Since summer is almost over I thought I would share another great salad recipe to enjoy before the fall, while the produce is still so fresh. I have been on a real corn kick this summer. Now I know corn is not great for you and has really no nutritional value but I sure do love it. Nothing is better than fresh corn in a salad. I also love asparagus so this salad was a real winner in my book. It was super easy to make so delicious. The adddition of the of the fresh mozzarella and basil really made this salad insanely good. It would be great to serve at a dinner party or cookout because it looks so pretty. Enjoy!
ASPARAGUS, CORN AND MOZZARELLA SALAD
Ingredients
4 ears corn, husks removed
2 tbsp butter
1 bunch asparagus
1/2 cup mozzarella balls, cut in half
10 basil leaves, cut into a chiffonade
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
1 tbsp olive oil
Directions
1. Prepare your grill. (I sauteed my corn instead of grilling it)
2. Rub the ears of corn with butter and place over the flame, rotating every few minutes until the corn is lightly charred. Remove from the grill and let cool. Once cooled, cut off the kernels and place into a large bowl. Set aside.
3. Trim the asparagus and then cut it into 1 inch pieces. Bring a medium pot of water to a boil and blanch the asparagus for about 3-4 minutes. Remove the asparagus and douse with cold water to stop the cooking. Add the asparagus to the bowl of corn.
4. To the bowl of corn and asparagus, add the mozzarella, basil, salt, pepper, balsamic and olive oil. Gently combine with a fork and serve. Can be served at room temperature or chilled.
You can print the recipe HERE
ASPARAGUS, CORN AND MOZZARELLA SALAD
Ingredients
4 ears corn, husks removed
2 tbsp butter
1 bunch asparagus
1/2 cup mozzarella balls, cut in half
10 basil leaves, cut into a chiffonade
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
1 tbsp olive oil
Directions
1. Prepare your grill. (I sauteed my corn instead of grilling it)
2. Rub the ears of corn with butter and place over the flame, rotating every few minutes until the corn is lightly charred. Remove from the grill and let cool. Once cooled, cut off the kernels and place into a large bowl. Set aside.
3. Trim the asparagus and then cut it into 1 inch pieces. Bring a medium pot of water to a boil and blanch the asparagus for about 3-4 minutes. Remove the asparagus and douse with cold water to stop the cooking. Add the asparagus to the bowl of corn.
4. To the bowl of corn and asparagus, add the mozzarella, basil, salt, pepper, balsamic and olive oil. Gently combine with a fork and serve. Can be served at room temperature or chilled.
You can print the recipe HERE
**The picture at the top is not mine. it is from What Gaby Cooks. I took lots of pictures of my salad but I am at my parents this week and their computer is not letting me upload pics! But this picture is probably prettier than mine.**
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