Asparagus, Basil And Corn Salad – a delicious recipe with Butter, Fresh Mozzarella, Basil, Salt, Pepper, Balsamic Vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Prepare your grill to medium heat.
2
Rub the ears of corn with butter and place them over the flame, rotating every few minutes until the corn is lightly charred. Remove from the grill and let cool. Once cooled, cut the kernels off of the cobs and place the kernels into a large bowl. Set aside.
3
Trim the asparagus (removing the tough ends) and then cut it into 1 inch pieces. Bring a medium pot of water to a boil and when the water is boiling, put the asparagus in. Blanch the asparagus for about 3-4 minutes. Remove the asparagus from the hot water 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.
262
kcal
Calories
15
g
Fat
26
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ears Corn, 2 Tablespoons Butter, 1 bunch Asparagus, 1/2 cups Fresh Mozzarella, Cut Into Cubes, and more.
Yes, Asparagus, Basil And Corn Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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