Best Grilled Asparagus Corn Salad Recipes

Grilled Corn, Asparagus and Spring Onion Salad image

Provided by Pati Jinich

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.

Grilled Asparagus, Corn Salad image

Provided by Rita1652

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup grilled corn, kernels removed and seperated
1 cup grilled asparagus, cut into 1/2 inch slices
3/4 cup red pepper, sliced
1 scallion, sliced
1 small chipotle pepper, discard seeds unless you like it hot and spicy
2 tablespoons vinegar
1/4 cup olive oil
3 tablespoons fresh lime juice
1 clove garlic
1/2 teaspoon sugar (optional)
1/2 teaspoon fresh thyme leave
salt and pepper

Steps:

GRILLED ASPARAGUS CORN SALAD image

Yield 1 bowl

Number Of Ingredients 2

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

Steps:

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.

GRILLED FLANK STEAK WITH TOMOATO, CORN, AND ASPARAGUS SALAD image

Number Of Ingredients 19

1 1/2 cups dry red wine
1/2 cup Dijon mustard
1/4 cup packed dark brown sugar
8 garlic cloves, crushed and peeled
3 large shallots, coarsely chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped thyme
Kosher salt and freshly ground pepper
One 1 1/2-pound flank steak
2 tablespoons cider vinegar
1 tablespoon honey
6 ounces cherry tomatoes, preferably Sweet 100 tomatoes, quartered (about 1 1/2 cups)
1/4 small sweet onion, such as Walla Walla, thinly sliced
6 ounces thin asparagus
2 ears of corn, shucked
1 tablespoon extra-virgin olive oil
6 basil leaves, finely shredded
1 tablespoon unsalted butter
6 ounces fresh morel mushrooms, cleaned and halved if large, or a scant 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes

Steps:

DIRECTIONS In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours. Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour. Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss. Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes. Meanwhile, in a skillet, melt the butter. Add the morels and cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper. Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak. Top the steak with the morels and serve.