Asparagus, Basil and Corn Salad pretty much just screams summer.
Table of Contents
Why I Love This Recipe
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!
Ingredients & Substitutions
- Corn
- Butter
- Asparagus
- Olive Oil
- Mozzarella
- Basil
- Heirloom Plum Tomatoes
- Kosher Salt
- Black Pepper freshly ground
- Balsamic Vinegar
- Olive Oil
*For a full list of ingredients and instructions please see recipe card below.
How to Make Asparagus, Basil and Corn Salad
Step 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.
Step 2: Remove from the grill and let cool. Once cooled, cut off the kernels and place into a large bowl. Set aside.
Step 3: Drizzle the asparagus with olive oil. Transfer the grill and grill until just charred.
Step 4: Cut the asparagus into 1 inch pieces. Add the asparagus to the bowl of corn.
Step 5: 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.
How to Store Asparagus, Basil and Corn Salad
Definitely great when fresh, but you can also store all your roasted veggies in the fridge and prep ahead that way. Before serving, take it outside for a bit to allow it to come to room temperature.
Tips & Tricks
Store in the fridge, but let come to room temp when you are ready to serve. Prep ahead and would work great as a weekly rotation salad.
FAQs
You sure can!
Asparagus season is in the spring and would be best eaten in that season.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Asparagus, Basil and Corn Salad
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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
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!
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 🙂
Cindy
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!
Wow! This looks incredible delicious! Loving all the ingredients!
New to your blog; happy I found you!
Mary xo
Delightful Bitefuls
I love anything with mozzerella....and this is so healthy,,,thank you!
I don't think it could get any better. I'm OBSESSED#.
I have all these ingredients. Yay! Dinner.
looks AWESOME!! can't wait for the corn in our garden to be ripe!
I do not have a charcoal grill, but really I should. This salad sounds great - love the addition of fresh basil.
This looks great. Think I'm gonna make something like this for lunch only sub greenbeans for asparagus and feta for mozz because that's what I have in my fridge. 🙂
Agreed. This screams summer! Love it!
so light and perfect!
ha! i'm with you on the charcoal grilling...i can get the thing lit but then cooking things evenly has been a struggle
Wow this sounds amazing. I have an obsession with sweet summer corn and I haven't been able to get mozzarella out of my head this week. Thanks for sharing!
What a great side dish! And you're right, definitely a perfect combination of summer flavors. Your friend is lucky to have you whipping up stuff like this for her!