Make This: Uncle Smoke's asparagus and corn salad

Chef Aidan Galligan of Uncle Smoke gives the traditional corn salad a smoky spin for summer grilling.

Serves 2

Preparation time 10 minutes

Cooking time 15 minutes

Chef Aidan Galligan of Uncle Smoke knows that summer comfort food is all about the grill. That's why he's taken the traditional corn salad and given it a smoky spin. According to Galligan, smoked foods and acidic vinaigrettes go together like cold beers and patio chairs. Ready to fire up the grill?

Ingredients

Salad

  • 24 pieces asparagus, trimmed
  • 4 Roma tomatoes, diced
  • Kernels from 2 ears corn 
  • ½ small red onion, finely chopped
  • 2 sprigs thyme, leaves only
  • 1 jalapeño, finely chopped
  • ½ cup parsley, chopped
  • ½ cup oregano, chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Lime vinaigrette

  • ¼ cup lime juice
  • ¾ cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

Method

Lime vinaigrette

  1. Add the sugar and salt to the lime juice and whisk until dissolved.
  2. Slowly whisk in the oil until the vinaigrette is emulsified.

Salad

  1. Blanch the asparagus for three minutes in salted boiling water.
  2. Drain in a colander or remove with tongs, then cool.
  3. Marinate the asparagus in olive oil.
  4. Smoke for 10 minutes, then season with salt and pepper to taste.
  5. Combine all the other ingredients in a bowl, season with salt and pepper to taste then dress with the lime vinaigrette.
  6. Lay the smoked asparagus in a row on a serving plate and spoon the salad on top.
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