Grilled Asparagus Corn Salad
Brighten up your summer table with this vibrant Grilled Asparagus Corn Salad, a smoky, fresh, and flavorful dish perfect for any barbecue or picnic. Featuring tender asparagus spears and sweet corn charred to perfection on the grill, this salad is loaded with juicy cherry tomatoes, crisp red onion, and a sprinkle of fresh parsley. Drizzled with a zesty homemade dressing of lemon juice, honey, and balsamic vinegar, and finished with creamy crumbled feta, every bite is a delightful balance of textures and flavors. Ready in just 30 minutes, this healthy, gluten-free recipe is ideal as a side dish or light meal and can be spiced up with optional red pepper flakes for a hint of heat. Perfect for showcasing fresh summer produce, this grilled veggie salad is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1 pound asparagus spears
- 3 ears fresh corn on the cob
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups cherry tomatoes
- 0.5 medium (finely chopped) red onion
- 2 tablespoons (chopped) fresh parsley
- 0.5 cup (crumbled) feta cheese
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
- 0.25 teaspoon optional: crushed red pepper flakes
Instructions
Preheat your grill to medium-high heat.
Trim the woody ends off the asparagus spears. Husk the corn and remove any silk.
In a large bowl, toss the asparagus and corn with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the asparagus and corn directly on the grill. Grill the asparagus for 3-5 minutes, turning occasionally, until they are tender and slightly charred. Grill the corn for 8-10 minutes, turning occasionally, until the kernels are charred in spots.
Remove the asparagus and corn from the grill. Let them cool for a few minutes. Cut the asparagus into 2-inch pieces and use a knife to slice the charred kernels off the corn cobs.
In a serving bowl, combine the grilled asparagus, grilled corn, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, balsamic vinegar, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Add optional red pepper flakes if desired.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Sprinkle the crumbled feta cheese over the top of the salad before serving.
Serve immediately as a side dish or a light meal. Enjoy!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
