Best 5 Summer Corn Salad With Asparagus Recipes

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Escape the mundane and embark on a culinary journey with our tantalizing summer corn salad with asparagus recipe. This vibrant and refreshing dish sings with seasonal flavors, combining juicy sweet corn, tender asparagus, crisp red onion, and a medley of herbs. Dressed in a zesty lemon-herb vinaigrette, it's a symphony of textures and flavors that will elevate any summer gathering.

Our recipe collection also offers a delightful array of other culinary adventures. From the classic Waldorf salad, a timeless combination of crisp apples, celery, and walnuts enveloped in a creamy mayonnaise dressing, to the exotic Thai beef salad, a spicy and tangy dish featuring succulent beef, crunchy vegetables, and aromatic herbs, our recipes promise to transport you to a world of culinary delight.

Here are our top 5 tried and tested recipes!

GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD



Grilled Corn, Asparagus and Spring Onion Salad image

In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.

Provided by Pati Jinich

Categories     dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

5 ears fresh corn (preferably white corn), shucked and cleaned
1 bunch asparagus (about 8 ounces), woody ends removed, stalks peeled up to flower bud
1 bunch spring onions or 2 bunches large scallions (about 8 ounces total), trimmed
Vegetable oil
1/4 cup fresh squeezed lime juice (from about 2 limes)
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Maggi sauce
1 tablespoon chile oil or hot sauce
1/2 teaspoon kosher or sea salt, plus more to taste
1 cup cherry tomatoes, halved

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.

PASTA SALAD WITH ASPARAGUS, CORN AND SUN-DRIED TOMATOES



Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 11

Kosher salt
1/2 pound fusilli pasta
1 cup chopped blanched asparagus
1 cup blanched corn kernels
1/2 cup chopped sun-dried tomatoes
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon finely grated garlic
3/4 cup grated parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
  • Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
  • Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

PASTA SALAD WITH ASPARAGUS, BABY CORN, AND FRESH HERBS



Pasta Salad with Asparagus, Baby Corn, and Fresh Herbs image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound cooked ziti
1 cup cooked asparagus
1 can baby corn, drained
1/2 cup diced oil-packed sun dried tomatoes
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 cup bottled Italian or Caesar dressing

Steps:

  • Cook pasta according to package directions. Drain and transfer to a large bowl. Add asparagus, corn, sun-dried tomatoes and parsley and toss to combine. Add dressing and toss to coat.

SUMMER CORN SALAD



Summer Corn Salad image

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

Steps:

  • In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SUMMER ASPARAGUS, CORN AND TOMATO SALAD



Summer Asparagus, Corn and Tomato Salad image

So refreshing, so many textures. I got this from HEB Showtime Magazine. I just loved it. Delicious and Healthy.

Provided by scwheeler24

Categories     Corn

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb fresh asparagus spear
3 ears fresh corn, shucked
2 pints cherry tomatoes or 2 pints grape tomatoes
1/4 cup fresh basil, sliced
1 large ripe avocado
1/4 cup gorgonzola
1/4 cup olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice

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.

Nutrition Facts : Calories 238.9, Fat 17.5, SaturatedFat 3.3, Cholesterol 4.2, Sodium 122.8, Carbohydrate 19.3, Fiber 6.7, Sugar 5.4, Protein 6.3

Tips:

  • Choose the freshest ingredients possible. This will ensure that your salad is the most flavorful and delicious.
  • Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different dressings. There are many different ways to dress a corn salad, so find one that you like best.
  • Serve your salad immediately after making it. Corn salad is best enjoyed fresh.

Conclusion:

Summer corn salad with asparagus is a delicious and easy-to-make dish that is perfect for summer gatherings. It is a great way to use fresh seasonal produce and is sure to please everyone at your table.

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