Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Corn and Asparagus Salad

4.6
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner
Corn and Asparagus Salad
Ingredients
  • 6 ears corn, husk and silk removed
  • 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
  • 1 (7 ounce) jar roasted sweet red peppers, drained and chopped
  • 2 cloves garlic, minced
  • 6 basil leaves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and black pepper to taste
Instructions
1
Preheat your outdoor grill to a medium-low heat setting and lightly brush the grates with oil to prevent sticking.
2
Place the ears of corn on the grill and cook for about ten minutes, turning them frequently to ensure even cooking. Remove the ears from the grill and let them cool down.
3
Once cooled, carefully remove the kernels from the cob using a knife or a corn stripper.
4
Fill a large saucepan with salted water and bring it to a rolling boil over high heat. Add the asparagus and cook until just tender, about 1 minute. Drain the water immediately into a colander and rinse the asparagus under cold, running water until it's well chilled. Set it aside for now.
5
In a separate bowl, combine the cooked corn kernels, asparagus, roasted peppers, minced garlic, chopped basil, olive oil, and balsamic vinegar. Season the mixture with salt and pepper to your desired taste level. Serve the salad at room temperature or chilled.