Fresh & Easy Asparagus & Summer Corn Salad
A fresh, vibrant salad combining asparagus and summer corn, perfect for backyard barbecues or a quick weeknight side. It's simple, speedy, and full of sunshine flavor.
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
Tips:
- 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.
- 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.