Simple Grilled Asparagus and Corn Salad

Summer grilling season is my happy place. I love being outside with the grill going, knowing dinner will be ready in minutes. But sometimes I get tired of the same old burgers and hot dogs. That’s when I turn to vegetables.

Grilling brings out a natural sweetness in vegetables that you just can’t get from steaming or roasting. Corn gets those nice charred bits that add a smoky flavor. Asparagus gets tender without turning mushy. And when you toss them together in a salad with fresh tomatoes, mozzarella, and basil? You’ve got yourself a side dish that might just steal the show from whatever main you’re serving.

The best part is you can make this while your protein is resting. Or grill everything earlier in the day when it’s cooler and serve it at room temperature. Either way, it tastes like summer on a plate.

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What Kind of Corn Should I Use?

Fresh corn on the cob is definitely your best bet for this grilled salad. When you’re at the store or farmer’s market, look for ears with bright green husks that feel slightly damp and kernels that are plump and tightly packed together. If you gently press a kernel with your fingernail, it should release a milky liquid – that’s how you know it’s fresh and sweet. While you could use frozen corn in a pinch, fresh corn really shines when grilled because it gets those nice charred bits that add a smoky flavor to the salad. Try to use the corn within a day or two of buying it, since the sugars start converting to starch pretty quickly after it’s picked.

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Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Fresh corn: If fresh corn isn’t in season, you can use frozen corn kernels. Just thaw them and grill in a cast iron pan with the butter until they get some nice char marks.
• Asparagus: Green beans or zucchini strips make great alternatives and grill up just as nicely. Toss them with olive oil and grill until tender with some char.
• Mozzarella balls: Fresh mozzarella can be swapped with feta cheese for a tangier flavor, or try cubed fresh goat cheese. You could also use diced regular mozzarella if that’s what you have.
• Heirloom plum tomatoes: Regular cherry tomatoes, grape tomatoes, or even diced Roma tomatoes work perfectly fine here. The heirlooms are nice but not essential.
• Fresh basil: Fresh parsley or cilantro can step in if you’re out of basil, though the flavor profile will change a bit. In a pinch, use 1 teaspoon of dried basil, but add it to the dressing instead.
• Balsamic vinegar: Red wine vinegar or lemon juice can replace the balsamic if needed. Start with 2 teaspoons and adjust to taste since they’re a bit sharper.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling asparagus is choosing spears that are too thin, which can fall through the grill grates or burn quickly – look for medium to thick stalks and consider using a grill basket to keep everything contained.

Overcooking the corn is another common issue that leads to tough, chewy kernels instead of sweet and tender ones, so aim for light charring in spots rather than cooking until the entire ear is dark.

To get the best flavor, make sure your grill is properly preheated to medium-high heat before adding the vegetables, and don’t skip trimming the woody ends off the asparagus (usually the bottom 1-2 inches).

Finally, let the grilled vegetables cool for a few minutes before cutting and tossing with the other ingredients – adding them while they’re too hot can wilt the basil and make the mozzarella melt into an unappetizing blob.

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What to Serve With Grilled Asparagus and Corn Salad?

This salad is pretty filling on its own, but it pairs beautifully with grilled chicken breasts or salmon fillets if you want to add some protein. I love serving it alongside grilled steak during summer cookouts – the fresh vegetables complement the richness of the meat perfectly. Since the salad already has mozzarella and lots of veggies, you could keep things simple with some crusty bread or garlic toast on the side for scooping up any leftover dressing. It also works great as a side dish at potlucks or barbecues, sitting right next to burgers, hot dogs, or grilled sausages.

Storage Instructions

Store: This salad keeps well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, so it’s great for making ahead for lunches or picnics. Just give it a good toss before serving since the dressing might settle at the bottom.

Make Ahead: You can grill the corn and asparagus up to 2 days in advance and store them separately in the fridge. When you’re ready to serve, just toss everything together with the fresh tomatoes, mozzarella, and basil so they stay nice and bright.

Serve: This salad is delicious served cold or at room temperature. If you’ve stored it in the fridge, let it sit out for about 15 minutes before serving to bring out all the flavors. You might want to add a drizzle of extra olive oil or balsamic if it seems a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 480-560
• Protein: 14-18 g
• Fat: 32-38 g
• Carbohydrates: 48-58 g

Ingredients

For the grill:

• 4 ears corn
• 2 1/2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 2 tbsp olive oil
• 1/4 tsp garlic powder

For the salad:

• 1/2 cup mozzarella (pearl size or cut into 1/2-inch cubes)
• 12 large basil leaves (stack, roll, and thinly slice into ribbons)
• 1 1/4 cups cherry tomatoes, halved
• 1 1/4 tsp salt
• 3/4 tsp freshly ground pepper
• 1 1/2 tbsp balsamic vinegar (I use Fillippo Berio for a nice tang)
• 1/8 tsp red pepper flakes

Step 1: Prepare Ingredients and Season

• 1 bunch asparagus
• 12 large basil leaves
• 1 1/4 cups cherry tomatoes, halved

Trim the asparagus and cut into 2-inch pieces, then set aside.

Stack the basil leaves, roll them tightly, and slice into thin ribbons—this is best done just before serving to preserve the fresh flavor.

Halve the cherry tomatoes and set them aside.

Have all other ingredients measured and ready before you start grilling, so you can work efficiently once the vegetables are cooked.

Step 2: Grill Corn Until Charred

• 4 ears corn
• 2 1/2 tbsp butter

Heat your grill to medium-high heat.

Brush the corn ears generously with butter and place them directly on the grill grates.

Grill for about 10-12 minutes total, turning every 2-3 minutes to achieve an even char on all sides.

The kernels should have golden-brown charred spots, which adds deep flavor to the salad.

Once charred, remove from heat and let cool slightly.

Step 3: Grill Asparagus and Combine Vegetables

• 2 tbsp olive oil
• 1/4 tsp garlic powder
• corn kernels from Step 2
• asparagus from Step 1

While the corn cools, toss the asparagus pieces with olive oil, garlic powder, and a pinch of salt and pepper.

Place them on the grill in a single layer (use a grill basket if you have one to prevent them from falling through).

Grill for 5-7 minutes, stirring occasionally, until the asparagus is tender with charred edges.

Once cooked, transfer to a large bowl.

Cut the kernels off the cooled corn cobs and add them to the bowl with the asparagus.

Step 4: Build and Finish the Salad

• 1/2 cup mozzarella
• basil ribbons from Step 1
• cherry tomatoes from Step 1
• 1 1/4 tsp salt
• 3/4 tsp freshly ground pepper
• 1 1/2 tbsp balsamic vinegar
• 1/8 tsp red pepper flakes

To the bowl of grilled vegetables, add the mozzarella, basil ribbons, halved cherry tomatoes, salt, and freshly ground pepper.

Drizzle with balsamic vinegar and sprinkle with red pepper flakes for a subtle heat.

I like to use a quality balsamic vinegar like Filippo Berio because it adds a complex tang without overpowering the delicate grilled vegetables.

Gently toss everything together until well combined, being careful not to crush the mozzarella or break up the vegetables too much.

Simple Grilled Asparagus and Corn Salad

Delicious Simple Grilled Asparagus and Corn Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 520 kcal

Ingredients

  

For the grill

• 4 ears corn
• 2 1/2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 2 tbsp olive oil
• 1/4 tsp garlic powder

For the salad

• 1/2 cup mozzarella (pearl size or cut into 1/2-inch cubes)
• 12 large basil leaves (stack, roll, and thinly slice into ribbons)
• 1 1/4 cups cherry tomatoes, halved
• 1 1/4 tsp salt
• 3/4 tsp freshly ground pepper
• 1 1/2 tbsp balsamic vinegar (I use Fillippo Berio for a nice tang)
• 1/8 tsp red pepper flakes

Instructions

 

• Trim the asparagus and cut into 2-inch pieces, then set aside. Stack the basil leaves, roll them tightly, and slice into thin ribbons—this is best done just before serving to preserve the fresh flavor. Halve the cherry tomatoes and set them aside. Have all other ingredients measured and ready before you start grilling, so you can work efficiently once the vegetables are cooked.
• Heat your grill to medium-high heat. Brush the corn ears generously with butter and place them directly on the grill grates. Grill for about 10-12 minutes total, turning every 2-3 minutes to achieve an even char on all sides. The kernels should have golden-brown charred spots, which adds deep flavor to the salad. Once charred, remove from heat and let cool slightly.
• While the corn cools, toss the asparagus pieces with olive oil, garlic powder, and a pinch of salt and pepper. Place them on the grill in a single layer (use a grill basket if you have one to prevent them from falling through). Grill for 5-7 minutes, stirring occasionally, until the asparagus is tender with charred edges. Once cooked, transfer to a large bowl. Cut the kernels off the cooled corn cobs and add them to the bowl with the asparagus.
• To the bowl of grilled vegetables, add the mozzarella, basil ribbons, halved cherry tomatoes, salt, and freshly ground pepper. Drizzle with balsamic vinegar and sprinkle with red pepper flakes for a subtle heat. I like to use a quality balsamic vinegar like Filippo Berio because it adds a complex tang without overpowering the delicate grilled vegetables. Gently toss everything together until well combined, being careful not to crush the mozzarella or break up the vegetables too much.