Summer Corn Salad With Asparagus
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
50
Sourness
51
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat an outdoor grill for medium-low heat and lightly oil grate
2
Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently
3
Remove the ears from the grill and cool
4
Cut the kernels off of the cob
5
Fill a large saucepan with lightly salted water and bring to a boil over high heat
6
Add asparagus and cook until just tender, about 1 minute
7
Drain in a colander and rinse immediately under cold, running water until well chilled
8
Set aside
9
Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste
10
Serve at room temperature or chilled