Name: Grilled Summer Corn Salad
Ingredients: 3 ears corn (shucked); 1 bunch Asparagus (stems removed); 1 red onion (peeled and sliced 1/2-inch thick); 1 tablespoon Olive oil; 1/2 teaspoon sea salt; 1/4 teaspoon Coarsely ground black pepper; 1 6 oz. can California Black Ripe Olives, halved; 1 ounce Toasted pecans (coarsely chopped)

Grilled Summer Corn Salad

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Servings

Ingredients

3 ears corn shucked
1 bunch Asparagus stems removed
1 red onion peeled and sliced 1/2-inch thick
1 tablespoon Olive oil
1/2 teaspoon sea salt
1/4 teaspoon Coarsely ground black pepper
1 6 oz. can California Black Ripe Olives, halved
1 ounce Toasted pecans coarsely chopped

Instructions

1 In a large mixing bowl, toss corn, asparagus and red onion with oil.2 Season with salt and pepper to taste and grill over medium-high heat, turning as necessary, until lightly scored and just tender.3 (The corn will take approximately 10 minutes, onion 5-7 minutes and asparagus 3-5 minutes depending on thickness.)4 Transfer grilled vegetables to a clean cutting board and allow to cool slightly.5 Cut corn off of cob and place back into mixing bowl.6 Cut asparagus into 2-inch pieces and quarter onion slices; then toss with corn.7 Mix in California Ripe Olives and top with pecans just before serving.
Source: California Olive