Introduction
Oh, friend, isn’t there just something magical about summer produce? Those long sunny days practically beg for fresh, vibrant dishes that taste like sunshine itself. This Asparagus & Summer Corn Salad? It’s exactly that kind of dish. It brings back memories of backyard barbecues, lazy afternoons, and crisp, sweet veggies straight from the farm stand.
What I absolutely adore about this salad is how incredibly simple it is. It comes together so quickly, letting those beautiful summer flavors really shine without a fuss. It’s perfect for a potluck, a weeknight dinner side, or just a big bowl you keep in the fridge for healthy snacking. Trust me, once you try it, you’ll make it on repeat all summer long!
Why You’ll Love This Recipe
- Fast: Seriously speedy! You can have this ready in under 20 minutes.
- Easy: No complicated steps, just simple cooking and mixing.
- Giftable: Takes well to transport, making it perfect for sharing at gatherings.
- Crowd-pleasing: Who doesn’t love fresh corn and asparagus? It’s a guaranteed hit.
Ingredients
Here’s what you’ll need to whip up this taste of summer:
- 4 ears of corn, husks removed: Grab the freshest, sweetest corn you can find. It makes all the difference!
- 2 bunches of asparagus: Look for firm, vibrant green stalks.
- 2 shallots, thinly sliced: These add a delicate, sweet oniony bite without being overpowering.
- 1 bunch scallions, sliced (green and white parts): More fresh onion flavor!
- 3 tbsp red wine vinegar: Provides the lovely tang for the dressing.
- 3 tbsp olive oil: A good quality extra virgin olive oil works best here.
- 1 tbsp honey: Just a touch to balance the acidity of the vinegar.
- Sea salt, to taste: Essential for bringing out all the flavors.
- Pepper, to taste: Freshly ground is always my preference.
- Basil, for garnish: Fresh herbs really make this salad sing!
- Parsley, for garnish: Another layer of fresh, green flavor.
How to Make It
Let’s get this salad happening! It’s super straightforward:
First, you’ll want to cook your veggies. I like to bring a pot of salted water to a boil. Toss in the corn ears and cook for about 5-7 minutes until tender-crisp. While the corn is cooking, you can snap off the woody ends of your asparagus spears. You know, they naturally break where the tough part meets the tender part! Once the corn is done, lift it out and carefully add the asparagus to the boiling water. Blanch the asparagus for just 2-3 minutes until it’s bright green and tender-crisp, not mushy!
Once the asparagus is ready, pull it out of the pot. You can shock it in an ice bath if you want to keep it extra vibrant, but for this salad, I often just let it cool slightly on a cutting board while I deal with the corn. Let the corn cool enough so you can handle it comfortably. Stand each ear upright and carefully slice the kernels off the cob using a sharp knife.
Now, chop the blanched asparagus into bite-sized pieces, maybe about an inch long. In a large bowl, combine the corn kernels and the chopped asparagus. Add your thinly sliced shallots and scallions.
In a small bowl or directly over the salad ingredients, whisk together the red wine vinegar, olive oil, and honey. Pour this lovely dressing over the veggies. Season generously with sea salt and freshly ground pepper. Give everything a good, gentle toss to make sure it’s all coated.
For the final touch, chop up some fresh basil and parsley and sprinkle them over the top just before serving. This salad is delicious served immediately, but I actually think it gets even better after sitting for 15-20 minutes, letting the flavors meld together.
Substitutions & Additions
This salad is super flexible! Feel free to play around:
- Vinegar: No red wine vinegar? White wine vinegar or even a splash of fresh lemon juice would work in a pinch.
- Sweetener: Maple syrup or agave can stand in for honey.
- Veggies: Add halved cherry tomatoes, diced cucumber, or bell peppers for extra color and crunch.
- Protein/Heartiness: Toss in some grilled chicken, shrimp, or chickpeas to make it a light main course.
- Cheese: A sprinkle of crumbled feta or goat cheese would be absolutely delicious!
- Heat: A pinch of red pepper flakes or a finely diced jalapeño can add a little kick.
Tips for Success
- Don’t Overcook! The key to a great salad like this is keeping the veggies crisp-tender. Mushy corn or asparagus is a no-go.
- Fresh is Best: Using the freshest corn and asparagus available will truly elevate this simple dish.
- Let Flavors Meld: While you can eat it right away, letting the dressed salad sit for 15-30 minutes allows the flavors to marry beautifully.
- Shallot Prep: If raw shallots are too strong for you, you can give the sliced shallots a quick rinse under cold water and pat them dry before adding them to the salad.
How to Store It
This salad stores pretty well! Keep any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. The shallots and scallions might become a bit stronger over time, but the core flavors will still be great.
FAQs
- Can I make this ahead of time? You can prep the veggies (cook and chop) and make the dressing a day in advance. Store them separately. Toss everything together just before serving for the freshest texture.
- How else can I cook the corn/asparagus? You could grill the corn and asparagus for a smoky flavor! Or quickly sauté the asparagus in a pan instead of blanching.
- I don’t have shallots or scallions, what can I use? A tiny amount of very finely minced red onion could work, but use sparingly as it’s stronger.
- Is this salad served warm or cold? It’s typically served chilled or at room temperature, which is perfect for a hot summer day!
Fresh & Easy Asparagus & Summer Corn Salad
Equipment
- Pot For boiling water
- Sharp knife For slicing corn
- Large bowl For mixing salad
- Small bowl For whisking dressing (optional)
- Whisk
Ingredients
Salad Ingredients
- 4 ears corn husks removed
- 2 bunches asparagus
- 2 shallots thinly sliced
- 1 bunch scallions sliced (green and white parts)
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- Sea salt to taste
- Pepper to taste
- Basil for garnish
- Parsley for garnish
Instructions
- First, bring a pot of salted water to a boil. Toss in the corn ears and cook for about 5-7 minutes until tender-crisp.
- While the corn is cooking, snap off the woody ends of your asparagus spears.
- Once the corn is done, lift it out and carefully add the asparagus to the boiling water. Blanch the asparagus for just 2-3 minutes until it's bright green and tender-crisp, not mushy!
- Once the asparagus is ready, pull it out of the pot. Let it cool slightly on a cutting board while you deal with the corn.
- Let the corn cool enough so you can handle it comfortably. Stand each ear upright and carefully slice the kernels off the cob using a sharp knife.
- Now, chop the blanched asparagus into bite-sized pieces, maybe about an inch long.
- In a large bowl, combine the corn kernels and the chopped asparagus. Add your thinly sliced shallots and scallions.
- In a small bowl or directly over the salad ingredients, whisk together the red wine vinegar, olive oil, and honey.
- Pour this lovely dressing over the veggies. Season generously with sea salt and freshly ground pepper.
- Give everything a good, gentle toss to make sure it's all coated.
- For the final touch, chop up some fresh basil and parsley and sprinkle them over the top just before serving.
Notes
- Don't overcook veggies; keep them crisp-tender.
- Use the freshest corn and asparagus for best results.
- Let the dressed salad sit for 15-30 minutes for flavors to meld.
- If raw shallots are too strong, rinse them under cold water and pat dry before adding.
Storage:
- Store leftovers in an airtight container in the refrigerator.
- Best enjoyed within 2-3 days; shallots/scallions may get stronger over time.
Make Ahead:
- Prep veggies (cook/chop) and dressing a day in advance.
- Store separately and toss just before serving for freshest texture.
Serving:
- Typically served chilled or at room temperature.