Celebrate the season with this fresh and vibrant Roasted Corn and Asparagus Salad. Pair sweet, charred corn with tender roasted asparagus for a delicious balance of flavors. Toss everything in a zesty vinaigrette to bring the ingredients to life. Finish with a sprinkle of fresh herbs to add a burst of color and aroma. Serve warm or chilled to complement any picnic, barbecue, or weeknight dinner with your choice of meat and a batch of my Blueberry Corn Muffins. Use the same dressing to make my Lemon Asparagus Orzo recipe.

_{This recipe was developed as an ad campaign for Maya Plus Multigrain Cooking Oil.}

Roasted Corn and Asparagus Salad in a serving bowl.

Roast extra corn so you can make my delicious Pineapple Corn Salsa recipe. Take full advantage of the asparagus season and cozy up to warm dishes like my Asparagus Mushroom Soup and Creamy Pasta with Asparagus and Bacon.

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Ingredients
How to make Roasted Corn and Asparagus Salad
Substitution
Storage
Recipe

Ingredients

Find below the list of ingredients in my Roasted Corn and Asparagus Salad.

Asparagus
Corn on the Cobs
Maya Plus Multigrain Cooking Oil (external link)
Salt
Red Bell Pepper
Lemon Juice
Olive Oil
Dijon Mustard
Garlic Clove
Crumbled Feta Cheese
Roasted Sunflower Seeds
Fresh Parsley

See recipe card for quantities.

How to make Roasted Corn and Asparagus Salad

Preheat your BBQ grill, or indoor grill to 350F. If you do not own a grill, you can also roast the veggies in a large non-stick pan.

Someone using a knife to cut the tips off of asparagus.

Snap off the woodier ends of the asparagus, or use a knife to chop them off. Shuck the ears of corn and clean them off of the silks.

Someone drizzling cooking oil over a plate of asparagus.

Place the trimmed asparagus on a large plate drizzle with half of the cooking oil. Sprinkle on the ¼ teaspoon of salt and toss the asparagus to coat. Brush the ears of corn with the rest of the oil.

Someone grilling asparagus and corn on the BBQ.

Roast the asparagus and corn on the preheated 350F grill, placing them horizontally, to not fall through the grill. Cook them for a couple minutes per side, watching them so they do not burn. Once grilled return to the plate.

Someone cutting roasted asparagus into bite-sized pieces.

Chop up the bell pepper into bite sized pieces. Cup up the asparagus in the same desired size, and carefully cut the kernels from the corn. Place the chopped veggies in a large bowl.

Someone adding salt to a measuring cup of salad dressing.

5. Make the dressing by whisking together the lemon juice, olive oil, garlic, Dijon mustard, salt, pepper, and smoked paprika. Pour over the chopped veggies.

Someone adding chopped parsley to a bowl of Roasted Corn and Asparagus salad.

6. Add to the bowl, the crumbled feta and the chopped parsley. Stir the salad until everything is evenly distributed.

Substitution

Fresh Herbs - Feel free to replace or combine the parsley with fresh dill.
Legumes - Add legumes like canned chickpeas or navy beans.

Storage

Store the Roasted Corn and Asparagus Salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate, if possible, to maintain the freshness and texture of the vegetables. Add any delicate toppings, like fresh herbs or cheese, just before serving to prevent wilting or sogginess. Give the salad a quick toss before serving to redistribute the flavors and revive its vibrant appearance. Avoid freezing, as the texture of the vegetables may become mushy once thawed.

Recipe