Yum! This is a great salad for picnic or potluck – or as an escape from pasta salad on a hot day. Veggies are grilled outside, so no stovetop preparation is needed. You can mix in the dressing and let it set for a few hours before serving – I prefer it mixed right before serving as it keeps the veggies crisp and tasty!
This recipe is really flexible – use your favorite dressing – or use the one I’ve provided. This one doesnt have any mayo or eggs, so it wont spoil if it gets a tad warm on the way to the lake or as it sits on the potluck table. This is also a great way to work in some corn on the cob that might be a bit under or over ripe – because grilling it makes the sweet come out of the corn, even if it’s not yet corn season – or way past the normal summer corn season!
Roasted Corn, Asparagus and Tomato Salad
Ingredients
- 1 bunch asparagus washed & trimmed
- 3 cobs of corn cleaned
- 1 slicing tomato or 8-10 cherry tomatoes diced
- 2 Tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 4 Tbsp extra-virgin olive oil
Instructions
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Preheat your grill to medium and place the corn and asparagus on the grates. I use a mesh tray to grill my asparagus so I don't lose any through the cracks, remove when corn and asparagus start to brown.
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Chop asparagus into 1/2 to 1" pieces
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Remove kernels from corn cobs with a large knife
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Combine asparagus, corn and diced tomato in a large bowl
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In a small bowl whisk together the lemon, mustard and salt, slowly drizzle in the olive oil while whisking
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Stir in dressing right before you serve (some like this to marinate awhile, I don't but that's completely to your taste!)
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Enjoy!
