Summer Corn Salad with Asparagus

Adapted from All Recipes


• 12 ears corn, husk and silk removed
• 1 large bunch asparagus spears, trimmed and cut into 1-inch pieces
• 5 peppers (3 red & 2 green)
• 3 tbsp minced garlic
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tsp basil
• 1 tsp garlic salt
• salt and black pepper to taste


1. Boil corn until done (about 10-15 minutes). Allow to cool, cut kernels off
2. 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.
3. In a medium saucepan heat olive oil. Add in peppers until roasted and soft.
4. Combine the corn, asparagus, roasted peppers, garlic, basil, garlic salt, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve chilled.

Makes 12-15 servings