It takes almost no time to prepare, and you can easily substitute ingredients to suit your tastes. makes a fantastic dip or filling main meal.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 3 cups |
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.
Reviews
Really nice on a warm day, goes well with barbeque. I used diced pimentos and added red and green onions because that’s what I had on hand. Will make this again.
The family loved this recipe. I grilled the corn on my indoor grill while I prepped everything else. I subbed fresh red bell pepper for the jar of roasted peppers and I added red onion. I subbed white wine vinegar for the balsamic vinegar and it was a perfect delicate balance without overpowering everything else. Yummm!!
Huge hit at our house! I used canned (2) corn and chopped tomatoes in lieu of red peppers, but that balsamic vinegar was the flavor! Next time fresh roasted corn
A great summertime recipe with fresh flavors. I decided to grill the whole asparagus (chopped it after cooking) – why not, the grill was already being used for the corn, and why dirty an extra pot? This gave the asparagus more flavor and the resulting dish would be perfect for a cookout.
I didn’t have the peppers so maybe that was the problem but I didn’t especially like this. I’m not looking forward to eating the leftovers and I normally love asparagus. I don’t understand why you boil asparagus and grill the corn. I think it’s be better if you grill both. Won’t make again. I’d rather eat grilled corn on the cob and roasted asparagus.
Loved this recipe! Definitely going to be a regular at our house. Sugar-free and delicious, even my selective 11 year old ate it. Thank you.
I had leftover boiled corn, grilled asparagus and a red pepper and found this recipe. I added diced red onion, as previously recommended and it turned leftovers into a whole new side dish.
Made this using peaches and cream corn and added 4 oz of feta cheese at the end. YUM!
Made this as a side dish with dinner and it was great and light for summer time. I grilled the asparagus rather than boil it since I had to grill the corn anyway. Easier, more flavorful and less clean up! Added a little extra balsamic vinegar.
This is an excellent salad! It is so bright and fresh. If the corn you use is nice and sweet, it’s out of this world!
Threw corn, asparagus and fresh red peppers all on grill at once ! left out garlic; does not need it. Added a few sweet grape tomatoes. EXCELLENT; light, FRESH. will make again and share recipe !
This was great! I doubled everything, and added an extra tablespoon each of olive oil and balsamic vinegar, based on other reviews. Everyone loved it. I think it would be great as well if the basil were swapped out with any other favorite herb. Thanks for a new addition to our summer repertoire!
Excellent side dish!! Perfect compliment to Filet Mingon.
This salad was delicious. For my Fourth of July dinner it was perfect to eat outside by the grill. I loved the taste the corn brought after grilling it and the balsamic vinegar brought out the sweetness of the vegetables.
This is good and pretty refreshing but something is missing. I haven’t decided what is missing yet. Many guests said it would have been better hot. Humm? I guess I will try it again and see if I can improve.
Great recipe – perfect for summer days. I also used fresh red pepper and thought it turned out wonderfully. Will definately make again!
perfect for a neighborhood potluck!
Yummy! Made exactly as directed and very fresh and tasty!
Very good! I didn’t use as many basil leaves as the recipe called for and think I’m glad I didn’t. I might have felt the basil was a little overpowering if I had. I added the extra oil and vinegar as other reviewers suggested and a little red onion also. I will make again.
Very good.
Thought this was a good recipe, but thought it was missing something also. I did a few modifications and added some fresh cilantro and some lime juice (my taste buds needed a little pep) grilled up some fish(I like my meat) and made it into a fish taco.yummy! I think I might try it in a Pita with some Tzatziki sauce tomorrow. All in all, its a good summer recipe…and wicked healthy.