If you love corn and asparagus, you will love this salad! Last weekend, we invited our friend Randy over for dinner on the new boat. He brought his home dry-aged steaks, along with his sous vide cooker and this was a fantastic meal! It would be hard to have this cooker on the boat, as we are limited to space and storage. So it was a treat that he brought his from home.
When I’m cooking on a boat, space is so limited. While our new boat has a much bigger galley, space is still tight. This is why I try to make recipes that are easy to prepare. In addition, it’s usually very warm when we’re boating, so the last thing we want to eat, is something too filling.
This grilled corn and asparagus salad is super easy and it goes with almost any kind of protein. Plus it’s a pretty dish to present at dinner. It’s also not limited to the ingredients listed. You could add zucchini, mozzarella cheese, avocado – you name it. All would be delicious in this recipe!
So enjoy!
| Prep Time | 15 min |
| Cook Time | 10 min |
| Passive Time | 1 hour |
| Servings |
people
|
- 4 ears fresh yellow corn
- 8 stalks fresh asparagus
- 1 medium English cucumber Peeled, sliced and quartered
- 1/4 cup red onion, chopped
- 6 ea Red radishes, quartered
- 1 cup Feta Cheese, Tomato & Basil Crumbled
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh oregano, chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp fresh ground pepper
- 1 tsp garlic salt
Ingredients
|
|
- Toss corn and asparagus in olive oil. Pre-heat grill to high heat. Grill corn on bbq until slightly charred (about 7 minutes). Set aside. Grill asparagus for about 2-3 minutes, until slightly tender and charred (but not overcooked).
- Using a large bowl, stand ears of corn vertically in the bowl and slice off corn kernels. Cut asparagus into 1" pieces. Add remaining vegetables, feta and oregano.
- In a small bowl, whisk olive oil, vinegar, salt and pepper. Add to the salad and toss ingredients gently. Refrigerate for about 1 hour and serve.
