Grilling Adventures With Sweet Summer Corn And Tender Asparagus
Nothing captures the essence of summer quite like the sizzle of a grill and the rich scent of fresh vegetables charring to perfection. This grilled corn, asparagus, and red bell pepper salad is a lively fusion of flavors, textures, and hues, culminating in a dish that’s as visually appealing as it is delectable. Perfect for a backyard barbecue, a substantial side dish, or a picnic spread, this recipe is sure to elevate your menu and charm your guests.
Here’s Why You’ll Adore This Recipe:
- Bursting with Flavor: The sweet, smoky taste of corn harmonizes with the savory marinated asparagus and the gentle sweetness of roasted red bell pepper.
- Easy and Customizable: The recipe involves straightforward steps and minimal ingredients, offering ample scope for personal touches.
- Nutritious and Fresh: Brimming with vitamins, fiber, and healthy fats, this salad is a delightful way to indulge without guilt.
Now, let’s explore the recipe, complete with expert tips, variations, and serving ideas.
Jump to Recipe
Ingredients: The Stars of the Dish
For the Corn
- 4 ears of fresh corn
- 1 stick unsalted butter, melted
- 2 tbsp garlic, crushed
- 1/4 cup green onion, finely diced
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Asparagus Marinade
- 2 tbsp olive oil
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 garlic cloves, crushed
- 1 tsp kosher salt
- 1 tsp paprika
- 1 tsp freshly ground black pepper
For the Bell Pepper
- 1 large red bell pepper, halved and seeded
- 1 tbsp olive oil
Step-by-Step Instructions
1. Preparing the Corn
Corn, with its natural sweetness, is a cornerstone of this dish. To enhance its flavor, we baste it with a buttery, garlicky mixture infused with paprika and green onions.
- Preheat your grill to medium-high heat.
- Shuck the corn, removing all silk strands.
- Mix melted butter with crushed garlic, diced green onions, paprika, kosher salt, and black pepper in a small bowl.
- Place the corn directly on the grill, turning occasionally. Brush it generously with the butter mixture as it cooks, allowing the flavors to penetrate the kernels.
- Grill until the corn is golden brown and slightly charred in spots, about 10–15 minutes.
- Set the corn aside to cool before slicing the kernels off the cob. (Pro tip: Stand the cob upright in a bowl to catch stray kernels.)
2. Marinating and Grilling the Asparagus
The asparagus brings a slightly crunchy, earthy element to the salad, amplified by the bold marinade.
- Trim the woody ends off the asparagus. (Bend each stalk gently; it will naturally break where the tough part ends.)
- In a large ziplock bag, combine olive oil, oyster sauce, soy sauce, crushed garlic, paprika, salt, and black pepper. Seal the bag and massage it to mix.
- Add the asparagus to the bag, ensuring the marinade coats each stalk evenly. Let it sit for at least 30 minutes (or up to 4 hours for deeper flavor).
- Grill the asparagus over medium-high heat for 3–5 minutes per side, or until they are tender and have beautiful grill marks.
3. Roasting the Red Bell Pepper
Roasting transforms red bell peppers into sweet, smoky gems, adding a pop of color to the salad.
- Coat the bell pepper halves lightly with olive oil.
- Place them skin-side down on the grill over high heat. Roast until the skins are blistered and charred, about 5–7 minutes.
- Transfer the hot peppers to an airtight container (or a sealed ziplock bag). This step traps steam, making the skins easier to peel.
- Once cool, peel off the skin and dice the peppers into small pieces.
4. Bringing It All Together
With each component ready, it’s time to assemble the salad.
- Combine the grilled corn kernels, marinated asparagus, and diced roasted bell peppers in a large mixing bowl.
- Toss gently to distribute the ingredients evenly.
- Taste and adjust seasoning if necessary; a sprinkle of flaky sea salt or black pepper can elevate the dish.
- Serve the salad at room temperature for optimal flavor.
Pro Tips for Grilling Perfection
Grill Prep: Preheat your grill and clean the grates
Summer Time Roasted Corn and Asparagus Salad
Roasted Corn and Asparagus Salad
Roasted Corn and Asparagus Salad is a vibrant and flavorful dish that brings together the natural sweetness of roasted corn with the crisp, earthy taste of asparagus. The corn kernels are lightly charred to enhance their sweetness, while the asparagus spears are roasted to perfection, offering a tender yet slightly crunchy texture. Tossed with fresh herbs like basil or parsley, this salad is often brightened with a zesty lemon vinaigrette. It can be elevated with creamy feta or goat cheese, and a sprinkle of nuts or seeds for added crunch. This dish is perfect for summer gatherings or as a light, healthy side.
Ingredients
For the Corn
- 4 ears corn
- 1 stick butter
- 2 tbsp garlic, crushed
- 1/4 cup grenn onion , small dice
- 1 tsp paprika
- 1 tsp kosher salt
- 1 stp black pepper , fresh ground
asparagus marinade
- 2 tbsp olive oil
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 garlic loves , crushed
Bell Pepper Red
- 1 each Red bell pepper seeded cut in half
Instructions
Corn
- Preheat the grill to medium-high heat, then grill the corn, turning occasionally, and baste it until it's golden brown. Once done, set it aside to cool. After cooling, slice off the kernels.
Asparugus
- Combine oyster sauce, soy sauce, garlic, salt, pepper, and paprika. Trim off the woody ends of the asparagus. Place them in a gallon-sized ziplock bag and let marinate for at least 30 minutes. Grill on medium high heat.
Bell Pepper
- Remove the top, bottom, and seeds of the bell pepper. Coat with olive oil and grill on high heat until the skin is blistered. Then transfer to an airtight container. Once cool, peel off the skin and cut into small dice.
Combine Salad.
- Combine all kernels, asparagus, and bell pepper. Serve at room temperature.