Best Summer Corn Salad With Asparagus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

CORN AND ASPARAGUS SALAD



Corn and Asparagus Salad image

"A light and refreshing balanced salad with sweet corn and a tangy dressing." Yummy spring/summer treat! Great with grilled chicken.

Provided by Backwoods Foodie

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups sweet corn, prepared and cooled
1/2 lb asparagus spear, prepared and cooled
1/2 medium red onion, diced
1/4 cup fresh basil, thinly sliced
2 tablespoons sugar
1/2 cup rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix together corn, asparagus, onion and basil.
  • Whisk together sugar, vinegar, salt and pepper.
  • Pour sauce over vegetable mixture and toss together.
  • **If fresh basil is unavailable, substitute one tablespoon dried basil.

Nutrition Facts : Calories 109.9, Fat 1.1, SaturatedFat 0.2, Sodium 311, Carbohydrate 24.8, Fiber 3.6, Sugar 10.1, Protein 4.1

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.

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

CORN, CHERRY TOMATO & ASPARAGUS SALAD



Corn, Cherry Tomato & Asparagus Salad image

Make and share this Corn, Cherry Tomato & Asparagus Salad recipe from Food.com.

Provided by Kermit in Huntsville

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 teaspoon pepper
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 lb asparagus (cut into 1/2-inch pieces)
2 cups corn kernels (shucked 2-4 cobs depending on size)
1 cup cherry tomatoes (whole or cut in half depending on size)
1 teaspoon kosher salt
2 tablespoons of fresh mint (chopped)

Steps:

  • Place lemon juice in a medium bowl and slowly whisk in the olive oil.
  • Prepare an ice bath.
  • In a large pot of boiling water add 1 tablespoon of salt.
  • Add corn and asparagus and blanch till tender crisp.
  • Strain into colander and place into ice bath until completely cool.
  • Strain and let sit to completely drain all the water.
  • Place in a large bowl with the tomatoes, reserved dressing and the mint.
  • salt & pepper to taste.
  • Serve chilled or at room temperature.
  • Enjoy!

Nutrition Facts : Calories 151.9, Fat 9.7, SaturatedFat 1.4, Sodium 305.1, Carbohydrate 16.4, Fiber 3.3, Sugar 1.8, Protein 3.8

FRESH CORN SALAD



Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories     side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  • Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

FRESH CORN SUMMER SALAD



Fresh Corn Summer Salad image

Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation - but there's nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.

Provided by Betty Fussell

Categories     easy, quick, salads and dressings, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups fresh corn kernels (from about 5 ears)
1/4 cup chopped scallions
2 small young zucchini (about 1/2 pound), diced
2 small ripe tomatoes (about 1/2 pound), seeded and diced
1 orange sweet bell pepper, seeded and diced
1/4 pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths
1/2 cup packed basil leaves
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 cup extra virgin olive oil
2 tablespoons lime juice
Salt and freshly ground black pepper

Steps:

  • In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.
  • In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice. Puree until smooth, and season to taste with salt and pepper. Pour the dressing over the vegetables, and serve.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 506 milligrams, Sugar 6 grams

Related Topics