Grilled Corn, Asparagus and Spring Onion Salad

Name: Grilled Corn, Asparagus and Spring Onion Salad
Total time: 20 min
Yield: 6 to 8 servings
Cuisine: mexican
Ingredients: 5 ears fresh corn (preferably white corn), shucked and cleaned; 1 bunch asparagus (about 8 ounces), woody ends removed, stalks peeled up to flower bud; 1 bunch spring onions or 2 bunches large scallions (about 8 ounces total), trimmed; Vegetable oil; 1/4 cup fresh squeezed lime juice (from about 2 limes); 3 tablespoons soy sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon Maggi sauce; 1 tablespoon chile oil or hot sauce; 1/2 teaspoon kosher or sea salt, plus more to taste; 1 cup cherry tomatoes, halved

By Pati Jinich

Published Aug. 12, 2020

Grilled Corn, Asparagus and Spring Onion Salad — Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.

Total Time: 20 minutes
Rating: 4(346)
Comments: Read comments

In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they’re doused in one of Mexico’s most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to “prepare” your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.

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Ingredients

Yield:6 to 8 servings

5ears fresh corn (preferably white corn), shucked and cleaned
1bunch asparagus (about 8 ounces), woody ends removed, stalks peeled up to flower bud
1bunch spring onions or 2 bunches large scallions (about 8 ounces total), trimmed
Vegetable oil
¼cup fresh squeezed lime juice (from about 2 limes)
3tablespoons soy sauce
2tablespoons Worcestershire sauce
1tablespoon Maggi sauce
1tablespoon chile oil or hot sauce
½teaspoon kosher or sea salt, plus more to taste
1cup cherry tomatoes, halved

Ingredient Substitution Guide

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Preparation

Step 1
Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
Step 2
While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
Step 3
Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.

Ratings

4 out of 5

346 user ratings

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Comments

Craig4 years ago

The recipe calls for Maggi sauce. I wasn't familiar with this sauce, so looked it up. There are dozens of Maggi sauces. Which one?????

Patricia Pasick4 years ago

I grilled some 4-5 pieces of romaine lettuce until they were just wilted and added them to this salad. They brought a touch of sweetness and crunch to this otherwise delicious dish. Also honeyed up the dressing. Big, big hit at a party.

Anne4 years ago

Made this tonight and it was a perfect accompaniment to grilled steak. Halved the recipe and it worked great. Gave me an excuse to finally buy the Maggi sauce I’ve been eyeing. #msg

Michael Paluszek10 months ago

I used 1 teaspoon of chili oil. It was spicy enough for us.

Morgan Franklin1 year ago

Great recipe!! Added a bit of maple syrup to the sauce and added farro to make heartier. Goes great with grilled halloumi!

kirstin1 year ago

I read the other reviews for this after we already had the veggies on the grill and I was sooooo nervous!! My whole family gave this a huge thumbs up with a few adjustments…this makes a lot of dressing, I think it would be overwhelming if you used it all. I combined the veggies with about 1/4 of the sauce and put the rest in a small pitcher to have at the table, which was perfect. Also I added a little honey to the dressing (less than a tablespoon), and used low-sodium soy sauce.

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