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

Corn Pudding

Frank was getting really sick of grilled asparagus so I decided to try some new recipes. I made this gem with stuffed spinach artichoke burgers.

This version serves 5, so we got 2 dinner sides out of it:
• 1/4 cup splenda
• 3 tsp whole wheat flour
• ½ cup egg beaters
• 1/2 cup skim milk
• 2 tablespoons butter, melted
• sea salt & pepper to taste
• 1/2 can whole kernel corn, drained
• 1/2 can cream-style corn


In a bowl, combine the sugar and flour. Whisk in the eggs, then milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.

This would make a great dish for a pot luck or big family meal, to make full 10 servings, simply double ingredients!