Corn And Asparagus Salad Recipes

SUMMER ASPARAGUS, CORN AND TOMATO SALAD

Steps:

• Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
• Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
• Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
• Top with avocado and crumbled cheese right before serving.
• These ingredients need not be exact. Add or subract to your liking.

CORN AND ASPARAGUS SALAD

Steps:

• Mix together corn, asparagus, onion and basil.
• Whisk together sugar, vinegar, salt and pepper.
• Pour sauce over vegetable mixture and toss together.
• **If fresh basil is unavailable, substitute one tablespoon dried basil.

GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD

Steps:

• Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
• While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
• Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.

CORN, CHERRY TOMATO & ASPARAGUS SALAD

Steps:

• Place lemon juice in a medium bowl and slowly whisk in the olive oil.
• Prepare an ice bath.
• In a large pot of boiling water add 1 tablespoon of salt.
• Add corn and asparagus and blanch till tender crisp.
• Strain into colander and place into ice bath until completely cool.
• Strain and let sit to completely drain all the water.
• Place in a large bowl with the tomatoes, reserved dressing and the mint.
• salt & pepper to taste.
• Serve chilled or at room temperature.
• Enjoy!

GRILLED ASPARAGUS, CORN SALAD

Steps:

• Place all dressing ingredients in a blender and blend.
• Add salad ingredients and toss in dressing.
• Chill till ready to serve.