears, I don't know. You have a new follower on FB and Instagram.
My kind of summer salad - full of flavor and so bright in color too!
These looks so good! Can't wait to try this recipe!
Delicious combo of flavors and veggies!
Love, love, love all the charred veggies!
Looks great!!
Nice summer salad!
My kind of salad! What a great lunch or side!
Such a great side dish to put together!
Ridiculously good! The flavors work so well together. I didn't have fresh corn and had to use canned, but to keep the flavors as intended I fried the asparagus in butter. I also left out the cheese and it was still amazing! Will definitely be making this over and over. Easy, delicious and so healthy!
As long as you've got the grill going, you should try grilling the asparagus. Toss with a little olive oil and throw it on the grill until it's tender & charred. Unbelievably good, and as a bonus, you wouldn't have to use the stove.
This has just become my favorite veggie side dish. This is unbelievably delicious!!!