Rule #189: The purpose of summer grilling season is to leave the oven off.
I love me some summer grilling season! Gimme an afternoon on the porch with an ice cold beverage and an inflatable pool, and I’m a happy lady. I’m pretty easy to please. Speaking of easy, this Grilled Corn and Asparagus Salad is one for the books! You mix the salad “dressing” ahead of time, keep it refrigerated, then add some grilled corn and asparagus when you’re ready to eat. It’s the perfect side dish to go with any of your grilling favorites: steaks, burgers, sausage, chicken, or fish!
Now, before I continue down this path of easy summer grilling: the salad version, I must say that Jon Boy made me crank up the oven to roast the asparagus. He’s not quite comfortable with his new grill to trust himself with the asparagus grillin’ just yet. I was a little sassy about having to use the oven in June in Texas, but, I’ll let it slide this time. He’s lucky he’s cute.
The “dressing” for the salad couldn’t get any easier: some diced onion, a jalapeño (leave it out if you are scared of the heat), chives, tarragon, heavy cream, white wine vinegar, garlic, and salt ‘n’ peppa. Throw it all together and let it chill in the fridge for at least an hour.
When you’re ready to eat, just grill some corn until it’s tender. We usually shuck ours, wrap it in foil, then Jon Boy grills it over medium heat for about 20 minutes. Here’s a cheat that makes cutting the corn off the cob super easy!
Now, you can either grill your asparagus, or roast it like I did (against my wishes). Just toss your trimmed asparagus with some olive oil, salt, and pepper. Lay on a baking sheet and roast at 400 for about 20 minutes, until just barely fork tender. Chop into bite-sized pieces.
Toss your corn and asparagus with your “dressing” and serve ‘er up!
Happy Grilling Season, y’all! I hope you enjoy this refreshing, easy summer salad at your next patio party!
Grilled Corn and Asparagus Salad
¼ yellow onion, diced
1 jalapeño pepper, seeded, membranes removed, finely diced
1 tbs. chives, chopped
1 tsp. fresh tarragon
3 tbs. heavy cream
1 tsp. white wine vinegar
2 garlic cloves, minced
¼ tsp. feshly ground black pepper
½ tsp. Kosher salt
4 ears fresh, sweet corn
1 bunch asparagus, trimmed
Combine first 7 ingredients (through garlic cloves) in a large bowl; whisk to combine. Season with S&P. Chill in fridge at least 1 hour.
Grill corn and asparagus* until cooked through (about 20 min. for corn; 5 for asparagus). Allow to come to room temperature.
Add corn and asparagus to heavy cream mixture. Toss gently to coat. Garnish with fresh chives if desired.
*You can also roast the veggies if you’d prefer. Wrap the corn in foil, and roast at 400 for about 20 minutes. Toss the asparagus with olive oil, salt, and pepper. Lay on a baking sheet, and roast at 400 for about 20 minutes.