Asparagus, Basil and Corn Salad

Asparagus, Basil and Corn Salad pretty much just screams summer.

Asparagus, Basil and Corn Salad from (@whatsgabycookin)

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 from (@whatsgabycookin)

Asparagus, Basil and Corn Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: serves 6+

Asparagus, Basil and Corn Salad


  • 4 ears corn, husks removed
  • 2 tbsp butter
  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • 1/2 cup mozzarella balls, cut in half
  • 10 basil leaves, torn
  • 1 cup heirloom plum tomatoes, quartered
  • 1 tsp kosher salt
  • 3/4 tsp freshly cracked black pepper
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil


  1. 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.
  2. 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.
  3. 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.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. ha! i’m with you on the charcoal grilling…i can get the thing lit but then cooking things evenly has been a struggle

  2. I threw this together in no time after work this week. It was a perfect side dish for grilled venison steaks, since I needed the grill on to char the corn and steaks. The flavors were perfect. I usually live for cheese in any dish, and I almost think the mozzarella wasn’t necessary. Now don’t get me wrong, I will not omit the cheese when I make this in the future, but the grilled corn, asparagus, basil and basalmic vinegar were so perfectly matched. Thanks!

  3. Gaby – Just wanted to say thanks for this incredible recipe. I made it the other day and ate it all up! So good – a new favorite recipe 🙂

  4. I find myself stocking up on corn, and it’s just the 2 of us also. I’m making this salad this weekend, cuz I got a lotta corn to use up right now!

  5. 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.

  6. 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!

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