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Roasted Corn and Asparagus Salad in a serving bowl.

Roasted Corn and Asparagus Salad

French Kiss Cook
Grill asparagus and corn then chop them up and toss with fresh ingredients and garlicky lemon dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 216 kcal

Ingredients
  

  • ½ bunch Fresh Asparagus ½ pound
  • 2 ears Corn on the Cob
  • 1 tablespoon Cooking Oil
  • ¼ teaspoon Salt
  • 1 large Bell Pepper any color
  • ¼ cup Feta Cheese crumbled
  • ¼ cup Fresh Parsley finely chopped

Garlic Lemon Salad Dressing

  • 2 tablespoon Lemon Juice
  • 3 tablespoon Olive Oil
  • 1 tablespoon Dijon Mustard
  • 1 clove Garlic finely minced
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Pepper
  • ¼ teaspoon Smoked Paprika

Instructions
 

  • 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.
  • 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.
    ½ bunch Fresh Asparagus, 2 ears Corn on the Cob
  • 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.
    1 tablespoon Cooking Oil, ¼ teaspoon Salt
  • 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.
  • 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.
    1 large Bell Pepper
  • Make the dressing by whisking together the lemon juice, olive oil, garlic, Dijon mustard, salt, pepper, and smoked paprika. Pour over the chopped veggies.
    2 tablespoon Lemon Juice, 3 tablespoon Olive Oil, 1 tablespoon Dijon Mustard, 1 clove Garlic, ½ teaspoon Salt, ¼ teaspoon Ground Pepper, ¼ teaspoon Smoked Paprika
  • Add to the bowl, the crumbled feta and the chopped parsley. Stir the salad until everything is evenly distributed. Refrigerate until ready to serve, and enjoy!
    ¼ cup Feta Cheese, ¼ cup Fresh Parsley

Nutrition

Calories: 216kcalCarbohydrates: 15gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 8mgSodium: 596mgPotassium: 369mgFiber: 3gSugar: 6gVitamin A: 2214IUVitamin C: 67mgCalcium: 74mgIron: 2mg
Keyword asparagus, corn, lemon
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