Grilled Corn and Asparagus Salad with Roasted Red Peppers

Recipe Collection: Salads

Grilled Corn and Asparagus Salad with Roasted Red Peppers elevates your summer dining with a vegetarian dish that showcases the sweet, juicy kernels of grilled corn paired with the crispness of asparagus and the rich, smoky notes of roasted red peppers. Perfect as a side for barbecues or picnics, this American cuisine salad is versatile enough to complement any meal.

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Overview

This vibrant summer salad combines the sweetness of grilled corn with the fresh crunch of asparagus and the smoky flavor of roasted red peppers. Enhanced with garlic and basil, this dish is perfect as a side for any summer meal.

Diet Type

Vegetarian

Allergies

None

Cuisine

American

Serving Size: 6

Cooking Time: 30 minutes

Ingredients

• 6 Ears corn, peeled
• 1 Bunch asparagus spears, sliced
• 7 Ounces (oz) roasted sweet red peppers, drained
• 2 Cloves garlic, minced
• 6 Leaves basil, torn
• 1 Tablespoon (tbsp) olive oil
• 1 Tablespoon (tbsp) balsamic vinegar
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste

Steps

1. Preheat an outdoor grill to medium-low heat and lightly oil the grate.
2. Place the ears of corn on the grill and cook until the kernels are tender, about 10 minutes, turning frequently. Remove the ears from the grill and let them cool. Cut the kernels off the cob.
3. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add the asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
4. In a large bowl, combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar. Season with salt and pepper to taste. Serve at room temperature or chilled.

Enjoy your homemade Grilled Corn and Asparagus Salad with Roasted Red Peppers!