Asparagus, Basil And Corn Salad
This recipe combines the sweetness of grilled corn with the freshness of asparagus and tangy mozzarella for a delightful summer salad. The smoky char on the corn and asparagus adds depth of flavor, while the basil and balsamic dressing tie everything together beautifully. Enjoy this colorful and flavorful dish at your next barbecue or picnic!
— Constant Cookbook
Ingredients
- 4 ears corn, husks removed
- 2 tbsp butter
- 1 bunch asparagus
- 1/2 cup mozzarella balls, cut in half
- 10 basil leaves, cut into a chiffonade
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 4 ears corn, husks removed
- 2 tbsp butter
- 1 bunch asparagus
- 1/2 cup mozzarella balls, cut in half
- 10 basil leaves, cut into a chiffonade
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp balsamic vinegar
- 1 tbsp 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.
Nutrition
- Calories: 172 kcal
- Carbohydrate Content: 16 g
- Protein Content: 6 g
- Fat Content: 11 g
- Saturated Fat Content: 4 g
- Trans Fat Content: 0.2 g
- Cholesterol Content: 13 mg
- Sodium Content: 437 mg
- Fiber Content: 3 g
- Sugar Content: 7 g
- Unsaturated Fat Content: 6 g
- Serving Size: 1 serving
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