Grilled Corn, Asparagus and Spring Onion Salad

By Pati Jinich

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(332)
Notes
Read community notes

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
Nutritional analysis per serving (8 servings)

95 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 4 grams protein; 431 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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
332 user ratings
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Private Notes

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Cooking Notes

Craig

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 Pasick

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.

Anne

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

Susan

If you can get Maggie “Hugo,” the Mexican incarnation, use it! Was out of asparagus so just left out. Delicious and refreshing salad.

Sharon de Cook

We made this according to directions, though assistant overcooked the asparagus and onion. Delicious and not like any other salad that I have made. It would be good for a cookout. I wonder how it would fare if cooked several hours before, chilled and then served?

Andrea Preisinger

I didn’t like this salad and won’t make again. Didn’t like the sauce. Would have been better with a standard vinegrette. But then I didn’t really like the asparagus with the corn either. So I’ll just scrap the recipe altogether.

Alex.

This recipe really lost me. I love every ingredient and was very excited to make it. I followed the recipe exactly, and the end product was just a soupy conglomeration of flavors, all of which you taste individually and none of which marry to each other. I actually went back to the recipe 3 or 4 times to see if I had messed something. I did not.

A.A.

What region has spring onions and corn ready at the same time?

VAW

I found the amount of Worcestershire sauce excessive. It gave the dish a fishy barbecue sauce flavor that overwhelmed all other flavors. I will cut the W sauce, soy sauce & Maggi amounts in half next time and see if that works.

Jenn W

Agree that there's too much Worcestershire sauce in the dressing. After reading the comments, I cut the amount by half and still found it overpowering.

Morgan Franklin

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

kirstin

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.

JC

Skipped Worcestershire

Beth W.

Don't have Maggi sauce. Looked up possible substitutes and the first 2 were Worcestershire sauce and soy sauce! I'm confused as to why all three - Worcestershire sauce, soy sauce and Maggi sauce - are needed. Couldn't adding more W. sauce and soy sauce do just as well?

john PA

Asparagus and corn in the same salad? One you're going to have to buy at the supermarket. Here in PA it is, in late May, the height of Asparagus season. And we're just planting corn. Buy either at the supermarket is always a mistake. I've never had good corn from the supermarket and Asparagus that was picked more than a day ago is inedible and the reason that many people hate Asparagus.

BPS

This is one of my go-to recipes when I’m grilling something. Always a hit with dinner guests.

A.A.

What region has spring onions and corn ready at the same time?

Alex.

This recipe really lost me. I love every ingredient and was very excited to make it. I followed the recipe exactly, and the end product was just a soupy conglomeration of flavors, all of which you taste individually and none of which marry to each other. I actually went back to the recipe 3 or 4 times to see if I had messed something. I did not.

Jenn W

Agree that there's too much Worcestershire sauce in the dressing. After reading the comments, I cut the amount by half and still found it overpowering.

VAW

I found the amount of Worcestershire sauce excessive. It gave the dish a fishy barbecue sauce flavor that overwhelmed all other flavors. I will cut the W sauce, soy sauce & Maggi amounts in half next time and see if that works.

Jessica N

This is the worst thing I have ever made. The sauces were overpowering and too salty. No one liked it and it caused my reputation as a good cook to go down among my friends.

Amy McIntosh

really good. Didn't have Maggi sauce so just added extra worchestershire sauce. chili sauce important. Could do more asparagus and onions relative to five ears of corn.

Andrea Preisinger

I didn’t like this salad and won’t make again. Didn’t like the sauce. Would have been better with a standard vinegrette. But then I didn’t really like the asparagus with the corn either. So I’ll just scrap the recipe altogether.

Jen

Supremely tasty! I used less corn and more tomatoes, and added some crumbled feta.

Sharon de Cook

We made this according to directions, though assistant overcooked the asparagus and onion. Delicious and not like any other salad that I have made. It would be good for a cookout. I wonder how it would fare if cooked several hours before, chilled and then served?

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