Asparagus, Basil and Corn Salad
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 4 ears corn (husks removed)
- 2 tbsp butter
- 1 bunch asparagus
- 1 tablespoon olive oil
- 1/2 cup mozzarella balls (cut in half)
- 10 basil leaves (torn)
- 1 cup heirloom plum tomatoes (quartered)
- 1 tsp kosher salt
- 3/4 tsp freshly cracked black pepper
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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