2 hours ago
Wednesday, July 1, 2009
This was my family's most requested side dish last summer.
The original recipe from Sara Foster from Foster's Market in Durham, N.C. calls for grilled corn on the cob, however, Jersey corn is not in season until September in New Jersey, so I use a bag of frozen corn, defrosted and toasted in a pan.
Throw it in with grilled asparagus, fresh herbs, oil and vinegar, and you have the tastiest, easiest summer side.
Serve along with a potato salad and some grilled steaks, and we have a party!
Grilled Asparagus & Corn Salad:
2 bunches of fresh asparagus, woody stems trimmed
1 bag of frozen sweet corn, defrosted
a bunch of fresh parsley, chopped
a bunch of fresh basil, chopped
a few scallions sliced
3 tbsp of white balsamic vinegar
3 tbsp of good extra virgin olive oil
salt and pepper to taste
In a heavy cast iron skillet, heat some olive oil and butter (you can skip the butter if you want) and toast your corn for about 15 minutes.
*Don't stir the corn. Lay it in a single layer and really toast it, until you hear it pop, like popcorn!
Then you can move it around to toast the other side.
Grill your asparagus spears w/ kosher salt and olive oil for a few minutes.
Take off the grill and slice the spears on the diagonal into 2" pieces.
Place your corn and asparagus in a large bowl.
Toss w/ fresh herbs and add oil, vinegar, salt & pepper to the bowl.
You can make this hours ahead and keep on the counter at room temperature.