Description
A simple, sweet and enjoyable taste of summer. This salad is great served as a side dish, or serve with nacho chips.
Ingredients
- 6 ears corn, husk and silk removed
- 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
- 1 (7 ounce) jar roasted sweet red peppers, drained and chopped
- 2 cloves garlic, minced
- 6 basil leaves, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and black pepper to taste
Instructions
- Preheat an outdoor grill for medium-low heat and lightly oil grate.
- Place the ears of corn on the grill and cook until the kernels are tender
- about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
- Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender
- about 1 minute. Drain in a colander and rinse immediately under cold
- running water until well chilled. Set aside.
- Combine the corn
- asparagus
- roasted peppers
- garlic
- basil
- olive oil
- and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6