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5 from 2 votes

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Servings: 6 servings
Author: Gaby Dalkin

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

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