Corn, Basil Asparagus Salad


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Corn, Basil Asparagus Salad
Recipe type: Soups & Salads, Side
Prep time: 
Total time: 

Serves: 4
 

Ingredients
  • 4 ears Corn
  • 2 Tablespoons Butter
  • 1 bunch Asparagus
  • cups Fresh Mozzarella, Cut Into Cubes
  • 10 whole Basil Leaves
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Olive Oil

Instructions
  1. Cook the ears of corn on the grill.
  2. Cut the corn off of the cob into a large mixing bowl.
  3. Trim the asparagus (removing the tough ends) and then cut it into 1 inch pieces.
  4. Bring a medium pot of water to a boil and when the water is boiling, put the asparagus in.
  5. Blanch the asparagus for about 3-4 minutes.
  6. Drain and add cold water.
  7. Add asparagus to the corn.
  8. Add the rest of the ingredients to the corn mixture.
  9. Gently stir.
  10. Serve cold

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One Response to Corn, Basil Asparagus Salad

  1. Faith says:
    August 26, 2011 at 1:40 am

    Impressive to say the least. Will serve this again as everyone enjoyed eatting it or looking at it :)