BEST Asparagus & Summer Corn Salad

Here is the only summer salad you will ever need (besides a Caprese Salad!). 

 It is the perfect side dish for all of your grilled foods, and makes a great party dish, because you can make it ahead and keep it at room temperature.

When corn is in season and so sweet, you can eat it raw.   

An easy way to get some nice char on your corn and still have it crunchy and sweet is to cook it over an open gas flame on your stove, rotating it for about 3 minutes, tops.    

I promise, it's the easiest and best way to cook summer corn.

Here is my favorite summer salad, made back in 2009 and then again in 2023.   

Measurements are approximate, you can add more or less of any ingredient.

Best Summer Asparagus & Corn Salad

4 ears of corn, husks removed
2 bunches of asparagus
2 shallots, sliced thin
bunch scallions, sliced (green and white parts)

3 tbsp red wine vinegar
3 tbsp olive oil
1 tbsp honey
sea salt & pepper

basil and parsley to garnish

Remove the husks and stems from the corn and place 1 or 2 at a time over an open flame on your gas burner, rotating with tongs on each side until you get a nice char.

In a large bowl, stand the corn cobs up and slice downwards with a sharp knife, removing all the kernels and corn "milk" into the bowl.

Next, prepare your asparagus:  
In a frying pan, add a little water to the bottom and blanch your asparagus spears for about 3 minutes only, keeping them firm, but bright green.

Slice into pieces and add to the corn in the bowl with the sliced shallots and scallions.

Pour in the dressing ingredients and season to taste w/ salt and pepper.

The shallots will lose their bite once they sit in the vinaigrette for a few minutes.

Add the fresh herbs close to serving time.    

This is also wonderful with grilled shrimp on top.

You will love it!