Why Make This Recipe
Summer Corn Salad with Asparagus is a bright and healthy dish perfect for warm weather. It’s quick to prepare and brings together fresh flavors that can brighten any meal. The combination of crunchy asparagus, sweet corn, and colorful bell peppers makes this salad not only delicious but also visually appealing. It’s a great side dish for barbecues, picnics, or just a light lunch.
How to Make Summer Corn Salad with Asparagus
Ingredients:
- 2 cups fresh or frozen corn (thawed if frozen)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp chopped fresh parsley
- Salt & black pepper, to taste
Directions:
- In a skillet over medium heat, heat olive oil. Add asparagus and sauté for 3–4 minutes.
- Stir in corn and both bell peppers. Cook for another 4–5 minutes until tender-crisp.
- Add garlic, lemon juice, parsley, salt, and pepper. Toss well to combine.
- Transfer to a serving plate. Serve warm or at room temperature.
How to Serve Summer Corn Salad with Asparagus
This salad can be served as a side dish alongside grilled meats or fish. It also works well on its own as a light lunch. For an extra touch, consider adding crumbled feta cheese or avocado for added creaminess. Enjoy it as a refreshing and colorful addition to any meal!
How to Store Summer Corn Salad with Asparagus
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for 2-3 days. If you plan to enjoy it later, you may want to wait to add the dressing until you are ready to serve to keep the vegetables crisp.
Tips to Make Summer Corn Salad with Asparagus
- Use fresh, in-season ingredients for the best flavor.
- For added crunch, you can toss in some raw snap peas or radishes.
- Adjust the amount of garlic and lemon juice to suit your taste.
- If you have leftover grilled corn, it works great in this salad.
Variation
You can easily customize this recipe by adding other vegetables like cherry tomatoes or cucumbers. For a protein kick, you can mix in some chickpeas or cooked quinoa.
FAQs
1. Can I use canned corn instead of fresh or frozen corn?
Yes, you can use canned corn. Just make sure to drain and rinse it before adding to the salad.
2. Is this salad good for meal prep?
Yes, Summer Corn Salad with Asparagus can be part of your meal prep. It holds up well in the fridge for a few days.
3. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours ahead of serving. Just keep it refrigerated until you are ready to serve.
Summer Corn Salad with Asparagus
Ingredients
Main Ingredients
- 2 cups fresh or frozen corn (thawed if frozen)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 each red bell pepper, diced
- 1 each green bell pepper, diced
Dressing
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp chopped fresh parsley
- Salt & black pepper, to taste
Instructions
Cooking
- In a skillet over medium heat, heat olive oil. Add asparagus and sauté for 3–4 minutes.
- Stir in corn and both bell peppers. Cook for another 4–5 minutes until tender-crisp.
- Add garlic, lemon juice, parsley, salt, and pepper. Toss well to combine.
- Transfer to a serving plate. Serve warm or at room temperature.