Roasted Corn Asparagus Salad with Tomatoes

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

Author Carrie Hill


  • 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


  1. 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.
  2. Chop asparagus into 1/2 to 1" pieces
  3. Remove kernels from corn cobs with a large knife
  4. Combine asparagus, corn and diced tomato in a large bowl
  5. In a small bowl whisk together the lemon, mustard and salt, slowly drizzle in the olive oil while whisking
  6. Stir in dressing right before you serve (some like this to marinate awhile, I don't but that's completely to your taste!)
  7. Enjoy!