Corn and Asparagus Salad

Sweet Summer Corn & Asparagus Salad That’ll Steal the Show
Summer’s here, and nothing screams warm weather like sweet corn and vibrant asparagus tossed together in a bright, tangy salad.

To me, summer means grilled corn and the gorgeous green of fresh asparagus. Honestly, summer just isn’t the same without corn—it’s the ultimate warm-weather staple. 

This salad brings all those summer vibes together in under 30 minutes. The honey-vinegar dressing is super simple but packs so much flavor, and the whole dish is easy to customize with what you have on hand. If I had shrimp in the fridge, I’d have tossed it in too—this salad is that versatile.

Whether you serve it as a side at your next cookout or make it the star of a light dinner, it’s refreshing, colorful, and the perfect way to savor the season’s best.

Why this Recipe Works

• Charred corn brings depth – Roasting corn over an open flame adds smoky sweetness.

• Blanched asparagus for perfect crunch – Brief cooking keeps it tender but snappy.

• Simple dressing packs flavor – Honey and red wine vinegar balance sweet and tangy notes.

• Fresh herbs elevate it – Mint or basil give a pop of freshness.

Tips for Making Corn and Asparagus Salad

• Rotate corn frequently when charring for an even smoky flavor.

• Use fresh asparagus for the best snap—avoid limp or rubbery stalks.

• Make ahead friendly: Toss salad and herbs just before serving to keep it crisp.

• Extra veggies welcome: Add diced tomatoes or cucumbers for variety.

🌱 A Bite of Sustainability

Corn and asparagus are seasonal summer produce—buying them from local farms supports sustainable agriculture, reduces transportation emissions, and keeps small farmers thriving.

How To Make Corn and Asparagus Salad

Fresh, charred corn and crisp asparagus come together in this easy summer salad with honey-vinegar dressing. Perfect for BBQs or light lunches!

Prepare the Corn

• Remove husks from the corn. Working 1-2 ears at a time, roast over an open flame on a gas burner until a nice char forms on all sides.

• Stand corn vertically in a large bowl and, using a sharp knife, cut kernels off the cob. Then, use the blunt side of the knife to scrape the cobs to collect the sweet corn “milk.”

Blanch the Asparagus

• In a large frying pan, add 3-4 tablespoons of water over high heat. Add asparagus spears and blanch for 3 minutes until bright green and firm.

• Transfer asparagus to an ice bath to stop cooking. Once cooled, cut into 3-inch pieces.

Make the Dressing

In a bowl, whisk together red wine vinegar, olive oil, honey, sea salt, and black pepper. Taste and adjust seasoning as needed.

Assemble the Salad

• In a large bowl, combine the charred corn, asparagus, shallots, and scallions. Pour the dressing over and toss to coat evenly.

• Top with freshly chopped mint or basil and serve immediately or chilled.

A Salad Worth the Summer Spotlight

Fresh, charred, and bursting with flavor—this corn and asparagus salad is the summer side you’ll make on repeat. Perfect for a quick dinner or your next cookout, it’s simple, healthy, and oh-so-delicious.